CHOCOLATE CARAMEL PIE
A graham cracker crust is topped with smooth, decadent caramel and a fluffy chocolate marshmallow mousse.
Provided by Jennifer
Number Of Ingredients 10
Steps:
- For the crust: Crush 10 graham cracker rectangles into crumbs. Add melted butter and stir until evenly coated. Press firmly into pie plate.
- For the caramel: Melt caramels and evaporated milk over medium heat, stirring constantly until smooth. Cool 10 minutes. Pour into pie crust. Refrigerate.
- For the mousse: Melt butter to coat pan. Add milk and marshmallows. Stir until smooth. Remove from heat. Add chocolate chips and vanilla and stir until smooth. Cool to room temperature (1 to 2 hours). Fold in whipped topping. Spoon into pie shell and garnish with chocolate curls. Refrigerate 4 hours or overnight.
CARAMEL-CHOCOLATE PIE SUPREME
Decadent layers of caramel, cream cheese and fluffy whipped chocolate filling will make this pie an instant hit with the chocolate lovers in your life.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h55m
Yield 12
Number Of Ingredients 13
Steps:
- Heat oven to 450°F. Make and bake crust as directed. Cool completely on cooling rack.
- In 2-quart saucepan, heat caramels, butter and 2 tablespoons water over medium heat, stirring frequently, until caramels are melted. Pour into cooled baked crust. Sprinkle with pecans. Refrigerate about 1 hour or until chilled.
- In small bowl, beat cream cheese and 1/3 cup powdered sugar with spoon until smooth. Spread over caramel layer; refrigerate.
- Meanwhile, in 1-quart saucepan, heat chocolate and 3 tablespoons hot water over low heat, stirring constantly, until chocolate is melted. Cool to room temperature. Stir in vanilla.
- In chilled large bowl, beat whipping cream and 2 tablespoons powdered sugar with electric mixer on low speed until mixture begins to thicken. Gradually increase speed to high and beat until stiff peaks form. Reserve 1 1/2 cups.
- Fold chocolate mixture into remaining whipped cream. Spread over cream cheese layer. Garnish with reserved whipped cream and chocolate curls. Cover; refrigerate at least 1 hour until firm but no longer than 48 hours.
Nutrition Facts : Fat 7 1/2, ServingSize 1 Serving, TransFat 1 g
LAYERED CHOCOLATE CARAMEL PIE
Delight sweet tooths with this Layered Chocolate Caramel Pie recipe. This easy, delicious recipe preps in just 30 minutes.
Provided by My Food and Family
Categories Recipes
Time 3h30m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Combine cookie crumbs and butter; press onto bottom and up side of 9-inch pie plate sprayed with cooking spray. Refrigerate until ready to use.
- Mix cream cheese and caramel topping in medium bowl until well blended. Gently stir in COOL WHIP; spread onto bottom of crust.
- Beat pudding mix and milk with whisk 2 min.; pour over cream cheese layer. Refrigerate 3 hours.
Nutrition Facts : Calories 320, Fat 17 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 30 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
CHOCOLATE-CARAMEL SUPREME PIE
At a church fund-raiser, I purchased a pie-a-month package furnished by a local family. From among all the varieties they made, this one was the best, with its chocolate crust, creamy caramel filling and fluffy topping.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, add the caramels, butter and water. Cook and stir over medium heat until caramels are melted. Spread over crust; sprinkle with pecans. Refrigerate for 1 hour. , In a large bowl, beat cream cheese and sugar until smooth; spread over caramel layer. Refrigerate., In a large saucepan, melt chocolate chips with hot water over low heat; stir until smooth. Cool slightly. , Fold in whipped topping. Spread over cream cheese layer. Garnish with chocolate hearts or curls if desired. Chill until serving. Refrigerate leftovers.
Nutrition Facts : Calories 553 calories, Fat 31g fat (17g saturated fat), Cholesterol 30mg cholesterol, Sodium 282mg sodium, Carbohydrate 66g carbohydrate (48g sugars, Fiber 2g fiber), Protein 6g protein.
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.
CARAMEL PIE I
A rich pie that tastes like caramels.
Provided by Cathie
Categories Desserts Pies No-Bake Pie Recipes
Time 1h25m
Yield 8
Number Of Ingredients 7
Steps:
- Cream together butter or margarine, flour, and sugar.
- Slightly beat egg, and add it plus milk to creamed mixture.
- Cook over medium heat, stirring constantly until thickened. Cool, and add vanilla.
- Pour into baked pie crust. Refrigerate. Serve with whipped cream.
