Chocolate Caramel Pecan Pie Food

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ULTIMATE CHOCOLATE CARAMEL PECAN PIE



Ultimate Chocolate Caramel Pecan Pie image

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

3 cups chopped pecans, divided
1/4 cup granulated sugar
1/4 cup butter or margarine, melted
1 pkg. (11 oz.) KRAFT Caramels
2/3 cup whipping cream, divided
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces
1/4 cup powdered sugar
1/2 tsp. vanilla

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

CHOCOLATE CARAMEL PECAN PIE



Chocolate Caramel Pecan Pie image

This luscious pecan pie is just layer after layer of awesome-from the graham cracker crust and caramel layer to the creamy chocolate filling.

Provided by My Food and Family

Categories     Recipes

Time 2h15m

Yield 10 servings

Number Of Ingredients 6

25 KRAFT Caramels
2 Tbsp. milk
1 cup chopped toasted pecans
1 ready-to-use graham cracker crumb crust (6 oz.)
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Steps:

  • Place caramels in medium microwaveable bowl. Add milk. Microwave on HIGH 2-1/2 to 3 min. or until caramels are completely melted, stirring after each min. Stir in nuts. Pour into crust.
  • Microwave chocolate in medium microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted, stirring after each min. Add 2 cups COOL WHIP; stir with wire whisk until blended. Spread over caramel layer in crust.
  • Refrigerate at least 2 hours. Let stand at room temperature 10 to 15 min. before serving. Top with the remaining COOL WHIP.

Nutrition Facts : Calories 420, Fat 26 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 0 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 4 g

CHOCOLATE PECAN CARAMEL PIE



Chocolate Pecan Caramel Pie image

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

3 cups pecan pieces, divided
1/4 cup butter, melter
1/4 cup granulated sugar
1 (14 ounce) package caramels (the wrapped caramel cubes)
8 ounces semi-sweet chocolate baking squares
2/3 cup whipping cream, divided
1/4 cup powdered sugar
1/2 teaspoon vanilla

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!

CHOCOLATE CARAMEL PECAN PIE



Chocolate Caramel Pecan Pie image

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

25 Kraft caramels
2 tablespoons milk
1 cup chopped toasted pecans
1 (6 ounce) graham cracker crust
1 (12 ounce) package semisweet baking chocolate
1 (8 ounce) container Cool Whip, french vanilla topping thawed, divided

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 CARAMEL PECAN PIE



Chocolate Caramel Pecan Pie image

Make and share this Chocolate Caramel Pecan Pie recipe from Food.com.

Provided by staceyelee

Categories     Pie

Time 50m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 9

1 oreo pie crust
1 1/4 cups chopped pecans, toasted
3/4 cup sugar
3 eggs
1 tablespoon vanilla
36 caramels
1/4 cup water
1/4 cup butter
1/4 teaspoon salt

Steps:

  • The pie crust is the pre made oreo crust. Caramels are a bag of Kraft caramels unwrapped. I use real butter and real vanilla.
  • Toast pecans to bring out the flavor. Watch carefully, not to burn. In oven at 350 or on stove in a cast iron skillet.
  • Melt caramels, 1/4 c butter and 1/4 c water- low heat- stir often.
  • Mix eggs, beaten well w/ sugar, salt and vanilla.
  • Remove caramel from heat and add in nuts then sugar mixture. Stir well and pour into crust. This will totally fill crust. Have crust on a cookie sheet.
  • I bake at 300 for about 30-35 minutes. Will be a little jiggly- sets up more when cool.

Nutrition Facts : Calories 703.9, Fat 38.3, SaturatedFat 10.8, Cholesterol 130.3, Sodium 471.1, Carbohydrate 85.7, Fiber 2.4, Sugar 66.9, Protein 9

CHOCOLATE PECAN CARAMEL PIE



Chocolate Pecan Caramel Pie image

This decadent chilled pie has luscious layers of melted caramel, fluffy chocolate filling and whipped cream over a chocolate-pecan crumb crust.

Provided by My Food and Family

Categories     Baking Ingredients

Time 3h25m

Yield Makes 10 servings.

