CHOCOLATE-CARAMEL CREAM PIE
A pastry shell holds chocolate custard, caramel whipped cream, and a topping of caramel in this mouthwatering cream pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 11
Steps:
- On a lightly floured work surface, roll pate brisee to 1/8-inch thickness. Fit into a 9-inch pie dish. Trim edges, leaving a 1-inch overhang. Tuck overhang under dough so edges are flush with rim, and crimp edges. Lightly prick bottom of dough with a fork. Refrigerate for 30 minutes.
- Preheat oven to 375 degrees. Line dough with parchment paper, and fill with pie weights or dried beans. Bake until edges begin to look dry, 15 to 20 minutes. Carefully remove weights and parchment. Bake until crust is darker around edges and bottom looks dry, 15 to 20 minutes more. Let cool completely on a wire rack.
- Whisk together sugar, cornstarch, and salt in a small bowl. Heat milk and chocolate in a medium saucepan over medium-high heat, stirring occasionally, until chocolate melts. Add sugar mixture and whisk to combine.
- Whisk yolks in a medium bowl until combined. Pour in 1 cup milk mixture in a slow, steady stream, whisking until completely incorporated. Return mixture to saucepan. Cook over medium heat, stirring constantly, until it just begins to bubble, 1 to 2 minutes.
- Remove from heat, and stir in vanilla. Pour custard into crust. Press plastic wrap directly on surface of custard. Refrigerate until custard filling is chilled and firm, at least 4 hours (or overnight).
- Spread caramel whipped cream over filling. Serve immediately or refrigerate within 2 hours. Just before serving, sprinkle caramel crunch over top.
CARAMEL WHIPPED CREAM FOR CHOCOLATE-CARAMEL CREAM PIE
Use this recipe to make our Chocolate-Caramel Cream Pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 cups
Number Of Ingredients 4
Steps:
- Prepare an ice-water bath. Heat sugar, water, and a pinch of salt in a small saucepan over medium-high heat, stirring until sugar dissolves.
- Cook, without stirring, until mixture is amber. (Do not let caramel burn.) Carefully pour in 1/2 cup cream in a slow, steady stream down the side of the saucepan, whisking constantly, until smooth (caramel will bubble).
- Remove from heat, and place saucepan in ice-water bath. Let caramel mixture cool, stirring occasionally, until cold, about 20 minutes.
- Whisk remaining 3/4 cup cream in a large bowl until soft peaks form. Gently fold caramel mixture into whipped cream, and whisk until stiff peaks form. Use immediately.
CHOCOLATE-CARAMEL SUPREME PIE
At a church fund-raiser, I purchased a pie-a-month package furnished by a local family. From among all the varieties they made, this one was the best, with its chocolate crust, creamy caramel filling and fluffy topping.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 553 calories, Fat 31g fat (17g saturated fat), Cholesterol 30mg cholesterol, Sodium 282mg sodium, Carbohydrate 66g carbohydrate (48g sugars, Fiber 2g fiber), Protein 6g protein.
TOASTED COCONUT, PECAN, AND CARAMEL PIE
Very rich tasting pie that is easy to prepare. Everyone loves this pie.
Provided by Patrice
Categories Desserts Pies Pecan Pie Recipes
Time 1h40m
Yield 16
Number Of Ingredients 8
Steps:
- In a medium skillet, melt butter or margarine over medium heat. Add coconut and pecans. Toss well, and saute until coconut is lightly browned. Set aside to cool.
- In a large mixing bowl, beat cream cheese until fluffy. Add condensed milk and mix until smooth. Fold in whipped topping. Spread 1/4 of cream cheese mixture into each pastry shell. Sprinkle 1/4 of coconut mixture over each pie. Drizzle 1/2 of caramel topping over each coconut layer. Follow with remaining cream cheese mixture, then remaining coconut mixture.
- Pies may be served chilled or frozen.
Nutrition Facts : Calories 479.2 calories, Carbohydrate 50.9 g, Cholesterol 31.6 mg, Fat 29.4 g, Fiber 2.3 g, Protein 5.8 g, SaturatedFat 16.7 g, Sodium 333.7 mg, Sugar 23.6 g
EASY CARAMEL WHIPPED CREAM
Provided by Martha Stewart
Yield Makes 4 cups
Number Of Ingredients 4
Steps:
- Prepare an ice-water bath. Heat sugar, water, and a pinch of salt in a medium saucepan over medium-high heat, stirring until sugar dissolves.
- Cook, without stirring, until mixture is amber. (Do not let caramel burn.) Carefully pour in 1 cup cream in a slow, steady stream down the side of the saucepan, whisking constantly, until smooth (caramel will bubble).
- Remove from heat, and place saucepan in ice-water bath. Let caramel mixture cool, stirring occasionally, until cold, about 20 minutes.
- Whisk remaining 1 1/2 cups cream in a large bowl until soft peaks form. Gently fold caramel mixture into whipped cream, and whisk until stiff peaks form. Use immediately.
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