ULTIMATE CHOCOLATE CARAMEL PECAN PIE
For the ultimate dessert, serve this decadent chilled pie of caramel, pecans and chocolate layered in a pecan crust. It's perfect for any event.
Provided by My Food and Family
Categories Recipes
Time 3h15m
Yield 10 servings
Number Of Ingredients 8
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.
Nutrition Facts : Calories 590, Fat 45 g, SaturatedFat 14 g, TransFat 0.5 g, Cholesterol 35 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 6 g
CHOCOLATE PECAN CARAMEL PIE
I recently found this in a magazine and it is wonderful. Very rich and almost sinful. Definitely a holiday dessert. I hope you like it. Cook time does not include refrigerating.
Provided by Bekah
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
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!
RICH CHOCOLATE PECAN PIE
Provided by Emeril Lagasse
Categories dessert
Time 1h15m
Yield (9-inch) pie
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Spread the pecan pieces and the chocolate chips evenly on the bottom of the pie shell. In a mixing bowl, whisk the remaining ingredients together. Pour the filling over the pecans. Bake for about 1 hour or until the filling sets. Cool for 30 minutes before slicing. Cut into individual servings and serve with a drizzle of Caramel Sauce and powdered sugar.
- In a small, heavy-bottomed saucepan, combine the sugar and water and bring the mixture to a boil, stirring often. Cook, stirring occasionally, until the mixture is a deep caramel color and has the consistency of a thin syrup, 10 to 15 minutes. Remove from the heat. Stir in the cream, return the saucepan to the high heat, and boil the sauce until it regains the consistency of a thick syrup, about 2 minutes. Cool.
CHOCOLATE CARAMEL PECAN PIE
Make and share this Chocolate Caramel Pecan Pie recipe from Food.com.
Provided by staceyelee
Categories Pie
Time 50m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 703.9, Fat 38.3, SaturatedFat 10.8, Cholesterol 130.3, Sodium 471.1, Carbohydrate 85.7, Fiber 2.4, Sugar 66.9, Protein 9
ULTIMATE CHOCOLATE CARAMEL PECAN PIE
Steps:
- Preheat oven to 350 degrees F. Place 2 cups of the pecan pieces in food processor or blender. Cover. Process until finely ground, using pulsing action. Mix nuts with granulated sugar and butter. Press mixture firmly onto bottom and up side of 9 inch pie plate. Bake 12 -15 minutes 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 of the whipping cream in microwaveable bowl on high for 2-1/2 to 3 minutes, or until caramels are completely melted. Stir after each minute. Pour into crust. Chop remaining cup of pecans. Sprinkle over pie.
- Place chocolate, remaining 1/3 cup whipping cream, vanilla, and powdered sugar in a saucepan. Cook on low heat just until chocolate is completely melted, stirring constantly. Pour over pie, gently spreading to evenly cover top of pie.
- Refrigerate at least 2 hours. Store leftover pie in refrigerator.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CARAMEL PECAN PIE
This is hands down the best pecan pie-it's so good, it's scary! I'm making it for Thanksgiving because there will be others around to share it with me. Here's the trick: Toss the bag of caramels to your kid or spouse and promise they can eat whatever is left after they unwrap your 36 caramels. -Larry Crowder, Grand Blanc, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a small heavy saucepan, combine the caramels, water and butter. Cook and stir over low heat until caramels are melted. Remove from the heat and set aside. , In a small bowl, beat the eggs, sugar, vanilla and salt until smooth. Gradually add caramel mixture. Stir in chopped pecans. Pour into crust. If desired, arrange pecan halves over filling. , Bake until set, 35-40 minutes. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 541 calories, Fat 29g fat (7g saturated fat), Cholesterol 88mg cholesterol, Sodium 301mg sodium, Carbohydrate 68g carbohydrate (49g sugars, Fiber 2g fiber), Protein 7g protein.
ULTIMATE CHOCOLATE CHUNK PECAN PIE
Our family hosts an annual barn party for our close friends, complete with a pie cook-off. A few years ago, this recipe won first prize! -Janice Schneider, Kansas City, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, mix flour and salt; cut in cream cheese and butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 30 minutes or overnight., Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate while making filling., In a small saucepan, combine sugar, butter and 1 cup chopped chocolate; stir over low heat until smooth. Cool slightly., In a large bowl, whisk eggs, corn syrup, vanilla and salt until blended. Stir in chocolate mixture. Layer pecans and remaining chopped chocolate in pastry shell; pour chocolate mixture over top., Bake 55-60 minutes or until set. Cool 1 hour on a wire rack. Refrigerate 2 hours or until cold.
Nutrition Facts :
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