Caramel-Chocolate Pie
Ready In: 1 hr 50 mins
Serves: 12
Yields: 1 9inch pie
Ingredients
- 1 1⁄2 cups vanilla wafer crumbs (about 25 wafers)
- 1⁄4 cup butter or 1⁄4 cup margarine, melted
- 30 caramels (I use Kraft)
- 2 tablespoons butter or 2 tablespoons margarine
- 2 tablespoons water
- 1⁄2 cup chopped pecans, toasted (optional)
- 2 (3 ounce) packages cream cheese, softened (I use Neufchatel cheese)
- 1⁄3 cup powdered sugar
- 4 ounces sweet baking chocolate (such as Baker's German Chocolate)
- 3 tablespoons hot water
- 1 teaspoon vanilla
- 2 cups heavy cream (or whipping)
- 2 tablespoons 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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off