Sunday, April 26, 2015

Chocolate Caramel Pecan Pie

Made this for Sharrie's birthday and it was a hit and SO delicious. But you need a seriously deep dish pie plate or get rid of some of the chocolate layer {which is amazingly delicious}.
Chocolate Caramel Pecan Pie
Photo Credit to Mel's Kitchen Cafe
Chocolate Caramel Pecan Pie
Pie Crust:
Single pie crust to fit 9.5- or 10-inch pan
Chocolate Layer:
1 cup semisweet or bittersweet chocolate chips
1/4 cup heavy whipping cream
1 (8-ounce) package cream cheese, softened
1/4 cup granulated sugar
1 large egg
Caramel Pecan Layer:
1 1/2 cups coarsely chopped pecans
28 caramels, unwrapped (or about 1 1/2 cups homemade caramel)
1/4 cup heavy whipping cream
1/4 cup (4 tablespoons) butter
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
3/4 cup granulated sugar

Preheat the oven to 400 degrees F. Roll out the pie crust and gently place it in a 10-inch tart or pie plate (see note above). Trim and flute the edges (see tutorial here). Refrigerate or freeze the crust until very cold. Line the crust with foil and weigh down with pie weights or dry beans. Bake for 15 minutes. Carefully remove the foil and weights and bake for another 10 minutes or so until the crust edges are lightly golden and the bottom is no longer doughy. Remove from the oven and let cool completely.
Reduce the oven to 350 degrees F.
For the chocolate layer, in a medium microwave-safe bowl, melt the chocolate chips and cream for one minute. Stir until melted and combined (microwave for short spurts if more time is needed).
In a large bowl (or in a blender), beat the cream cheese and sugar until smooth and combined. Add the egg and mix until just blended. Scrape in the chocolate mixture and mix until smooth.
Spread the chocolate mixture evenly in the cooled crust.
For the caramel pecan layer, lightly toast the pecans in an even layer on a baking sheet in the preheated oven for just a few minutes until fragrant (watch closely so they don't burn).
In a medium bowl, combine the caramels, cream and butter. Microwave at 1-minute intervals, stirring every 30 seconds or so, until melted and smooth. Watch carefully so the caramels don't overcook (this can happen more easily with store-bought caramels). Let the mixture cool slightly.
In a small bowl, whisk together the eggs, vanilla, salt and sugar. Quickly whisk this mixture into the caramel mixture. Stir in the pecans.
Pour the caramel mixture over the chocolate layer. Place the pie plate on a foil-lined baking sheet (just in case of any spillovers or splatters) and bake for 45-50 minutes until the center is almost set (it's ok if it jiggles slightly). Cover the edges of the pie crust part way through baking if it is becoming overly browned.
Let the pie cool for a couple of hours. Serve with a dollop of lightly sweetened whipped cream, if desired. This pie actuality tastes better the second day, in my opinion, so consider making it ahead. It's also delightful slightly warmed (not hot, just a bit warm so the caramel layer softens).

Recipe Source: Mel's Kitchen Cafe

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