CARAMEL PECAN FRENCH SILK PIE
Your teeth may fall out after eating this pie but, hey--it's worth it! Well, not exactly. Just be sure you brush and floss after indulging in this rich delicacy. Yum!
Provided by Ellen Bales
Categories Pies
Time 55m
Number Of Ingredients 11
Steps:
- 1. In a heavy medium saucepan combine the 1 cup whipping cream, chocolate pieces, butter and sugar. Cook over low heat, stirring constantly, until chocolate is melted (about 10 minutes). Remove from heat.
- 2. Gradually stir half of the hot mixture into beaten egg yolks. Return egg mixture to chocolate mixture in saucepan. Cook over medium-low heat, stirring constantly, until mixture is slightly thickened and begins to bubble (about 5 minutes). Remove from heat. (Mixture may appear to separate.)
- 3. Stir in the 3 Tbsp. creme de cacao or whipping cream. Place the saucepan in a bowl of ice water, stirring occasionally, until the mixture stiffens and becomes hard to stir (about 20 minutes.)
- 4. Transfer the chocolate mixture to a medium mixing bowl. Beat cooled chocolate mixture with an electric mixer on medium to high speed for 2 to 3 minutes or until light and fluffy.
- 5. Spread caramel ice cream topping in bottom of baked pastry shell. Sprinkle pecans or almonds evenly over caramel. Carefully spread filling into pie shell.
- 6. Cover and refrigerate pie for 5 to 24 hours. To serve, top with whipped cream and if you like, garnish with chocolate curls.
CARAMEL PECAN FRENCH SILK PIE
This is just like my favorite pie from Baker's Square. This recipe came from BHG. Cooking time denotes "chill" time. :)
Provided by Cookiegirlandi
Categories Dessert
Time 5h40m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Prepare Baked Pastry Shell; set aside.
- In a heavy medium saucepan combine the 1 cup whipping cream, the chocolate pieces, butter, and sugar.
- Cook over low heat, stirring constantly, until chocolate is melted (about 10 minutes).
- Remove from heat.
- Gradually stir half of the hot mixture into beaten egg yolks.
- Return egg mixture to chocolate mixture in saucepan.
- Cook over medium-low heat, stirring constantly, until mixture is slightly thickened and begins to bubble (about 5 minutes).
- Remove from heat.
- (Mixture may appear to separate.) Stir in the 3 tablespoons creme de cacao or whipping cream.
- Place the saucepan in a bowl of ice water, stirring occasionally, until the mixture stiffens and becomes hard to stir (about 20 minutes).
- Transfer the chocolate mixture to a medium mixing bowl.
- Beat cooled chocolate mixture with an electric mixer on medium to high speed for 2 to 3 minutes or until light and fluffy.
- Spread caramel ice cream topping in bottom of Baked Pastry Shell.
- Sprinkle pecans evenly over caramel.
- Carefully spread filling into pie shell.
- Cover and refrigerate pie for 5 to 24 hours.
- To serve, top with whipped cream.
- If you like, garnish with chocolate curls.
Nutrition Facts : Calories 669.1, Fat 42.1, SaturatedFat 19.1, Cholesterol 115.1, Sodium 360.4, Carbohydrate 68.7, Fiber 3.2, Sugar 22.8, Protein 5.5
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
PECAN CARAMEL FRENCH SILK PIE
Make and share this Pecan Caramel French Silk Pie recipe from Food.com.
Provided by lik2fish
Categories Dessert
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Set aside 2 tablespoons of chopped pecans for garnish.
- Mix remaining pecans with caramel.
- Spread in baked pastry shell.
- Spread cream cheese mixture over that.
- Spread with the mousse.
- Top with whipped cream.
- Garnish with reserved pecans.
- Refrigerate before serving for at least 2 hours.
CARAMEL PIE
I got the recipe for this sweet, fluffy dessert from my niece many years ago. Whenever this pie is served, it goes fast! You'll find yourself making this pleasing pie even when you do have time.-Ozela Haynes, Magnolia, Arkansas
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, beat cream cheese and milk until smooth; fold in whipped topping. , Spread half into pie crust. Drizzle with half of the caramel topping. Combine coconut and pecans; sprinkle half over caramel topping. Repeat layers. Chill until serving. Freeze option: Cover and freeze pie for up to 1 month. Remove from freezer 30 minutes before cutting.
Nutrition Facts : Calories 416 calories, Fat 22g fat (13g saturated fat), Cholesterol 22mg cholesterol, Sodium 282mg sodium, Carbohydrate 49g carbohydrate (40g sugars, Fiber 1g fiber), Protein 4g protein.
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PECAN CARAMEL SILK PIE RECIPE | LAND O’LAKES
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