Caramel Chocolate Pie Supreme Recipes

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.

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.

Steps:

• PAT-IN-PAN PIE CRUST:.
• Heat oven to 400°F Mix all ingredients until dough forms. Press firmly and evenly against bottom and side of pie plate, 9 x 1 1/4 inches. Bake 12 to 15 minutes or until light brown. Cool completely.
• PIE:.
• Heat caramels, butter and 2 tablespoons water in 2-quart saucepan over medium heat, stirring frequently, until caramels are melted. Pour into pie crust. Sprinkle with pecans. Refrigerate about 1 hour or until chilled.
• Beat cream cheese and 1/3 cup powdered sugar with spoon until smooth. Spread over caramel layer; refrigerate.
• Heat chocolate and 3 tablespoons hot water in 1-quart saucepan over low heat, stirring constantly, until chocolate is melted. Cool to room temperature. Stir in vanilla.
• Beat whipping cream and 2 tablespoons powdered sugar in chilled medium bowl with electric mixer on high speed until stiff; reserve 1 1/2 cups. Fold chocolate mixture into remaining whipped cream. Spread over cream cheese mixture.
• Garnish with reserved whipped cream and chocolate curls. Cover and refrigerate at least 1 hour until firm but no longer than 48 hours. Store covered in refrigerator.
• Makes 12 servings.