Nutrition Facts : Calories 255.9 calories, Carbohydrate 37.3 g, Cholesterol 37.1 mg, Fat 10.7 g, Fiber 0.3 g, Protein 2.9 g, SaturatedFat 5 g, Sodium 154 mg, Sugar 27.2 g
CHOCOLATE CARAMEL NUT PIE
It is VERY rich but VERY good. It is always one of the first pies to go at functions!
Provided by Dayna James
Categories Desserts Pies Chocolate Pie Recipes
Yield 8
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- To Make Crust: In a medium mixing bowl combine graham cracker crumbs, sugar, and melted butter. Mix all together and press mixture firmly into a 9 inch pie pan.
- To Make Fudge Layer: In a medium mixing bowl combine flour, baking powder, and salt. Mix well. In a double boiler melt semisweet chocolate and unsweetened chocolate together with 1/2 cup butter or margarine, stirring until smooth. Cool slightly.
- Meanwhile beat sugar, whole egg, and egg white in a medium bowl until slightly thickened. To this mixture add vanilla and cooled chocolate. Mix until well blended. Stir in dry ingredient mixture and mix until just combined. Pour mixture into crust and bake in preheated oven for about 17 minutes, or until just set. Cool on a rack for 10 minutes. Place candy bar slices on this layer.
- To Make Cream Cheese Layer: In a medium mixing bowl beat cream cheese and sugar until blended. Add egg and vanilla extract and beat until smooth. Spread mixture over candy bars and bake for 15 minutes, or until set. Cool on rack.
- To Make Garnish: In a small saucepan stir milk chocolate and whipping cream over low heat until smooth. Drizzle over pie. Refrigerate and serve chilled.
Nutrition Facts : Calories 778.9 calories, Carbohydrate 72.8 g, Cholesterol 149.5 mg, Fat 52.1 g, Fiber 3 g, Protein 10.5 g, SaturatedFat 29.6 g, Sodium 518.4 mg, Sugar 54.3 g
CHOCOLATE-CARAMEL DREAM PIE
Chocolate, caramel and cream cheese come together to produce a pleasing pie that's packed with lots of rich flavor. Guests will surely save room for dessert!- Anna Robb, Harrison, Arkansas
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Combine crushed cookies and butter; press onto the bottom and up the sides of a greased 9-in. pie plate. Refrigerate for 30 minutes., Spread Nutella over crust. In a large bowl, combine caramel topping and 2 tablespoons cream; stir in almonds. Spoon over Nutella layer., In a small bowl, beat cream cheese and 1/3 cup confectioners' sugar; stir in melted chocolate and vanilla until smooth. In a large bowl, beat remaining cream until stiff peaks form; fold into cream cheese mixture. Spread over caramel-almond layer., Sprinkle with remaining confectioners' sugar. Garnish with additional whipped cream and chocolate stars if desired. Refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 901 calories, Fat 67g fat (33g saturated fat), Cholesterol 151mg cholesterol, Sodium 287mg sodium, Carbohydrate 73g carbohydrate (41g sugars, Fiber 5g fiber), Protein 12g protein.
CHOCOLATE CHUNK-CARAMEL PIE
Make the most scrumptious pie ever with our Chocolate Chunk-Caramel Pie! Prep time for this delicious chocolate chunk-caramel pie recipe is just 25 minutes. It'll be time for dessert before you know it!
Provided by My Food and Family
Categories Recipes
Time 2h
Yield Makes 8 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 500, Fat 34 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 2.625 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 5 g
CARAMEL CHOCOLATE MOUSSE PIE
Busy cooks will love the make-ahead convenience of this no-bake pie. I prepare it the night before I'm expecting company, then garnish just before serving.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- Place pecans in crust. In a heavy saucepan over medium heat, cook and stir caramels and evaporated milk until caramels are melted and mixture is smooth. Cool for 10 minutes, stirring several times. Pour over pecans; refrigerate., In a heavy saucepan, combine the milk, marshmallows, chocolate chips and butter; cook and stir over medium heat until marshmallows are melted and mixture is smooth. Remove from the heat; stir in vanilla. Cool to room temperature, stirring several times. Fold in whipped topping. Pour over caramel layer. Cover and refrigerate overnight. Garnish with additional whipped topping, pecans and chocolate curls if desired.
Nutrition Facts : Calories 546 calories, Fat 29g fat (15g saturated fat), Cholesterol 18mg cholesterol, Sodium 251mg sodium, Carbohydrate 70g carbohydrate (53g sugars, Fiber 3g fiber), Protein 5g protein.