Number Of Ingredients 9

6 Tbsp. margarine or butter, divided
20 chocolate wafer cookies, finely crushed (about 1 cup crumbs)
1/2 cup finely chopped pecans
16 KRAFT Caramels
1 pt. (2 cups) whipping cream, divided
1 env. KNOX Unflavored Gelatine
1/4 cup cold water
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, coarsely chopped
1 tsp. vanilla

Steps:

  • Preheat oven to 350°F. Microwave 5 Tbsp. of the margarine in medium microwaveable bowl on HIGH 30 sec. or until melted. Add wafer crumbs and pecans; mix well. Press firmly onto bottom and up side of 9-inch pie plate. Bake 10 min. Cool completely; set aside.
  • Place caramels, 2 Tbsp. of the cream and the remaining 1 Tbsp. margarine in small saucepan; cook on low heat until caramels are completely melted and mixture is well blended, stirring frequently. Pour into prepared crust; cool while preparing filling.
  • Sprinkle gelatine over cold water in small saucepan; let stand 1 min. Cook on low heat 5 min. or until gelatine is completely dissolved, stirring frequently. Stir in 1/2 cup of the cream and the chocolate. Cook until chocolate is completely melted, stirring frequently. Cool 15 min. Beat 1 cup of the cream and the vanilla in large bowl with electric mixer on medium speed until thickened. Gradually add chocolate mixture, beating until light and fluffy. Spread over caramel layer in crust. Refrigerate 3 hours or until firm. Beat remaining cream with electric mixer until stiff peaks form. Spoon over pie just before serving. Store leftover pie in refrigerator.

Nutrition Facts : Calories 430, Fat 35 g, SaturatedFat 16 g, TransFat 0 g, Cholesterol 65 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g

CARAMEL PECAN SILK CHOCOLATE MOUSSE PIE



Caramel Pecan Silk Chocolate Mousse Pie image

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

1 1/2 cups graham cracker crumbs
5 tablespoons melted butter or 5 tablespoons margarine
1/4 cup sugar
1/2 teaspoon nutmeg
1/2 cup thick caramel sauce
1/2 cup chopped pecans
8 ounces cream cheese
1/4 cup sour cream
1 teaspoon lemon juice
1/3 cup powdered sugar
1 cup chocolate mousse mix
1/2 teaspoon unflavored gelatin
1/2 tablespoon cold water
1 tablespoon boiling water
1/4 cup granulated sugar
1/8 cup cocoa
1/2 cup cold whipping cream
1/2 teaspoon vanilla extract
3 tablespoons water
1 cup sugar
2 teaspoons corn syrup
1/4 teaspoon lemon juice
5 tablespoons butter
1/2 cup heavy whipping cream
1 teaspoon salt

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

CARAMEL PECAN PIE



Caramel Pecan Pie image

Buttery, nutty, and a touch of caramel, this is a very yummy pie! Full of flavor! Serve hot or cold, with a good size dollop of whipped topping or vanilla ice cream.

Provided by CORWYNN DARKHOLME

Categories     Desserts     Pies     Pecan Pie Recipes

Time 1h20m

Yield 8

Number Of Ingredients 9

1 (9 inch) unbaked pie crust
36 individually wrapped caramels, unwrapped
¼ cup butter
¼ cup milk
¾ cup white sugar
3 eggs
½ teaspoon vanilla extract
¼ teaspoon salt
1 cup pecan halves

Steps:

  • Preheat oven to 350 degrees F (175 degrees C.) In a saucepan over low heat, combine caramels, butter and milk. Cook, stirring frequently, until smooth. Remove from heat and set aside.
  • In a large bowl, combine sugar, eggs, vanilla and salt. Gradually mix in the melted caramel mixture. Stir in pecans. Pour filling into unbaked pie crust.
  • Bake in the preheated oven for 45 to 50 minutes, or until pastry is golden brown. Allow to cool until filling is firm.

Nutrition Facts : Calories 535.5 calories, Carbohydrate 66.4 g, Cholesterol 88.8 mg, Fat 28.6 g, Fiber 2.1 g, Protein 7.4 g, SaturatedFat 8.1 g, Sodium 371.2 mg, Sugar 49.6 g

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