CHOCOLATE CARAMEL PIE (NO BAKE)
I first made this when I was 12 for my mother's birthday and has been one of my signature dishes ever since. This recipe is wonderful for special occasions when you really want to wow your audience. It is very rich and decadent but also requires a great deal of chill time to prepare (total of three hours chill time included in prep time). Please read the entire recipe before deciding to make and take the note at the bottom of the recipe into consideration. Plan ahead, it will be worth it!
Provided by invictus
Categories Dessert
Time 3h30m
Yield 16 serving(s)
Number Of Ingredients 10
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.
ULTIMATE CHOCOLATE CARAMEL PECAN PIE
For the ultimate dessert, serve this decadent chilled pie of caramel, pecans and chocolate layered in a pecan crust. It's perfect for any event.
Provided by My Food and Family
Categories Recipes
Time 3h15m
Yield 10 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Use pulsing action to blend 2 cups nuts in blender until finely ground. Mix with granulated sugar and butter; press onto bottom and up side of 9-inch pie plate. Bake 12 to 15 min. or until lightly browned. (If crust puffs up during baking, gently press down with back of spoon.) Cool completely.
- Microwave caramels and 1/3 cup whipping cream in microwaveable bowl on HIGH 2-1/2 to 3 min. or until caramels are completely melted and mixture is well blended, stirring after each minute. Pour into crust. Chop remaining nuts; sprinkle over caramel layer.
- Cook chocolate, remaining cream, powdered sugar and vanilla in saucepan on low heat just until chocolate is completely melted and mixture is well blended, stirring constantly. Pour over pie; spread to cover top of pie. Refrigerate 2 hours.
Nutrition Facts : Calories 590, Fat 45 g, SaturatedFat 14 g, TransFat 0.5 g, Cholesterol 35 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 6 g
CARAMEL NUT CRUNCH PIE
This cool and creamy pie has a lot going for it. It's easy to make, it can be assembled well in advance to save time, and it's impressive enough to serve guests. To make this dessert even more decadent and delicious, you can chop extra peanuts and candy bars and crumble a few more cookies to sprinkle over the top. -Andrea Bolden, Unionville, Tennessee
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. Mix cookie crumbs and peanuts; stir in butter. Press onto bottom and up sides of a greased 9-in. pie plate. Bake until set, 10-12 minutes. Cool on a wire rack., Fold candy bars into ice cream; spread into prepared crust. Drizzle with caramel and fudge toppings. Loosely cover and freeze until firm, at least 8 hours. If not serving right away, cover securely after it's frozen firm. If desired, drizzle with additional caramel and fudge toppings before serving.
Nutrition Facts : Calories 733 calories, Fat 39g fat (17g saturated fat), Cholesterol 64mg cholesterol, Sodium 487mg sodium, Carbohydrate 88g carbohydrate (66g sugars, Fiber 4g fiber), Protein 11g protein.
CHOCOLATE CARAMEL CRUNCH PIE
Provided by Giada De Laurentiis
Categories dessert
Time 4h
Yield 8 servings
Number Of Ingredients 12
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 PECAN PIE
Make and share this Chocolate Caramel Pecan Pie recipe from Food.com.
Provided by mariposa13
Categories Pie
Time 2h15m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Place caramels in medium microwavable bowl.
- Add milk. Microwave on high 2-1/2 to 3 minutes or until caramels are completely melted, stirring after each minute.
- Stir in pecans. Pour into crust.
- Microwave chocolate in medium microwavable bowl on high 1-1/2 to 2 minutes or until chocolate is completely melted, stirring after each minute.
- Add 2 cups of the cool whip, stir with whisk until well blended.
- Spread evenly over caramel layer in the crust.
- Refrigerate at least 2 hours.
- Let stand at room temp 10-15 min before serving.
- Top with remaining cool whip.
Nutrition Facts : Calories 491.8, Fat 30.1, SaturatedFat 13.2, Cholesterol 2.2, Sodium 168.8, Carbohydrate 58.7, Fiber 3.3, Sugar 47.2, Protein 4.7
CHOCOLATE PECAN CARAMEL PIE
I recently found this in a magazine and it is wonderful. Very rich and almost sinful. Definitely a holiday dessert. I hope you like it. Cook time does not include refrigerating.
Provided by Bekah
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350F.
- Put 2 cups of the pecans into a food processor or blender and process until finely ground.
- Mix pecans with granulated sugar and melted butter and press into a 9-inch pie pan.
