Chocolate Pecan Caramel Pie Food

ULTIMATE CHOCOLATE CARAMEL PECAN PIE

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.

CHOCOLATE CARAMEL PECAN PIE

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.

CHOCOLATE CARAMEL PECAN PIE

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.

CHOCOLATE PECAN CARAMEL PIE

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 PIE

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.

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 PIE

Steps:

• Place crushed Pecan Sandies in a pie pan, add melted butter and shape to the pan to make a crust.
• Bake 350 degrees for 10 minutes.
• Heat caramels, margarine and 2 tablespoons water over medium heat.
• Stirring frequently, until caramels are melted.
• Pour into crust.
• Sprinkle with pecans.
• Refrigerate about 1 hour or until chilled.
• Beat cream cheese and 1/3 cup powdered sugar until smooth.
• Spread over caramel layer; refrigerate.
• Heat chocolate and 3 tablespoons hot water over low heat, stirring constantly, until chocolate is melted.
• Let cool to room temp.
• Stir in vanilla.
• Beat heavy cream and 2 tablespoons powdered sugar in chilled medium bowl until stiff.
• Reserve 1 1/2 cups.
• Fold chocolate mixture into remaining whipped cream.
• Spread over cream cheese mixture.
• Top with reserved whipped cream.
• Garnish with chocolate curls if desired.
• Refrigerate pie at least 1 hour or until firm.
• Refrigerate any leftover pie.

CHOCOLATE PECAN CARAMEL PIE

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.

CARAMEL PECAN SILK CHOCOLATE MOUSSE PIE

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.