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}.

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

Strawberry Cream Puff Cake

Oh man, the orange in this cake was so delicious. I loved it!

Photo Credit to Mel's Kitchen Cafe

Strawberry Cream Puff Cake
Cream Puff Base:
5 tablespoons butter
2/3 cup water
1 tablespoon sugar
2/3 cup flour
3 eggs
Cream Cheese Mixture:
4 ounces cream cheese, softened
1 teaspoon fresh orange zest
1/2 teaspoon vanilla
1 cup heavy whipping cream
2/3 cup powdered sugar
1-1.5 clam shell strawberries {mixed with sugar and let sit}

For the cream puff layer, preheat the oven to 375 degrees. Bring the butter, water and sugar to a boil in a medium saucepan. Add the flour all at once and stir quickly until the mixture pulls away from the sides of the pan. Remove the pan from the heat and stir the mixture until smooth. Let cool for 5 minutes. Add the eggs one at a time and beat until the mixture is shiny with a satiny sheen. Don’t overbeat. Lightly grease the bottom and sides of a 9-inch springform pan (or in a pinch, you could use a 9-inch circle cake pan). Using an offset spatula, spread the mixture on the bottom and one inch up the sides of the prepared pan. Bake for 25 minutes. Remove from the oven and prick pastry with a toothpick 10-12 times. Return to the oven and bake 5-10 minutes more until golden brown but not overbaked (you can insert a toothpick into the center and if it comes out with sticky dough, it still needs longer in the oven). Cool completely.
For the cream cheese mixture, beat the cream cheese until smooth. Gradually add the powdered sugar (if you want to ensure there are no lumps, sift the powdered sugar into the cream cheese) and beat with the cream cheese until mixture is smooth and light. Add the remaining ingredients and beat until stiff peaks form. Spread onto the cooled cream puff shell.
Top with strawberries, or you can use a 16-ounce bag of frozen strawberries that have been thawed. Mix the thawed strawberries and juice with 1-2 teaspoons sugar and bring to a simmer in a saucepan. Cook until slightly thickened. Cool completely and use as topping for the cake.

Recipe Source: Mel's Kitchen Cafe

Oreo-Crusted White Chocolate Mousse Torte

This is super rich {but it's white chocolate so it's amazing!} I made this with Bret and Laurel and even though it has quite a few calories...totally worth it.

Photo Credit to Mel's Kitchen Cafe

Oreo-Crusted White Chocolate Mousse Torte
For the crust and garnish:
Butter for preparing the pan
24 Oreo cookies, roughly broken in thirds
6 ounces semisweet chocolate, finely chopped
1/2 cup (4 ounces) heavy cream
For the filling:
10 ounces white chocolate, coarsely chopped
2 cups (16 ounces) heavy cream
1 teaspoon vanilla extract
2 teaspoons unflavored gelatin

Coat the interior of a 9-inch springform pan with butter. Place a circle of parchment in the bottom and butter it as well (I omitted this step and it didn’t stick).
Place the bowl of an electric mixer and wire whip attachment or the beaters in the freezer to chill.
To make the crust, place the broken cookies in the work bowl of a food processor fitted with the metal blade. Pulse until medium-size crumbs are formed. They won’t be uniform but don’t process long enough to make mush- just to grind the cookies into uneven crumbs. Leave the crumbs in the food processor. Place the semisweet chocolate in a medium metal bowl. Pour the 1/2 cup heavy cream into a small saucepan; set over medium heat and bring the cream to a very gentle simmer. Pour it over the chocolate and stir until the mixture is smooth. Add two-thirds of the cookie crumbs; reserve the remaining crumbs. Stir the crumbs to coat them with the chocolate. Spoon and scrape the mixture into the bottom of the prepared pan. Press the chocolate-coated crumbs evenly over the bottom all the way to the edge of the pan, but not up the sides. Set aside.
To prepare the filling, place the white chocolate and 2/3 cup of the heavy cream in a metal bowl placed over, but not touching, a pan of simmering water. Stir occasionally as the chocolate melts. When the mixture is smooth, remove it from over the water and set aside to cool.
In a chilled bowl using the chilled beaters, whip the remaining 1 1/3 cups of heavy cream and the vanilla until soft peaks form.
Pour 3 tablespoons of water into a small saucepan and sprinkle the gelatin over it. When the gelatin has softened, place the saucepan over very low heat and stir the mixture just until the gelatin has dissolved and liquefied. Immediately scrape the gelatin mixture into the white chocolate mixture, and fold gently until well combined. Fold the white chocolate-gelatin mixture into the whipped cream until the mixture is uniform. Scrape the filling into the prepared crust.
Refrigerate the torte until the gelatin has set, at least 4 hours or overnight (I refrigerated mine overnight). To serve, loosen the edges of the torte from the sides of the pan with a small knife. Remove the sides of the pan and run a wide metal spatula between the bottom of the torte and the parchment liner, then lift the torte onto a flat serving plate. Just before serving, sprinkle the torte with the reserved cookie crumbs.