- Bake 12 minutes or until lightly browned (if this puffs up during cooking, just lightly pressed down with a spoon).
- Microwave caramels and 1/3 of the whipping cream on high 3 minutes or until the caramels are melted, stirring often.
- Pour into crust.
- Lightly chop the remaining pecans and sprinkle over the caramel mixture.
- Put the rest of the whipping cream, chocolates, powdered sugar and vanilla in a sauce pan.
- Cook over low heat stirring often until the chocolate is melted.
- Pour the chocolate mixture over the pie and spread to cover.
- Refrigerate at least 2 hours.
- Enjoy!
CARAMEL PECAN SILK CHOCOLATE MOUSSE PIE
Make and share this Caramel Pecan Silk Chocolate Mousse Pie recipe from Food.com.
Provided by Orangeruby
Categories Pie
Time 5h
Yield 8 serving(s)
Number Of Ingredients 25
Steps:
- Mousse:.
- Prepare mousse the day before.
- Sprinkle gelatin over cold water in small bowl and let stand 1 minute to soften.
- Add boiling water and stir until gelatin is completely dissolved and mixture is clear.
- Cool for two minutes.
- In medium size mixing bowl, stir together sugar and cocoa.
- Add whipping cream and vanilla.
- With hand mixer, beat (medium speed) until stiff.
- Pour in gelatin mixture and beat until well blended.
- Cover and refrigerate.
- Makes about 1 cup.
- Thick Caramel Sauce:.
- Heat water, sugar, corn syrup and lemon juice on high heat in a heavy-bottomed 2 or 3 quart saucepan.
- When sugar starts to melt, stir constantly with a whisk.
- As soon as all of the sugar crystals have melted (the liquid will be dark amber in color), add the butter to the pan (the mixture will foam up considerably).
- Continue to whisk briskly until the butter has melted, then remove from heat.
- Add the cream to the pan (the mixture will foam up considerably), and then the salt and continue to whisk until sauce is smooth.
- Let cool in the pan for a couple minutes, and then pour into a glass mason jar and let sit to cool to room temperature.
- Store in the refrigerator for up to 2 weeks.
- Crust:.
- Melt butter.
- Combine graham cracker crumbs, butter, sugar and nutmeg.
- Press into a 9 inch pie plate or 8 inch square cake pan.
- Chill in refrigerator 2 hours before filling.
- Filling:.
- Allow cream cheese to soften.
- Beat cream cheese, sour cream and lemon juice together and slowly beat in powdered sugar.
- Lightly toast pecans, stir into caramel and pour into bottom of crust.
- Gently spread cream cheese mix over the caramel.
- Gently spread mousse over cream cheese.
- Cover and refrigerate for 1 hour.
- Serve.
Nutrition Facts : Calories 771, Fat 47.6, SaturatedFat 26.7, Cholesterol 113.5, Sodium 727.3, Carbohydrate 83.6, Fiber 1.6, Sugar 54.2, Protein 7.1
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CHOCOLATE CARAMEL PECAN PIE RECIPE | HERSHEYLAND
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Servings 1Total Time 4 hrs 20 minsCategory Tags
- Combine eggs, corn syrup, sugar, butter and vanilla in large bowl; beat until well blended. Stir in caramels and chopped pecans; pour into pastry shell.
- Bake 60 to 65 minutes or until knife inserted halfway between center and edge of pie comes out clean. Cool completely on wire rack. Cover; refrigerate until serving time. Serve garnished with whipped cream, caramels and pecan halves, if desired.
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5/5 (65)Total Time 1 hr 20 mins
- Prepare Filling: Preheat oven to 350°. Stir together first 6 ingredients in a large bowl. Add eggs, stirring until well blended. Fold in chopped pecans. Pour mixture into pie shell.
- Bake at 350° for 35 minutes. (Filling will be loose but will set as it cools.) Remove from oven to a wire rack.
- Prepare Topping: Bring 3/4 cup sugar, 1 Tbsp. lemon juice, and 1/4 cup water to a boil in a medium saucepan over high heat. (Do not stir.) Boil, swirling occasionally after sugar begins to change color, 8 minutes or until dark amber. (Do not walk away from the pan, as the sugar could burn quickly once it begins to change color.) Remove from heat; add cream and 4 Tbsp. butter. Stir constantly until bubbling stops and butter is incorporated (about 1 minute). Stir in table salt.
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