Chocolate Chunk Caramel Pie Recipe 445 Food

CHOCOLATE CHIP CARAMEL PIE

Steps:

• Heat oven to 375°F.
• Place softened pie crust in ungreased 9-inch pie plate. Fold and roll pastry under, even with plate; flute as desired.
• In large bowl, beat eggs, 3/4 cup brown sugar, the corn syrup, melted butter and 1 teaspoon vanilla with whisk until well blended. Sprinkle 3/4 cup of the chips in bottom of crust-lined pie plate. Pour egg mixture over chips in pie plate.
• Bake 40 to 45 minutes or until set; cover edges with foil if crust is getting too dark. Immediately sprinkle remaining 1/4 cup chips over top of pie. Cool 30 minutes on cooling rack. Refrigerate about 2 hours or until cooled.
• When ready to serve, in chilled medium bowl, beat whipping cream with electric mixer on medium-high speed until slightly thickened. Reduce speed; beat in 2 tablespoons brown sugar and 1/2 teaspoon vanilla. Increase speed; beat mixture until stiff peaks from. Cut pie into slices, and serve topped with whipped cream. Store covered in refrigerator.

CHOCOLATE CHUNK CARAMEL PIE RECIPE - (4.4/5)

Steps:

• Heat oven to 350°F. Mix cookie crumbs and margarine; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool. Microwave caramels and half-and-half in medium microwaveable bowl on HIGH 3 min. or until caramels are completely melted, stirring after 1-1/2 min. Stir in nuts; spread onto bottom of crust. Refrigerate 10 min. or until set. Chop 2 oz. chocolate; sprinkle over caramel layer in crust. Microwave remaining chocolate in separate microwaveable bowl 30 sec.; stir until completely melted. Drizzle over pie. Refrigerate 1 hour or until chocolate is firm.

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 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 CHUNK CARAMEL BROWNIES

Steps:

• Heat oven to 350 degrees. Line a 13x9x2 pan with nonstick foil. In a large bowl, melt butter and chocolate in microwave for 2 minutes. Stir until smooth.
• Whisk in eggs, sugar, flour and vanilla. Spread half of the batter into pan. Sprinkle 1 cup chocolate chunks over batter.
• Melt caramels and cream over medium-low heat until smooth (about 5 minutes). Pour evenly over batter and chocolate chunks. Spread remaining batter. Sprinkle with remaining 1 cup chocolate chunks.
• Bake at 350 degrees for 35 minutes or until top is dry.

CARAMEL-CHOCOLATE PIE

Steps:

• 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.

CHOCOLATE CHUNK-CARAMEL PIE

Steps:

• Preheat oven to 350°F Mix cookie crumbs and margarine in 9-inch pie plate. Press firmly onto bottom and up side of pie plate. Bake 10 min.; cool.
• Place caramels and half-and-half in medium microwaveable bowl. Microwave on HIGH 3 minute or until caramels are completely melted, stirring after 1-1/2 minute Stir in pecans; spread into crust. Refrigerate 10 minute or until set. Chop 2 of the chocolate squares; sprinkle over caramel layer in crust.
• Melt remaining chocolate square in separate microwaveable bowl. Microwave on HIGH 30 sec.; stir until chocolate is completely melted. Drizzle over pie. Refrigerate 1 hour or until chocolate is firm. Store leftover pie in refrigerator.