Recipe Source: Mel's Kitchen Cafe

Decadent Chocolate Cheesecake

When this sucker says decadent, it means decadent! It was so so so scrumptious, but I could handle only a small piece. And I am no stranger to large portions of rich desserts {just ask mi papa}. But I would totally make it over and over. For a crowd. So I don't spend the next week slowly eating myself into a chocolate cheesecake coma {real thing...true story}.

Photo Credit to Mel's Kitchen Cafe

Decadent Chocolate Cheesecake

Crust:
9-ounce package of chocolate cookies (such as chocolate wafers, graham crackers or teddy grahams)
1 tablespoon sugar
6 tablespoons butter, melted
Filling:
10 ounces semisweet or bittersweet chocolate, chopped (use the best quality you can afford – I love the Ghirardelli Bittersweet Chips and I’m not ashamed to admit I buy them in bulk, often, at Sam’s Club)
4 (8-ounce) packages cream cheese, room temperature
1 1/4 cups plus 2 tablespoons sugar
1/4 cup unsweetened cocoa powder
4 large eggs
Topping:
3/4 cup whipping cream
6 ounces semisweet or bittersweet chocolate, chopped
1 tablespoon sugar
Chocolate curls for garnish (I use this method)

For crust: Preheat the oven to 350°F. Butter a 9-inch springform pan with 3-inch-high sides (or use a 10-inch springform pan with 2-inch sides). Process the chocolate cookies in a food processor (or the old-fashioned way with a bag and a rolling pin) until they are finely ground. Transfer them to a small bowl and mix in the sugar. Add the melted butter and mix until well combined. Press the crumbs evenly onto the bottom only of the prepared pan. Bake just until set, about 5 minutes. Cool while preparing filling. Keep the oven heated at 350 degrees.
For filling: Melt the 10 ounces of chocolate in the microwave or in a double boiler until melted and smooth. Cool the chocolate until lukewarm but ensure that it is still warm enough to be pourable. In a large bowl (or with a stand mixer), blend cream cheese, sugar, and cocoa powder until smooth. Blend in eggs one at a time. Mix in lukewarm chocolate. Pour the cheesecake filling over the crust; smooth the top. Bake until the center is just set and just appears dry, about 1 hour. Remove the cheesecake from the oven and cool on a wire rack for 10 minutes. Run knife around sides of cake to loosen. Let the cheesecake cool to room temperature. Cover lightly with plastic wrap and chill overnight.
For topping: One hour before serving (or up to 3 days ahead of time), stir cream, 6 ounces chocolate, and sugar in heavy medium saucepan over low heat until smooth. Cool slightly. Pour over the center of the cheesecake, spreading to within 1/2 inch of edge and filling any cracks. Chill until the topping is set, about 1 hour.
When ready to serve, release the springform pan sides. Transfer the cheesecake to a platter. Top with chocolate curls. It is preferable to let the cheesecake stand at room temperature for 1-2 hours before serving.

