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.
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
FREEZER CARAMEL DRIZZLE PIE
This is a delicious pie that people just love on a hot summer day. Great for Sunday dessert if prepared Saturday night.
Provided by Karen Neilson
Categories Desserts Frozen Dessert Recipes Ice Cream Pie Recipes
Time 12h30m
Yield 16
Number Of Ingredients 8
Steps:
- Place butter in a medium skillet and melt over medium heat. Add coconut and pecans, stirring to coat. Saute until coconut and pecans are lightly toasted, about 5 minutes. Set aside.
- In a large mixing bowl, whip together condensed milk and cream cheese until fluffy. Fold in whipped topping. Spoon 1/4 of cream cheese mixture into each graham cracker crust. Drizzle each with 1/4 of caramel topping. Repeat layers with remaining cream cheese mixture and caramel. Top each pie with coconut and pecan mixture. Freeze overnight.
Nutrition Facts : Calories 546.7 calories, Carbohydrate 58 g, Cholesterol 35.4 mg, Fat 34.3 g, Fiber 1.8 g, Protein 5.8 g, SaturatedFat 19 g, Sodium 366 mg, Sugar 35.5 g
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
CHOCOLATE SUPREME PIE
A Chocolate Lovers Dream! Use cookie pie crust instead of graham cracker if desired.
Provided by Allrecipes Member
Categories No-Bake Pies
Yield 8
Number Of Ingredients 5
Steps:
- In a medium saucepan combine marshmallows, chocolate bars, and milk. Melt over low heat, stirring frequently, until mixture is smooth. Allow to cool for 30 minutes.
- Fold whipped topping into chocolate mixture and pour mixture into pie shell. Chill for 24 hours before serving.
Nutrition Facts : Calories 438.4 calories, Carbohydrate 59.2 g, Cholesterol 7.6 mg, Fat 22.3 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 12.8 g, Sodium 197.1 mg, Sugar 45.5 g
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.
EASY SALTED CARAMEL AND CHOCOLATE PIE
If you can unwrap a ready-to-use pie crust and caramels, you've got what it takes to make this Easy Salted Caramel and Chocolate Pie.
Provided by My Food and Family
Categories Dairy
Time 1h10m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375ºF.
- Prepare crust in 9-inch pie plate as directed on package for one-crust filled pie.
- Microwave caramels and 2 Tbsp. half-and-half in microwaveable bowl on HIGH 2 min. or until caramels are completely melted and sauce is well blended, stirring after each minute.
- Pour caramel sauce into food processor container. Add cream cheese; process using pulsing action until blended. Add 1 cup of the remaining half-and-half, flour, eggs and vanilla; pulse until blended. Pour into crust.
- Bake 45 to 50 min. or until center of filling is almost set.
- Microwave chocolate and remaining half-and-half in microwaveable bowl 2-1/2 min. or until chocolate is almost melted; stir until chocolate is completely melted and mixture is well blended. Pour over pie; spread to completely cover pie. Sprinkle with salt. Cool completely.
Nutrition Facts : Calories 450, Fat 35 g, SaturatedFat 18 g, TransFat 0.5 g, Cholesterol 140 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
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