Chocolate Caramel Dream Pie Food

CHOCOLATE-CARAMEL CREAM PIE

Steps:

• On a lightly floured work surface, roll pate brisee to 1/8-inch thickness. Fit into a 9-inch pie dish. Trim edges, leaving a 1-inch overhang. Tuck overhang under dough so edges are flush with rim, and crimp edges. Lightly prick bottom of dough with a fork. Refrigerate for 30 minutes.
• Preheat oven to 375 degrees. Line dough with parchment paper, and fill with pie weights or dried beans. Bake until edges begin to look dry, 15 to 20 minutes. Carefully remove weights and parchment. Bake until crust is darker around edges and bottom looks dry, 15 to 20 minutes more. Let cool completely on a wire rack.
• Whisk together sugar, cornstarch, and salt in a small bowl. Heat milk and chocolate in a medium saucepan over medium-high heat, stirring occasionally, until chocolate melts. Add sugar mixture and whisk to combine.
• Whisk yolks in a medium bowl until combined. Pour in 1 cup milk mixture in a slow, steady stream, whisking until completely incorporated. Return mixture to saucepan. Cook over medium heat, stirring constantly, until it just begins to bubble, 1 to 2 minutes.
• Remove from heat, and stir in vanilla. Pour custard into crust. Press plastic wrap directly on surface of custard. Refrigerate until custard filling is chilled and firm, at least 4 hours (or overnight).
• Spread caramel whipped cream over filling. Serve immediately or refrigerate within 2 hours. Just before serving, sprinkle caramel crunch over top.

CHOCOLATE, CARAMEL AND WAFFLE CONE ICE CREAM PIE

Steps:

• Spray the inside of a 9-inch pie plate with nonstick cooking spray. Place a layer of plastic wrap over the pie plate and press smoothly to stick.
• Scatter the smaller waffle pieces to cover the bottom of the pie plate and place the larger shards against the sides in an uneven mosaic-like pattern. Be artistic; pointy pieces of waffle cone will create a more dynamic border.
• Put the chocolate in a small microwave-safe bowl and melt in the microwave in 30-second increments, stirring in between each round, until the chocolate is melted. Drizzle the chocolate over the crust in a decorative pattern. Chill until set, about 10 minutes.
• Spread the softened ice cream over the chocolate layer, smoothing the top. Wrap with plastic and place in the freezer until set, at least 2 hours.
• Drop the dulce de leche in small blobs around the top of the pie; this will make it easier to spread. Spread as evenly as you can to the edges of the crust. (Don't worry if there are small gaps.) Return the pie to the freezer to let the dulce de leche set, about 30 minutes.
• Bring the pie to room temperature for about 10 minutes before eating. Sprinkle the toasted peanuts over the top of the pie and slice with a warmed knife.

CHOCOLATE CARAMEL HAZELNUT PIE

Steps:

• Place pretzel pieces and cookies in a food processor; pulse until fine crumbs form. Add sugar and melted butter; pulse just until blended. Press onto bottom and sides of a 9-in. pie plate. Drizzle with 3 tablespoons caramel topping. Freeze while preparing filling., For filling, beat cream cheese and Nutella until smooth. Gradually beat in marshmallow creme. Gently fold in whipped topping and marshmallows. Spoon into crust., Refrigerate until set, 3-4 hours. Top with chopped candy and remaining caramel topping before serving.

CHOCOLATE-CARAMEL CREAM PIE

Steps:

• On a lightly floured work surface, roll pate sucree to 1/8-inch thickness. Fit into a 9-inch pie dish. Trim edges, leaving a 1-inch overhang. Tuck overhang under dough so edges are flush with rim, and crimp edges. Lightly prick bottom of dough with a fork. Refrigerate for 30 minutes.
• Preheat oven to 350 degrees. Line dough with parchment, and fill with pie weights or dried beans. Bake until edges begin to look dry, 20 to 22 minutes. Carefully remove weights and parchment. Bake until crust is darker around edges and bottom looks dry, 10 to 12 minutes. Let cool completely on a wire rack. (Chocolate crust can be stored overnight.)
• Whisk together sugar, cornstarch, and salt in a small bowl. Heat milk and chocolate in a medium saucepan over medium-high heat, stirring occasionally, until chocolate melts.
• Whisk 1 cup hot milk mixture into sugar mixture until smooth. Whisk milk-sugar mixture into the remaining milk mixture in the saucepan. Cook over medium heat, stirring constantly, until bubbling and thick, 4 to 5 minutes total (about 2 minutes after it comes to a boil).
• Whisk yolks in a medium bowl until combined. Pour in milk mixture in a slow, steady stream, whisking until completely incorporated. Return mixture to saucepan. Cook over medium heat, stirring constantly, until it just begins to bubble, 1 to 2 minutes.
• Remove from heat, and stir in vanilla. Let custard cool in saucepan on a wire rack, whisking occasionally, for about 10 minutes.
• Pour custard into chocolate crust. Press plastic wrap directly on surface of custard. Refrigerate until custard filling is chilled and firm, at least 4 hours (or overnight).
• Spread caramel whipped cream over pie. Using a vegetable peeler, scrape chocolate block at a 45-degree angle to make a small mound of shavings, and sprinkle over whipped cream. Serve immediately, or refrigerate and serve within 2 hours.

