Caramel-Chocolate Pie
- Ready In:
- 1hr 50mins
- Ingredients:
- 14
- Yields:
-
1 9inch pie
- Serves:
- 12
ingredients
- 354.88 ml vanilla wafer crumbs (about 25 wafers)
- 59.14 ml butter or 59.14 ml margarine, melted
- 30 caramels (I use Kraft)
- 29.58 ml butter or 29.58 ml margarine
- 29.58 ml water
- 118.29 ml chopped pecans, toasted (optional)
- 2 (170.09 g) package cream cheese, softened (I use Neufchatel cheese)
- 78.78 ml powdered sugar
- 113.39 g sweet baking chocolate (such as Baker's German Chocolate)
- 44.37 ml hot water
- 4.92 ml vanilla
- 473.18 ml heavy cream (or whipping)
- 29.58 ml powdered sugar
- chocolate curls, for garnish
directions
- Preheat oven to 350 degrees F.
- Mix cookie crumbs and 1/4 cup butter.
- Press firmly into a 9-inch pie plate (sides and bottom).
- Bake for 10 minutes, then cool.
- In a small heavy saucepan over medium heat, melt caramels, 2 tbs.
- butter, and 2 tbs.
- water, stirring frequently.
- Continue until mixture is smooth.
- Pour into baked crust.
- Sprinkle with pecans (if using), and chill for about 1 hour.
- Beat cream cheese and 1/3 cup powdered sugar until smooth.
- Spread over cooled caramel layer, and return to fridge.
- Heat chocolate and 3 tbs.
- hot water over low heat in a heavy saucepan until chocolate is melted (don't ask me why it doesn't seize, I thought that too).
- Cool to room temp.
- Stir in vanilla.
- Using a chilled bowl and beaters, whip cream with 2 tbs.
- powdered sugar until stiff peaks form.
- Reserve 1 1/2 cups.
- Fold chocolate mixture into remaining whipped cream, and spread over cream cheese layer.
- Top with reserved whipped cream (I pipe it over the top with a bag and tip) and garnish with chocolate curls.
- Refrigerate leftovers.
- TO MAKE CHOCOLATE CURLS: use a vegetable peeler on a large chocolate bar over waxed paper.
- Works better on room-temp or slightly warm chocolate.
- Use a toothpick to place chocolate curls on pie.
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RECIPE SUBMITTED BY
Muffin Goddess
Norwood, 0
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