Caramel Pecan Silk Chocolate Mousse Pie Recipes

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.

Steps:

• Place pecans in crust. In a heavy saucepan over medium heat, cook and stir caramels and evaporated milk until caramels are melted and mixture is smooth. Cool for 10 minutes, stirring several times. Pour over pecans; refrigerate., In a heavy saucepan, combine the milk, marshmallows, chocolate chips and butter; cook and stir over medium heat until marshmallows are melted and mixture is smooth. Remove from the heat; stir in vanilla. Cool to room temperature, stirring several times. Fold in whipped topping. Pour over caramel layer. Cover and refrigerate overnight. Garnish with additional whipped topping, pecans and chocolate curls if desired.

Steps:

• PREPARATION:.
• Preheat oven to 375ºF.
• In a medium bowl, combine pecans, brown sugar, and melted butter and mix well.
• Press into 9" pie pan.
• Bake for 8-9 minutes until just set.
• Cool on wire rack until completely cooled.
• In large bowl, combine cream cheese, cocoa powder, and 1 cup superfine sugar.
• Beat until smooth and fluffy.
• Then add melted chocolate chips and vanilla; beat until smooth.
• In medium bowl, combine heavy cream and 2 tablespoons superfine sugar until stiff peaks form.
• Beat a spoonful of this mixture into the chocolate mixture to lighten.
• Then fold remaining whipped cream into chocolate mixture to combine.
• Pour into cooled pie shell.
• Cover and chill until firm, about 4-6 hours. Serves 8.

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:

• Prepare pie crust as directed on package for one-crust filled pie using 9-inch pie plate. Heat oven to 350°. Beat granulated sugar, corn syrup, butter, salt and eggs in small bowl with electric mixer on medium speed 1 minute. Stir in pecans. Pour into pie crust in pie plate. Bake 35 to 45 minutes or until center of pie is puffed and golden brown. Cool 1 hour.
• While filled crust is cooling, place hot milk, 1/4 teaspoon vanilla and the chocolate chips in blender or food processor; cover and blend on medium speed about 1 minute or until smooth. Refrigerate about 1 hour 30 minutes or until mixture is slightly thickened but not set. Gently stir; pour over cooled filling in pie crust. Refrigerate about 1 hour or until firm.
• Beat whipping cream, powdered sugar and 1/4 teaspoon vanilla in chilled small bowl on high speed until stiff peaks form. Spoon or pipe over filling. Garnish with chocolate curls. Store in refrigerator.

Steps:

• Preheat oven to 350 degrees F (175 degrees C.) In a saucepan over low heat, combine caramels, butter and milk. Cook, stirring frequently, until smooth. Remove from heat and set aside.
• In a large bowl, combine sugar, eggs, vanilla and salt. Gradually mix in the melted caramel mixture. Stir in pecans. Pour filling into unbaked pie crust.
• Bake in the preheated oven for 45 to 50 minutes, or until pastry is golden brown. Allow to cool until filling is firm.

Steps:

• Heat oven to 350°F In small bowl, combine sugar, corn syrup,butter, salt and eggs; beat 1 minute at medium speed.
• Stir in pecans.
• Pour into pie crust.
• Bake 350°F for 40 to 55 minutes or until center of pie is puffed and golden brown.
• (I fold a 3" band of aluminum foil and place loosely around edge of crust, folding over top to keep edges from browning too quickly).
• Cool 1 hour.
• While pecan layer is cooling, combile all chocolate filling ingredients in a food processor or blender.
• Process for about 1 minute or until smooth.
• Refrigerate about 1 1/2 hours until mixture is slightly thickened, but not set.
• You want to be able to pour it.
• Stir gently and pour over cooled pecan layer.
• Refrigerate until firm, about 1 hour.
• In small bowl, beat topping ingredients until stiff peaks form.
• Spoon or pipe over filling (it looks especially pretty piped just around outer edge).
• Garnish with chocolate curls.
• Store in refrigerator.