ULTIMATE CHOCOLATE CARAMEL PECAN PIE
For the ultimate dessert, serve this decadent chilled pie of caramel, pecans and chocolate layered in a pecan crust. It's perfect for any event.
Provided by My Food and Family
Categories Recipes
Time 3h15m
Yield 10 servings
Number Of Ingredients 8
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.
Nutrition Facts : Calories 590, Fat 45 g, SaturatedFat 14 g, TransFat 0.5 g, Cholesterol 35 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 6 g
CARAMEL PECAN PIE
Buttery, nutty, and a touch of caramel, this is a very yummy pie! Full of flavor! Serve hot or cold, with a good size dollop of whipped topping or vanilla ice cream.
Provided by CORWYNN DARKHOLME
Categories Desserts Pies Pecan Pie Recipes
Time 1h20m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 535.5 calories, Carbohydrate 66.4 g, Cholesterol 88.8 mg, Fat 28.6 g, Fiber 2.1 g, Protein 7.4 g, SaturatedFat 8.1 g, Sodium 371.2 mg, Sugar 49.6 g
CHOCOLATE PECAN CARAMEL PIE
I recently found this in a magazine and it is wonderful. Very rich and almost sinful. Definitely a holiday dessert. I hope you like it. Cook time does not include refrigerating.
Provided by Bekah
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350F.
- Put 2 cups of the pecans into a food processor or blender and process until finely ground.
- Mix pecans with granulated sugar and melted butter and press into a 9-inch pie pan.
- Bake 12 minutes or until lightly browned (if this puffs up during cooking, just lightly pressed down with a spoon).
- Microwave caramels and 1/3 of the whipping cream on high 3 minutes or until the caramels are melted, stirring often.
- Pour into crust.
- Lightly chop the remaining pecans and sprinkle over the caramel mixture.
- Put the rest of the whipping cream, chocolates, powdered sugar and vanilla in a sauce pan.
- Cook over low heat stirring often until the chocolate is melted.
- Pour the chocolate mixture over the pie and spread to cover.
- Refrigerate at least 2 hours.
- Enjoy!
CARAMEL NUT TART
Categories Milk/Cream Chocolate Nut Dessert Bake Vegetarian Kid-Friendly Pecan Walnut Fall Honey Gourmet Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Serves 8 to 10
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F.
- Between 2 sheets of wax paper roll out dough into a 14-inch round (about 1/8 inch thick). Transfer dough to a baking sheet and chill 10 minutes. Lift top sheet of wax paper from dough and gently replace on top (this will facilitate removal of paper later). Flip dough over, discarding wax paper now on top, and carefully invert dough into an 11-inch tart pan with a removable fluted rim. Lightly press dough up side of rim, using pieces from overhang to patch any holes. Chill shell 30 minutes, or until firm.
- Line shell with foil, folding over edge to cover pastry entirely, and fill with pie weights or raw rice. Bake shell on a baking sheet in middle of oven 35 minutes and carefully remove foil and weights or rice. If bottom of crust still has patches of translucent undercooked dough, return shell to oven without foil and weights or rice and bake until pastry is completely cooked and golden, 3 to 5 minutes more. Cool shell in pan on a rack.
- Reduce temperature to 350°F.
- Coarsely chop nuts. In a 3-quart heavy saucepan melt butter with brown sugar and honey, stirring, and simmer 1 minute. Stir in nuts and cream. Simmer mixture 1 minute and pour into shell. Bake tart on baking sheet in middle of oven 30 minutes, or until filling is a few shades darker. Cool tart in pan on rack.
- Chop chocolate and in a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth. Cool chocolate slightly and transfer to a pastry bag fitted with a #3 plain tip (slightly smaller than 1/8 inch). (Alternatively, transfer chocolate to a small heavy-duty sealable plastic bag. Squeeze chocolate into one corner of bag and with scissors cut a tiny slice off corner to form a small hole.) Pipe thin lines of chocolate over tart in a back and forth motion to form stripes. Tart may be made 2 days ahead and chilled, covered.
- Serve caramel tart chilled or at room temperature with ice cream and tuiles.
CHOCOLATE CARAMEL PECAN PIE
Make and share this Chocolate Caramel Pecan Pie recipe from Food.com.
Provided by mariposa13
Categories Pie
Time 2h15m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Place caramels in medium microwavable bowl.
- Add milk. Microwave on high 2-1/2 to 3 minutes or until caramels are completely melted, stirring after each minute.
- Stir in pecans. Pour into crust.
- Microwave chocolate in medium microwavable bowl on high 1-1/2 to 2 minutes or until chocolate is completely melted, stirring after each minute.
- Add 2 cups of the cool whip, stir with whisk until well blended.
- Spread evenly over caramel layer in the crust.
- Refrigerate at least 2 hours.
- Let stand at room temp 10-15 min before serving.
- Top with remaining cool whip.
Nutrition Facts : Calories 491.8, Fat 30.1, SaturatedFat 13.2, Cholesterol 2.2, Sodium 168.8, Carbohydrate 58.7, Fiber 3.3, Sugar 47.2, Protein 4.7
CHOCOLATE CARAMEL PECAN PIE
Make and share this Chocolate Caramel Pecan Pie recipe from Food.com.
Provided by staceyelee
Categories Pie
Time 50m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- The pie crust is the pre made oreo crust. Caramels are a bag of Kraft caramels unwrapped. I use real butter and real vanilla.
- Toast pecans to bring out the flavor. Watch carefully, not to burn. In oven at 350 or on stove in a cast iron skillet.
