CARAMEL PIE
Steps:
- In a large pot, place the can of sweetened condensed milk with the label taken off, in the pot and cover with water. Cook on high until water comes to a boil, then turn on medium/high for 4 hours, only adding water to keep the can covered.
- Carefully open can and pour into pie shell. Cool pie in refrigerator. When completely cooled, top with frozen whipped topping. Serve.
Nutrition Facts : Calories 336.4 calories, Carbohydrate 42.8 g, Cholesterol 13.3 mg, Fat 17.1 g, Fiber 0.3 g, Protein 4.4 g, SaturatedFat 10.6 g, Sodium 178.1 mg, Sugar 37.1 g
CARAMEL PECAN SILK CHOCOLATE MOUSSE PIE
Make and share this Caramel Pecan Silk Chocolate Mousse Pie recipe from Food.com.
Provided by Orangeruby
Categories Pie
Time 5h
Yield 8 serving(s)
Number Of Ingredients 25
Steps:
- Mousse:.
- Prepare mousse the day before.
- Sprinkle gelatin over cold water in small bowl and let stand 1 minute to soften.
- Add boiling water and stir until gelatin is completely dissolved and mixture is clear.
- Cool for two minutes.
- In medium size mixing bowl, stir together sugar and cocoa.
- Add whipping cream and vanilla.
- With hand mixer, beat (medium speed) until stiff.
- Pour in gelatin mixture and beat until well blended.
- Cover and refrigerate.
- Makes about 1 cup.
- Thick Caramel Sauce:.
- Heat water, sugar, corn syrup and lemon juice on high heat in a heavy-bottomed 2 or 3 quart saucepan.
- When sugar starts to melt, stir constantly with a whisk.
- As soon as all of the sugar crystals have melted (the liquid will be dark amber in color), add the butter to the pan (the mixture will foam up considerably).
- Continue to whisk briskly until the butter has melted, then remove from heat.
- Add the cream to the pan (the mixture will foam up considerably), and then the salt and continue to whisk until sauce is smooth.
- Let cool in the pan for a couple minutes, and then pour into a glass mason jar and let sit to cool to room temperature.
- Store in the refrigerator for up to 2 weeks.
- Crust:.
- Melt butter.
- Combine graham cracker crumbs, butter, sugar and nutmeg.
- Press into a 9 inch pie plate or 8 inch square cake pan.
- Chill in refrigerator 2 hours before filling.
- Filling:.
- Allow cream cheese to soften.
- Beat cream cheese, sour cream and lemon juice together and slowly beat in powdered sugar.
- Lightly toast pecans, stir into caramel and pour into bottom of crust.
- Gently spread cream cheese mix over the caramel.
- Gently spread mousse over cream cheese.
- Cover and refrigerate for 1 hour.
- Serve.
Nutrition Facts : Calories 771, Fat 47.6, SaturatedFat 26.7, Cholesterol 113.5, Sodium 727.3, Carbohydrate 83.6, Fiber 1.6, Sugar 54.2, Protein 7.1
CARAMEL PECAN FRENCH SILK PIE
This is just like my favorite pie from Baker's Square. This recipe came from BHG. Cooking time denotes "chill" time. :)
Provided by Cookiegirlandi
Categories Dessert
Time 5h40m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Prepare Baked Pastry Shell; set aside.
- In a heavy medium saucepan combine the 1 cup whipping cream, the chocolate pieces, butter, and sugar.
- Cook over low heat, stirring constantly, until chocolate is melted (about 10 minutes).
- Remove from heat.
- Gradually stir half of the hot mixture into beaten egg yolks.
- Return egg mixture to chocolate mixture in saucepan.
- Cook over medium-low heat, stirring constantly, until mixture is slightly thickened and begins to bubble (about 5 minutes).
- Remove from heat.
- (Mixture may appear to separate.) Stir in the 3 tablespoons creme de cacao or whipping cream.
- Place the saucepan in a bowl of ice water, stirring occasionally, until the mixture stiffens and becomes hard to stir (about 20 minutes).
- Transfer the chocolate mixture to a medium mixing bowl.
- Beat cooled chocolate mixture with an electric mixer on medium to high speed for 2 to 3 minutes or until light and fluffy.
- Spread caramel ice cream topping in bottom of Baked Pastry Shell.
- Sprinkle pecans evenly over caramel.
- Carefully spread filling into pie shell.
- Cover and refrigerate pie for 5 to 24 hours.
- To serve, top with whipped cream.
- If you like, garnish with chocolate curls.
Nutrition Facts : Calories 669.1, Fat 42.1, SaturatedFat 19.1, Cholesterol 115.1, Sodium 360.4, Carbohydrate 68.7, Fiber 3.2, Sugar 22.8, Protein 5.5
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CARAMEL PECAN SILK PIE - THE MOMMY MOUSE CLUBHOUSE
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4.5/5 (38)Total Time 2 hrs 10 minsCategory DessertsCalories 528 per serving
- Spray pie pans with nonstick spray. Poke the crust with a fork. Place pie weights or dried beans inside each pie crust. Bake at 350 for 10 minutes.
- Caramel Pecan Layer: Heat the butter in a saucepan over medium heat and slowly add sugar until incorporated. Remove the pan from heat and slowly whisk in caramel ice cream topping, then eggs, then vanilla and salt. Sprinkle one cup of chopped pecans over the bottom of each crust. Pour half of the caramel mixture over each pie. Bake at 375 for 30-40 minutes. Cool completely.
- Cream Cheese Layer: Beat the softened cream cheese in a stand mixer or with a hand mixer. Add powdered sugar and mix until combined. Whip the cream and sugar together. Fold the whipped cream in to the cream cheese mixture. Spread half of the mixture over each pie with a spatula and place in the freezer for 10-15 minutes to set.
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