Recipe Source: Mel's Kitchen Cafe

Chocolate Mousse Cheesecake Pie

Awesomely delicious. Kind of time consuming, but worth it for something special.

Photo Credit to Mel's Kitchen Cafe

Chocolate Mousse Cheesecake Pie
Crust:
24 Oreos, or other chocolate sandwich-type cookie, crushed
5 tablespoons butter, melted
Cheesecake Filling:
8 ounces cream cheese, softened
1/2 cup granulated sugar
1 large egg
1 egg yolk
1 teaspoon vanilla
1 cup sour cream

Mousse:
1 cup heavy cream, divided
2 egg yolks
1/2 cup semisweet chocolate chips
1/4 cup powdered sugar (optional for sweetness)

Ganache:
1/2 cup semisweet chocolate chips
4 tablespoons butter
1/4 cup heavy cream
1/2 teaspoon vanilla
1 tablespoon powdered sugar

Preheat the oven to 325 degrees F.
For the crust, combine the crushed Oreo cookies and the melted butter. Press the mixture into the bottom and up the sides of a deep dish 9-inch pie plate. Refrigerate while you make the filling.

For the filling, with a handheld electric mixer or in the bowl of a stand mixer, blend together the softened cream cheese and granulated sugar until smooth. Add the egg, egg yolk, and vanilla and mix until combined. Blend in the sour cream. Spread the filling over the cookie crust and bake for 40-45 minutes, until the edges are set and the center is slightly firm (a little softness is ok but you don't want it to be really jiggly). Remove the pie from the oven and let it cool completely on a wire rack.

For the mousse, heat 1/2 cup cream in a small saucepan until just simmering. Place the egg yolks in a small bowl. Whisking vigorously, pour a couple tablespoons of the hot cream into the egg yolks and continue whisking until completely combined. Pour the tempered egg yolks into the saucepan with the remaining hot cream, whisking quickly the whole time, and return the saucepan to medium-low heat, cooking while stirring constantly, until the cream/egg mixture bubbles and thickens, 1-2 minutes. 

Remove from the heat and stir in the chocolate chips, whisking until the mixture is smooth and the chocolate is completely melted. If you used a darker chocolate and would like a bit more sweetness, whisk in up to 1/4 cup powdered sugar. Let the mixture cool to room temperature, whisking occasionally to avoid a skin forming across the top. When completely cool, beat the remaining 1/2 cup cream to stiff peaks and gently fold into the completely cooled chocolate mixture. Spread the mousse over the top of the cooled cheesecake pie and refrigerate.

While the pie chills, make the ganache by combining the butter and heavy cream in a saucepan over medium heat until the butter is melted and the mixture is simmering. Place the chocolate in a small bowl. Pour the hot cream mixture over the chocolate and stir until glossy and smooth. Stir in the vanilla and powdered sugar. Spread the ganache over the mousse and refrigerate the pie until ready to serve (at least an hour - the pie can be made up to a day in advance).

Recipe Source: Mel's Kitchen Cafe

Sour Cream Lime Pie

We had my cousin and her husband over for dinner and I tried this little baby. Oh man, I'm so glad I did. I'm so glad I had an awesome reason to make an awesome dessert.

Photo Credit to Mel's Kitchen Cafe

Sour Cream Lime Pie

Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons butter, melted

Filling:
1 cup granulated sugar
3 tablespoons cornstarch
1 cup heavy whipping cream
1/3 cup fresh lime juice (4-6 limes)
1 tablespoon finely grated lime peel
1/4 cup (1/2 stick) butter, cut into small pieces
1 cup sour cream, light or regular

Topping:
1 cup heavy whipping cream
1/4 cup powdered sugar
1 1/2 teaspoons vanilla
1/4 cup sour cream, light or regular
Fresh lime slices for garnish, optional

For the crust, preheat the oven to 350 degrees F. Combine all the ingredients until the crumbs are evenly moistened and press them into the bottom and up the sides of a 9-inch tart pan or pie plate. Bake the crust 10-12 minutes until lightly browned and fragrant (don't overbake or the crust will become crumbly). Cool completely on a wire rack while the filling is prepared.

