EASY SALTED CARAMEL AND CHOCOLATE PIE
If you can unwrap a ready-to-use pie crust and caramels, you've got what it takes to make this Easy Salted Caramel and Chocolate Pie.
Provided by My Food and Family
Categories Dairy
Time 1h10m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375ºF.
- Prepare crust in 9-inch pie plate as directed on package for one-crust filled pie.
- Microwave caramels and 2 Tbsp. half-and-half in microwaveable bowl on HIGH 2 min. or until caramels are completely melted and sauce is well blended, stirring after each minute.
- Pour caramel sauce into food processor container. Add cream cheese; process using pulsing action until blended. Add 1 cup of the remaining half-and-half, flour, eggs and vanilla; pulse until blended. Pour into crust.
- Bake 45 to 50 min. or until center of filling is almost set.
- Microwave chocolate and remaining half-and-half in microwaveable bowl 2-1/2 min. or until chocolate is almost melted; stir until chocolate is completely melted and mixture is well blended. Pour over pie; spread to completely cover pie. Sprinkle with salt. Cool completely.
Nutrition Facts : Calories 450, Fat 35 g, SaturatedFat 18 g, TransFat 0.5 g, Cholesterol 140 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
SALTED CARAMEL PIE
This super easy caramel lovers' (non-chocolate) dream pie is from Simplethings Sandwich & Pie Shop in Los Angeles. The filling is sweetened condensed milk sprinkled lightly with sea salt and baked until thick and gooey, then chilled in a simple graham cracker crust. Chill time not included. To Make Ahead: The recipe can be prepared through Step 2 up to 5 days ahead. Refrigerate the crust and filling separately.
Provided by gailanng
Categories Pie
Time 3h
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees.
- In a food processor, pulse the graham cracker crumbs with the melted butter and light brown sugar until the crumbs are moistened. Press the crumbs evenly into a 9-inch glass or metal pie plate. Bake for about 10 minutes, just until lightly browned. Let cool. Increase the oven temperature to 425 degrees.
- Scrape the condensed milk into a 9-by-13-inch glass baking dish and sprinkle with a scant 1/2 teaspoon of fleur de sel. Cover the dish with foil and place it in a roasting pan. Add enough hot water to the pan to reach one-third of the way up the side of the baking dish. Bake, lifting the foil to stir 2 or 3 times, until the condensed milk is golden and thickened, about 2 hours; add more water to the roasting pan as necessary (watch water level carefully). The consistency of the caramel should be like dulce de leche. Don't worry if it is lumpy; it will smooth out as it chills. (You may have many lumps, but it will work out.)
- Scrape the caramel filling into the pie crust, smoothing the top. Spray a sheet of plastic wrap with vegetable oil spray and cover the pie. Refrigerate until the filling is chilled and set, at least 4 hours.
- In a bowl, using an electric mixer, beat the cream with the confectioners' sugar until very firm peaks form. Remove the plastic. Mound the whipped cream on top of the pie and sprinkle with fleur de sel. Cut into wedges and serve.
Nutrition Facts : Calories 664.1, Fat 37.7, SaturatedFat 23, Cholesterol 130.5, Sodium 214, Carbohydrate 74.5, Fiber 0.4, Sugar 66.8, Protein 10
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.
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