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
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 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-CHOCOLATE PIE
From Betty Crocker's Best Of Baking. For an equally good chocolate-orange version (if you don't like caramel and nuts), omit the caramel nut layer, and add a bit of orange extract to the cream cheese and chocolate layers (you may also want to add grated orange peel to the cream cheese layer). If you don't have a decorating bag and tip for the whipped cream, just spoon it on in dollops (the canned stuff just doesn't compare). Either way you make it, the taste definitely makes up for the effort.
Provided by Muffin Goddess
Categories Pie
Time 1h50m
Yield 1 9inch pie, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Mix cookie crumbs and 1/4 cup butter.
- Press firmly into a 9-inch pie plate (sides and bottom).
- Bake for 10 minutes, then cool.
- In a small heavy saucepan over medium heat, melt caramels, 2 tbs.
- butter, and 2 tbs.
- water, stirring frequently.
- Continue until mixture is smooth.
- Pour into baked crust.
- Sprinkle with pecans (if using), and chill for about 1 hour.
- Beat cream cheese and 1/3 cup powdered sugar until smooth.
- Spread over cooled caramel layer, and return to fridge.
- Heat chocolate and 3 tbs.
- hot water over low heat in a heavy saucepan until chocolate is melted (don't ask me why it doesn't seize, I thought that too).
- Cool to room temp.
- Stir in vanilla.
- Using a chilled bowl and beaters, whip cream with 2 tbs.
- powdered sugar until stiff peaks form.
- Reserve 1 1/2 cups.
- Fold chocolate mixture into remaining whipped cream, and spread over cream cheese layer.
- Top with reserved whipped cream (I pipe it over the top with a bag and tip) and garnish with chocolate curls.
- Refrigerate leftovers.
- TO MAKE CHOCOLATE CURLS: use a vegetable peeler on a large chocolate bar over waxed paper.
- Works better on room-temp or slightly warm chocolate.
- Use a toothpick to place chocolate curls on pie.
Nutrition Facts : Calories 534.6, Fat 36.2, SaturatedFat 19.8, Cholesterol 87, Sodium 248.2, Carbohydrate 51.4, Fiber 1.1, Sugar 26.1, Protein 4.7
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
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