For the filling, mix the sugar and cornstarch together in a medium saucepan. Gradually whisk in the cream, lime juice, and lime peel. Stir in the butter pieces. Bring the mixture to a boil over medium heat, whisking constantly. Reduce the heat to a simmer and whisk constantly until the mixture is thick and bubbly, about the consistency of pudding, 5-7 minutes. Remove the pan from the heat and cool the mixture to room temperature, stirring occasionally to avoid a skin forming over the top. If you need to speed things up, fill a bowl with ice and water and place the bottom of the pot in the ice water (taking care not to let water spill into the pot) and stir until cooled. Fold the sour cream into the cooled lime mixture. Spread evenly in the cooled crust.

For the topping, whip the cream, sugar and vanilla together until soft peaks form. Gently fold in the 1/4 cup sour cream. Spread over filling. Chill the tart/pie for at least 4 hours before serving and up to 24 hours. Serve with fresh lime slices, twisted, if desired.

Recipe Source: Mel's Kitchen Cafe

Caramel Apple Cheesecake Pie

Um, did someone say heaven in a pie? Because...that's what I heard. And ate. And tasted. I thought this would be a cheesecake with some apples, right. Oh no, It's delicious apple pie with some cheesecake. Now don't get me wrong, either would be great, but this was unexpected. So somehow, this made it better. I know that doesn't make sense. But some of the greatest things in this world are unexpected. So get ready to make and eat one of the greatest things in the world.

(Lots of work...totally worth it)

Photo Credit to browneyedbaker.com

Caramel Apple Cheesecake Pie
1½ cups graham cracker crumbs
3 tbsp. granulated sugar
½ tsp. ground cinnamon
5 1/3 tbsp. unsalted butter, melted

½-¾ cup caramel sauce
1 cup chopped pecans
5 tbsp. unsalted butter
½ cup light brown sugar, tightly packed
¼ tsp. salt
1 tsp. ground cinnamon
5-6 Granny Smith apples, peeled, cored and thinly sliced
8 oz. cream cheese
¼ cup granulated sugar
1 tsp. vanilla extract
1 tbsp. freshly squeezed lemon juice
1 large egg

For the topping:
¾ cup heavy cream
3-4 tbsp. confectioners’ sugar
¼-½ cup caramel sauce
Additional chopped pecans, for garnish

To make the crust, preheat the oven to 375° F. Line the bottom of a 9-inch round springform pan with parchment paper. In a medium mixing bowl, combine the graham cracker crumbs, sugar, cinnamon and melted butter. Toss with a fork until all the crumbs are moistened and the ingredients are evenly mixed. Transfer the mixture to the prepared springform pan and press the crumbs in an even layer over the pan bottom and about half to two-thirds of the way up the sides of the pan. Bake for 6-8 minutes, until golden in color. Let cool for about 10 minutes. Pour a layer of caramel into the bottom of the crust and sprinkle evenly with the chopped pecans. Refrigerate the crust while you prepare the filling.


To make the apple filling, melt the butter in a large skillet over medium heat. Mix in the brown sugar, salt and cinnamon and cook for 1 minute, until bubbling. Mix in the apple slices and toss well to coat. Cook over medium to medium-high heat until tender and most of the liquid has been reduced, about 15-20 minutes. Let cool for a few minutes and pour into the prepared pie shell. Set aside.


Reduce the heat of the oven to 350° F. To make the cheesecake layer, combine the cream cheese and sugar in the bowl of an electric mixer and beat on medium speed until smooth, about 1 minute. Mix in the vanilla, egg and lemon juice until fully incorporated and smooth, 1-2 minutes. Spread the cheesecake filling into an even layer over the top of the cooked apples in the crust. Bake until a knife inserted in the center comes out clean, about 30 minutes. Remove from the oven, transfer to a wire rack and let cool to room temperature. Refrigerate for at least 4 hours.


