CHOCOLATE CARAMEL HAZELNUT PIE
I love chocolate, caramel and hazelnuts, so I came up with a recipe that has all three. If you don't have a food processor, place crust ingredients in a zip-top freezer bag and smash with a rolling pin. -Debbie Anderson, Mount Angel, Oregon
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Place pretzel pieces and cookies in a food processor; pulse until fine crumbs form. Add sugar and melted butter; pulse just until blended. Press onto bottom and sides of a 9-in. pie plate. Drizzle with 3 tablespoons caramel topping. Freeze while preparing filling., For filling, beat cream cheese and Nutella until smooth. Gradually beat in marshmallow creme. Gently fold in whipped topping and marshmallows. Spoon into crust., Refrigerate until set, 3-4 hours. Top with chopped candy and remaining caramel topping before serving.
Nutrition Facts : Calories 663 calories, Fat 35g fat (19g saturated fat), Cholesterol 60mg cholesterol, Sodium 327mg sodium, Carbohydrate 74g carbohydrate (57g sugars, Fiber 1g fiber), Protein 6g protein.
SALTED DARK CHOCOLATE TART
When I was little, my grandpa always had a bag of caramels in his truck and a few in his pocket. Whether we were camping or going to a movie, I enjoyed sharing caramels with him. Now I try to put caramel in as many of my desserts as possible, including this sweet and salty tart. -Leah Tackitt, Austin, Texas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine cookie crumbs and butter; press onto the bottom and up the sides of a greased 9-in. fluted tart pan with removable bottom. Cover and refrigerate for 30 minutes., For caramel, in a small saucepan over medium heat, combine sugar and water. Cook, shaking pan occasionally, until sugar is melted and mixture is almost clear (do not boil). , Increase heat to medium high; bring to a boil, without stirring. Cover and boil for 2 minutes while tightly holding lid of pan down. Uncover; shake pan. Cook 1-2 minutes longer or until mixture is amber, shaking pan several times., Remove from the heat; stir in cream (mixture will bubble) until smooth. Stir in butter (mixture will bubble) and salt until blended. Pour into crust; refrigerate for 15 minutes., Place chocolate in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in vanilla. Let stand for 20 minutes. , Pour chocolate mixture over caramel. Sprinkle with sea salt. Refrigerate for at least 3 hours. Remove from the refrigerator about 45 minutes before serving.
Nutrition Facts : Calories 552 calories, Fat 37g fat (21g saturated fat), Cholesterol 46mg cholesterol, Sodium 200mg sodium, Carbohydrate 56g carbohydrate (43g sugars, Fiber 1g fiber), Protein 5g protein.
CHOCOLATE CHIP CARAMEL PIE
Who doesn't love the caramel-y filling of pecan pie? We've taken that gooey filling and added dark chocolate chips for a dessert that's easy enough for everyday but tastes like a special occasion. Top with brown sugar-sweetened whipped cream, and you have one decadent dessert!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 375°F.
- Place softened pie crust in ungreased 9-inch pie plate. Fold and roll pastry under, even with plate; flute as desired.
- In large bowl, beat eggs, 3/4 cup brown sugar, the corn syrup, melted butter and 1 teaspoon vanilla with whisk until well blended. Sprinkle 3/4 cup of the chips in bottom of crust-lined pie plate. Pour egg mixture over chips in pie plate.
- Bake 40 to 45 minutes or until set; cover edges with foil if crust is getting too dark. Immediately sprinkle remaining 1/4 cup chips over top of pie. Cool 30 minutes on cooling rack. Refrigerate about 2 hours or until cooled.
- When ready to serve, in chilled medium bowl, beat whipping cream with electric mixer on medium-high speed until slightly thickened. Reduce speed; beat in 2 tablespoons brown sugar and 1/2 teaspoon vanilla. Increase speed; beat mixture until stiff peaks from. Cut pie into slices, and serve topped with whipped cream. Store covered in refrigerator.
Nutrition Facts : Calories 600, Carbohydrate 74 g, Cholesterol 130 mg, Fat 6 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 43 g, TransFat 1/2 g
CARAMEL-WALNUT PIE
No need to be concerned about any traces of bitterness in the walnuts, especially because of the caramel filling.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 1 nine-inch pie
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. On a lightly floured surface, roll out dough to a 13-inch round, about 1/8 inch thick. Brush off excess flour; fit dough into a 9-inch pie plate. Trim to a 1/2-inch overhang. Tuck dough under, forming a rim; crimp as desired. Chill 30 minutes.
- In a small bowl, whisk 1 egg and cream; set aside. Prick dough all over with a fork. Line with parchment; fill with pie weights or dried beans. Bake until edges begin to turn golden, about 10 minutes. Remove parchment and weights. Brush shell with egg wash, leaving rim uncoated. Continue baking until center is golden, 5 minutes more. Let cool on a wire rack.