- Melt caramels, 1/4 c butter and 1/4 c water- low heat- stir often.
- Mix eggs, beaten well w/ sugar, salt and vanilla.
- Remove caramel from heat and add in nuts then sugar mixture. Stir well and pour into crust. This will totally fill crust. Have crust on a cookie sheet.
- I bake at 300 for about 30-35 minutes. Will be a little jiggly- sets up more when cool.
Nutrition Facts : Calories 703.9, Fat 38.3, SaturatedFat 10.8, Cholesterol 130.3, Sodium 471.1, Carbohydrate 85.7, Fiber 2.4, Sugar 66.9, Protein 9
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
More about "chocolate caramel pecan pie recipes"
SALTED CARAMEL-CHOCOLATE PECAN PIE RECIPE | MYRECIPES
From myrecipes.com
5/5 (64)Total Time 1 hr 20 mins
- Prepare Filling: Preheat oven to 350°. Stir together first 6 ingredients in a large bowl. Add eggs, stirring until well blended. Fold in chopped pecans. Pour mixture into pie shell.
- Bake at 350° for 35 minutes. (Filling will be loose but will set as it cools.) Remove from oven to a wire rack.
- Prepare Topping: Bring 3/4 cup sugar, 1 Tbsp. lemon juice, and 1/4 cup water to a boil in a medium saucepan over high heat. (Do not stir.) Boil, swirling occasionally after sugar begins to change color, 8 minutes or until dark amber. (Do not walk away from the pan, as the sugar could burn quickly once it begins to change color.) Remove from heat; add cream and 4 Tbsp. butter. Stir constantly until bubbling stops and butter is incorporated (about 1 minute). Stir in table salt.
CHOCOLATE-CARAMEL PECAN PIE RECIPE | MYRECIPES
From myrecipes.com
5/5 (9)Total Time 4 hrs 25 minsServings 6-8
- Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted, stirring halfway through. Cool completely on a wire rack (about 30 minutes). Increase oven temperature to 425°.
- Unroll piecrusts; stack on a lightly floured surface. Roll stacked piecrusts into a 12-inch circle. Fit piecrust into a 10-inch deep-dish tart pan with removable bottom; press into fluted edges. Trim off excess crust along edges. Line piecrust with aluminum foil or parchment paper, and fill with pie weights or dried beans. Place pan on a foil-lined baking sheet.
- Bake at 425° for 12 minutes. Remove weights and foil, and bake 4 more minutes. Cool completely on baking sheet on a wire rack (about 15 minutes). Reduce oven temperature to 350°.
- Microwave chocolate morsels and 1/4 cup cream in a microwave-safe bowl at HIGH 1 minute or until melted and smooth, stirring at 30-second intervals.
SALTED CARAMEL PECAN CHOCOLATE PIE - CRAZY FOR CRUST
From crazyforcrust.com
CHOCOLATE CARAMEL PECAN PIE RECIPE | CDKITCHEN.COM
From cdkitchen.com
CHOCOLATE CARAMEL PECAN PIE | RECIPES - HERSHEYLAND
From hersheyland.com
Servings 1Total Time 4 hrs 20 minsCategory Tags
- Combine eggs, corn syrup, sugar, butter and vanilla in large bowl; beat until well blended. Stir in caramels and chopped pecans; pour into pastry shell.
- Bake 60 to 65 minutes or until knife inserted halfway between center and edge of pie comes out clean. Cool completely on wire rack. Cover; refrigerate until serving time. Serve garnished with whipped cream, caramels and pecan halves, if desired.
CHOCOLATE CARAMEL PECAN PIE | MEL'S KITCHEN CAFE
CHOCOLATE CARAMEL PECAN PIE - EAGLE BRAND
From eaglebrand.ca
CHOCOLATE AND PECAN CANDY BAR TART RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
CHOCOLATE BOURBON PECAN PIE - MARIE SABA
From mariesaba.com
THE BEST PECAN PIE - GARNISH & GLAZE
From garnishandglaze.com
CHOCOLATE-CARAMEL PECAN PIE - SHERRY BABY RECIPES
From sherrybabyrecipes.com
ULTIMATE CARAMEL CHOCOLATE PECAN PIE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
CHOCOLATE CARAMEL PECAN PIE RECIPE - RECIPES.NET
From recipes.net
ULTIMATE CHOCOLATE CARAMEL PECAN PIE RECIPES - EASY RECIPES
From recipegoulash.cc
CHOCOLATE PEANUT BUTTER PIE RECIPE - NYT COOKING
From cooking.nytimes.com
CARAMEL TURTLE BROWNIE PIE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
CHOCOLATE CHERRY PIE - SPACESHIPS AND LASER BEAMS
From spaceshipsandlaserbeams.com
CHOCOLATE CARAMEL PECAN PIE BITES - ERIN LIVES WHOLE
From erinliveswhole.com
CHOCOLATE PECAN PIE RECIPE - LEMON BLOSSOMS
From lemonblossoms.com
CHOCOLATE PECAN PIE CAKE WITH SALTED CARAMEL - SUGAR & SPARROW
From sugarandsparrow.com
EASY PECAN PIE CHEESECAKE RECIPE – COOKIN' WITH MIMA
From cookinwithmima.com
CARAMEL-CHOCOLATE-PECAN PIE RECIPE | EPICURIOUS
From epicurious.com
#time-to-make #course #main-ingredient #preparation #occasion #low-protein #pies-and-tarts #desserts #fruit #holiday-event #pies #nuts #dietary #thanksgiving #low-sodium #low-calorie #low-in-something #taste-mood #sweet #4-hours-or-less
You'll also love