CHOCOLATE CARAMEL CRUNCH PIE

Steps:

• Preheat the oven to 350 degrees F. Break the graham crackers into small pieces and place in a food processor. Pulse to blend into fine crumbs. Add the butter, cocoa powder and salt and pulse, in 2 second intervals, until combined and the consistency of wet sand. Press the mixture into and up the sides of a 9-inch pie plate. Bake until toasted and fragrant, about 8 minutes. Cool before filling, about 15 minutes.
• Scoop the dulce de leche into a medium bowl. Using a rubber spatula, fold in the walnuts, chocolate chunks and orange zest. Pour the filling into the prepared pie shell and refrigerate until chilled all the way through and set, about 3 hours.
• Just before serving, use a hand-mixer to whip the heavy cream and vanilla in a medium until soft peaks form. Sprinkle the flake salt on the pie, top with the whipped cream and grate the unsweetened chocolate over the top. Serve.

CHOCOLATE CARAMEL PIE (NO BAKE)

Steps:

• Caramel layer:.
• Cook sweetened condensed milk, butter, and sugar in medium saucepan over medium heat until butter melts.
• Increase heat and bring to a boil, stirring constantly for six minutes or until mixture is as thick as pudding.
• Pour over prepared crust and refrigerate one hour.
• Truffle layer:.
• Stir chocolate chips, heavy cream, and butter in medium saucepan over medium heat until melted and smooth.
• Pour over caramel layer and refrigerate one hour.
• Mousse layer:.
• In a double broiler melt chocolate chips, stirring constantly. Cool slightly.
• Beat heavy cream in a bowl until stiff peaks form. Beat in cooled chocolate.
• Beat ice cold evaporated milk until trails form.
• Beat into chocolate mixture just until blended DO NOT OVERBEAT!
• Spread over truffle layer and refrigerate for one hour.
• NOTE 1: I put the evaporated milk in a metal bowl and place in freezer until ice crystals begin to form around the edges and then beat.

CHOCOLATE-CARAMEL BANANA ICE CREAM PIE

Steps:

• Make the crust: Preheat the oven to 350 degrees F. Pulse the graham crackers, butter, sugar and vanilla in a food processor until fine crumbs form. Press evenly into the bottom and up the side of a 9-inch pie plate. Bake until firm, about 15 minutes; let cool completely.
• Make the filling: Put the chocolate and 1/4 cup ice cream in a microwave-safe bowl and microwave in 30-second intervals, stirring, until the mixture is almost melted; whisk until smooth. Beat the remaining ice cream in a large bowl with a mixer on medium-high speed until fluffy but not melted, about 3 minutes; beat in the chocolate mixture. Freeze until firm, about 1 hour.
• Meanwhile, arrange the banana slices in the pie crust. Spread the dulce de leche over the bananas and freeze until cold, about 30 minutes. Scoop the ice cream over the bananas and dulce de leche and smooth with a rubber spatula. Freeze until very firm, 4 hours.
• Make the glaze: Bring the heavy cream to a simmer in a small saucepan over medium heat. Remove from the heat and whisk in the chocolate and corn syrup until melted and smooth. Let cool, whisking occasionally, until spreadable, about 15 minutes. Slowly pour the glaze over the ice cream; return to the freezer until set. Let the pie soften 10 minutes at room temperature before slicing.

DARK CHOCOLATE-CARAMEL MACCHIATO PIE

Steps:

• Preheat oven to 350°. Pulse biscotti in a food processor until fine crumbs form (about 1-1/4 cups). Add butter; pulse until blended. Press onto bottom and up sides of a greased 9-in. pie plate. Bake until lightly browned, 8-10 minutes. Cool on a wire rack., Beat 4 ounces cream cheese until creamy. Gradually beat in melted dark chocolate and coffee until blended. Fold in 3/4 cup whipped topping. Spread in crust. Freeze until set, about 30 minutes., Beat remaining cream cheese until creamy. Gradually beat in melted milk chocolate until blended. Fold in 3/4 cup whipped topping. Spread over first layer. Freeze until set, about 30 minutes., Place remaining whipped topping in a large bowl; fold in 1/4 cup caramel syrup. Spread over pie; top with shaved chocolate. Refrigerate until serving. If desired, drizzle with additional caramel syrup before serving.