- Reduce oven heat to 350 degrees. Meanwhile, bring sugar and 1/2 cup water to a boil in a medium saucepan, stirring until sugar dissolves. Then without stirring, cook until caramel is light amber, about 7 minutes, washing down sides of pan with a wet pastry brush to prevent crystals from forming. Remove from heat; stir in creme fraiche (it will spatter). Let cool 5 to 10 minutes. If it starts to harden, place briefly over low heat, stirring constantly.
- In a small bowl, whisk remaining 3 eggs; slowly whisk in 1 cup caramel. Whisk mixture back into remaining caramel in saucepan. Stir in nuts.
- Pour filling into pie shell; bake until slightly puffy and set, about 30 to 40 minutes. Let cool on a wire rack.
CHOCOLATE, CARAMEL, AND WALNUT TART
Categories Food Processor Chocolate Nut Dessert Bake Walnut Fall Winter Chill Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 16
Steps:
- For crust:
- Blend flour and salt in processor 5 seconds. Add butter to processor. Using on/off turns, blend until coarse meal forms. Add 4 tablespoons ice water. Blend until dough just begins to come together, adding more ice water by teaspoonfuls if dry. Gather dough; flatten into disk. Wrap; chill at least 1 hour.
- Roll out dough on lightly floured surface to 14-inch round. Transfer dough to 11-inch-diameter tart pan with removable bottom. Cut off all but 1/2 inch of overhang. Fold overhang in and press, forming double-thick sides. Pierce crust all over with fork; chill 30 minutes.
- Preheat oven to 400°F. Line crust with foil; fill with dried beans or pie weights. Bake 20 minutes. Remove foil and beans. Bake until golden, pressing with back of fork if crust bubbles, about 20 minutes longer. Cool completely.
- For filling:
- Stir 1 cup sugar and 1/4 cup water in heavy large saucepan over low heat until sugar dissolves. Increase heat. Bring to boil, brushing down sides of pan with wet pastry brush. Boil without stirring until deep amber color, swirling pan occasionally, about 8 minutes. Remove from heat; add cream (mixture will bubble up). Return pan to low heat; whisk caramel until smooth. Add butter, honey, and vanilla. Whisk until sauce thickens slightly, about 3 minutes. Remove from heat. Add all chocolate; whisk until smooth. Stir in nuts. Spread filling in crust. Chill tart until firm, at least 3 hours or overnight. Serve with ice cream.
DARK CHOCOLATE-CARAMEL MACCHIATO PIE
One of my first entries in the National Pie Championship was this impressive pie with coffee flavor and cool chocolate curls on top. -Amy Mills, Sebring, Florida
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Pulse biscotti in a food processor until fine crumbs form (about 1-1/4 cups). Add butter; pulse until blended. Press onto bottom and up sides of a greased 9-in. pie plate. Bake until lightly browned, 8-10 minutes. Cool on a wire rack., Beat 4 ounces cream cheese until creamy. Gradually beat in melted dark chocolate and coffee until blended. Fold in 3/4 cup whipped topping. Spread in crust. Freeze until set, about 30 minutes., Beat remaining cream cheese until creamy. Gradually beat in melted milk chocolate until blended. Fold in 3/4 cup whipped topping. Spread over first layer. Freeze until set, about 30 minutes., Place remaining whipped topping in a large bowl; fold in 1/4 cup caramel syrup. Spread over pie; top with shaved chocolate. Refrigerate until serving. If desired, drizzle with additional caramel syrup before serving.
Nutrition Facts : Calories 413 calories, Fat 27g fat (18g saturated fat), Cholesterol 55mg cholesterol, Sodium 186mg sodium, Carbohydrate 39g carbohydrate (30g sugars, Fiber 1g fiber), Protein 5g protein.
CHOCOLATE-WALNUT PIE
Round out your Derby party spread with this traditional Southern chocolate-walnut pie.
Provided by By Annalise Sandberg
Categories Dessert
Time 2h
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Press pie crust in 8- or 9-inch pie plate; crimp edges as desired. Place in refrigerator.
- In large bowl, mix flour, brown sugar and salt. Add eggs, melted butter and vanilla; mix until combined. Stir in walnuts and chocolate chips. Spread evenly in pie crust.
- Bake 45 to 50 minutes or until pie is golden. Cool completely before serving, 1 to 2 hours. Top each serving with whipped cream.
Nutrition Facts : Calories 560, Carbohydrate 61 g, Cholesterol 75 mg, Fat 6, Fiber 2 g, Protein 6 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 39 g, TransFat 0 g
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