To serve, carefully remove the sides of the springform pan. In the bowl of an electric mixer fitted with the whisk attachment, beat the heavy cream and confectioners’ sugar on medium-high speed until stiff peaks form (being careful not to overbeat.) Spread gently over the top of the chilled cheesecake layer. Top with dollops of caramel sauce and swirl with a knife to create a marbled effect. Sprinkle with a handful of chopped pecans if desired. Slice with a long, thin knife to serve.

Recipe Source: Annie's Eats

Squash {or zucchini} Pie

Don't judge me. I had a TON of squash this summer and didn't know what to do with it. Honestly, I found this recipe because I wanted to trick my family with a yummy pie made of squash without them knowing. I had to make it twice for them to even get a piece because we ate it so fast...no lie. It is utterly delicious.

Photo Credit to mangopowergirl.com 

Zucchini {or squash} Cream Pie

Makes one 9" pie

2 cups peeled and chopped zucchini or yellow squash
3 cups water
1 cup evaporated milk
2 cups white sugar
1 egg, beaten
2 tablespoons butter or 2 tablespoons margarine
3 tablespoons flour
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 9 inch pie shell

Cook zucchini in water until tender. Drain then put in refrigerator for 10 minutes. Drain zucchini.
Blend zucchini, evaporated milk, white sugar, egg, butter, flour, vanilla together, pulsing until creamy.
Pour mixture into pie crust and sprinkle with cinnamon and nutmeg.
Bake at 325 for 65 minutes or until a knife comes out clean. {I cooked mine for 90-120, depending on which of the two times in one week I made it}

Recipe Source: Food.com

Chocolate Chip Cookie Pie

Photo credit to ourbestbites.com

Oh sweet gooey deliciousness...how I love thee. Especially when I can add ice cream. And fudge. And caramel. I pretty much make a dessert for any reason. This reason? We had friends come and eat leftovers. I couldn't leave them without dessert!

Chocolate Chip Cookie Pie
Makes 9" Pie
1 unbaked 9-inch pie crust, homemade or store-bought.
2 large eggs
1/2 cup flour
1/2 cup white granulated sugar
1/2 cup packed brown sugar
3/4 cup real butter, softened (1 1/2 sticks)
1 cup chocolate chips (semi-sweet or dark works best, you might find milk too sweet) {Semi-sweet was perfect!}
1 cup chopped pecans (you are welcome to make it without nuts) {Although...don't. Love the texture}
Vanilla ice cream, or sweetened whipped cream for serving

Preheat oven to 325° F.

Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell {Its pretty runny...don't worry}.

Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack or serve slightly warmed. Serve with ice cream or whipped cream.

Recipe Source: Our Best Bites

White Chocolate Raspberry Cheesecake

Every year for Christmas, we attend a few parties. I always like making something new. Such a bad habit of mine...shouldn't you try stuff at home first, make sure it's delicious, then wow the crowd? Oh well. That, in combination with my dad begging me for over a year to try to make the raspberry cheesecake like they do at Olive Garden, made me search for this decadent recipe. What I found is a "knockoff" Cheesecake Factory recipe, and it was so great! Creamy and tangy with the raspberry sauce. I'll make this again for sure (although I don't know if Scott will let me share next time).

Note: follow this link at allrecipes.com for extra tips on baking a perfect cheesecake...and follow them.

Photo Credit to me

White Chocolate Raspberry Cheesecake
Makes 9" Cheesecake
1 cup chocolate cookie crumbs
3 tablespoons white sugar
1/4 cup butter, melted
1 (10 ounce) package frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup half-and-half cream
3 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract

In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.

In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.

Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.

In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons (I would do more next time-especially in between the layers of cheesecake) raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.

Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.