LAYERED CHOCOLATE CARAMEL CHEESECAKE
Drizzle with caramel and chocolate if desired.
Provided by t. voll
Categories Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes
Time 3h56m
Yield 12
Number Of Ingredients 11
Steps:
- Mix graham cracker crumbs, butter, and 1/3 cup sugar in a bowl. Press mixture into the bottom and up the sides of a 9- to 10-inch springform pan to form crust.
- Preheat oven to 350 degrees F (175 degrees C).
- Place caramels and milk in a small saucepan over medium heat; stir until smooth, 5 to 8 minutes. Stir in pecans; pour mixture into the crust. Refrigerate until ready to use.
- Melt chocolate in a microwave-safe bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Let cool slightly.
- Beat cream cheese in a bowl using an electric mixer on high speed until light and fluffy. Add 3/4 cup sugar, eggs, and vanilla extract. Stir in the melted chocolate. Beat until well blended; pour cheesecake filling into the crust.
- Bake in the preheated oven until center is almost set, 40 to 50 minutes. Cover cheesecake and refrigerate for at least 3 hours.
Nutrition Facts : Calories 623.8 calories, Carbohydrate 59.8 g, Cholesterol 130.5 mg, Fat 41.1 g, Fiber 1.9 g, Protein 9.3 g, SaturatedFat 21.3 g, Sodium 387.4 mg, Sugar 47.3 g
LAYERED ICE CREAM PIE
Steps:
- Preheat the oven to 350°F.
- Combine the cookie crumbs and butter and mix well. Firmly and evenly press the mixture over the bottom of a 3-inch-deep 10-inch springform pan. Bake for 8 minutes, then cool on a wire rack for at least 30 minutes, until it's no longer warm to the touch.
- Spread the caramel sauce over the cooled crust, leaving a 1-inch border. Freeze for about 30 to 60 minutes, until set.
- Spread the chocolate ice cream over the caramel sauce in an even layer, then freeze for about for 30 to 60 minutes, until firm. (Freezing time depends on the quality of the ice cream and the freezer temperature.)
- Combine the vanilla ice cream and crushed candy bars. Spread over the chocolate ice cream in an even layer, then freeze for about 30 minutes, until firm.
- Spread a thin layer of chocolate sauce evenly over the vanilla ice cream, then freeze for about 30 minutes, until firm.
- Spread the coffee ice cream over the chocolate sauce in an even layer, then return to the freezer for about 30 to 60 minutes, until firm. Cover tightly with plastic wrap and freeze for at least 8 hours before slicing.
- Remove from the freezer about 10 minutes before serving. Remove the springform pan sides, and slice into 12 wedges. If you like, serve additional caramel and chocolate sauce on the side.
- Time Management Advice from Pie Tester Kate Antea
- This pie will take about 4 hours to make. While one layer is freezing, the next ice cream is out softening, and a sauce can be made and cooled. My suggestion is to start by making the caramel sauce (which can be done a day ahead). While the sauce cools, make the crust. While the caramel is freezing, take the chocolate ice cream out to soften. When the chocolate layer goes in to freeze, take out the vanilla ice cream to soften and chop the candy bars. When the vanilla layer goes in to freeze, make and cool the chocolate sauce. When the chocolate sauce layer goes in to freeze, take out the coffee ice cream to soften.
LAYERED CHOCOLATE-PEANUT BUTTER PIE
This is a new recipe that I made for my wife because she was could not find one she liked. Everyone who has tasted it loved it. I hope that I have documented enough of it for other people to try it.
Provided by Russell Barton
Time 3h
Yield 8
Number Of Ingredients 7
Steps:
- Place chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
- Take 2/3 cup of the chocolate and place between wax or parchment paper. Roll it very thin until it is the size of a 9-inch pie; cool for 2 minutes in the refrigerator (it should still be flexible). Take off one side of paper and press into the pie crust. Cool further in the refrigerator, about 10 minutes; remove the other side of the parchment/wax paper.
- Whip cream cheese, sugar, and vanilla extract together in a bowl; split into 2. Take the first mixture and add peanut butter and 1 cup whipped topping. Place this into the prepared pie crust and cool in the freezer until set, about 1 hour.
- Add 2/3 cup of the chocolate mixture and 1 cup whipped topping to the second cream cheese mixture. Place this into the prepared pie crust and cool in the freezer until set, about 1 hour.
- Take another 2/3 cup chocolate mixture and place in wax or parchment paper. Roll it thin until it is the size of the pie. Cool for 2 minutes, until solid but flexible. Remove 1 side of the parchment paper and place this over. Shape and place it back into the freezer until firm, about 30 minutes. Remove the other paper.
- Top with the remaining whipped topping. Add a little water to any remaining chocolate mixture until you can drizzle it onto the pie; drizzle and serve.
Nutrition Facts : Calories 801.2 calories, Carbohydrate 58.1 g, Cholesterol 76.1 mg, Fat 61.2 g, Fiber 4.8 g, Protein 16.1 g, SaturatedFat 27.6 g, Sodium 530.2 mg, Sugar 39.9 g
CREAMY CHOCOLATE LAYERED PIE
This is another great pie recipe from northpole .com. This is a simple and easy recipe for one of those rushed nights.
Provided by Chef mariajane
Categories Dessert
Time 10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix cream cheese, 1 tablespoons of milk and sugar in a large bowl with wire whisk until smooth. Gently stir in 1 1/2 cups of the whipped topping. Spread mixture on bottom of crust.
- Pour 1 1/2 cups milk into bowl. Add pudding mixture. Beat with wire whisk for 1 minute. Stir in 2 cups of the whipped topping. Spread over cream cheese layer.
- Refrigerate for 4 hours or until set.
- Garnish with remaining whipped topping. Store leftover pie in refrigerator.
Nutrition Facts : Calories 449.2, Fat 29.7, SaturatedFat 15.7, Cholesterol 81.2, Sodium 632.8, Carbohydrate 42, Fiber 1.4, Sugar 21.1, Protein 5.2
CHOCOLATE LAYER PIE
This is a yummy Chocolate Layer Pie. Its a recipe I came up with through a recipe for a French Silk pie I make. :-) If you use oreos...PLEASE MAKE SURE THAT YOU SCRAPE OUT ALL OF THE FILLING! Dont leave any filling on the cookie, because this will cause your crust to get funky and it will burn. :-) I do not suggest using oreos...rather just use plain chocolate cookie crumbs. :-)
Provided by love4culinary
Categories Pie
Time 1h
Yield 1 Pie, 8 serving(s)
Number Of Ingredients 15
Steps:
- Combine cookie crumbs, 3 Tbs sugar and melted butter.
- Press firmly into 9 inch pie plate covering bottom and sides evenly.
- Bake at 350° F for 10 minutes.
- In a medium sized bowl, beat cream cheese, sugar, and 1 tbs milk in large bowl until smooth.
- Gently stir in 1/2 of the whipped topping.
- Spread on bottom of baked crust.
- In a medium saucepan, combine the 1/3 cup sugar and the cornstarch.
- Stir in the milk, chocolate, and 1 tablespoon butter.
- Cook on medium stirring constantly until thickened and bubbling.
- Reduce heat; cook and stir 2 additional minutes.
- Remove 1 cup of mixture from pan.
- Gradually stir the 1 cup of mixture into egg yolks.
- Return mixture to saucepan; bring to boil.
- Cook, stirring constantly for 2 additional minutes.
- Stir in vanilla.
- Set pudding aside to cool for a few minutes.
- Turn pie filling into pie pan on top of the cream cheese layer.
- Refrigerate for 4 hours or until set.
- Just before Serving spread remaining whipped toping over pudding layer, and garnish with shaved chocolate.
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
5 MINUTE - DOUBLE LAYER CHOCOLATE PIE
Make and share this 5 Minute - Double Layer Chocolate Pie recipe from Food.com.
Provided by Dine Dish
Categories Pie
Time 5m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Beat milk, pudding and 1/2 of the whipped topping in medium bowl with wire whisk 1 minute. (Mixture will be thick.) Spread in crust.
- Spread remaining whipped topping over pudding layer in crust.
- Enjoy immediately or refrigerate until ready to serve. Garnish as desired.
LAYERED CHOCOLATE-PEPPERMINT PIE RECIPE
Combine seasonal flavors in this Layered Chocolate-Peppermint Pie recipe. This chocolate-peppermint pie from My Food and Family is perfect for the holidays!
Provided by My Food and Family
Categories Home
Time 3h15m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Beat pudding mixes and milk in large bowl with whisk 2 min. (Pudding will be thick.)
- Spread 1-1/2 cups pudding onto bottom of crust; top with 1/2 cup marshmallows. Stir 1-1/2 cups COOL WHIP into remaining pudding; spread over pie.
- Refrigerate 3 hours or until firm. Meanwhile, make chocolate curls from semi-sweet chocolate. (See tip.)
- Top pie with remaining COOL WHIP, remaining marshmallows and chocolate curls before serving.
Nutrition Facts : Calories 270, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 4.2591 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
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