CARAMEL PECAN FRENCH SILK PIE

Ellen Bales

By
@Starwriter

Your teeth may fall out after eating this pie but, hey--it's worth it! Well, not exactly. Just be sure you brush and floss after indulging in this rich delicacy. Yum!


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Comments:

Serves:

8-10

Prep:

40 Min

Cook:

15 Min

Ingredients

1
baked pastry shell
1 c
whipping cream
1 c
semi-sweet chocolate pieces (6 oz.)
1/3 c
butter
1/3 c
sugar
2
egg yolks, slightly beaten
3 Tbsp
creme de cacao or whipping cream
1 jar(s)
(12 1/4 oz.) caramel ice cream topping
3/4 c
coarsely chopped toasted pecans or almonds
1 c
whipped cream
chocolate curls (optional)

Directions Step-By-Step

1
In a heavy medium saucepan combine the 1 cup whipping cream, chocolate pieces, butter and sugar. Cook over low heat, stirring constantly, until chocolate is melted (about 10 minutes). Remove from heat.
2
Gradually stir half of the hot mixture into beaten egg yolks. Return egg mixture to chocolate mixture in saucepan. Cook over medium-low heat, stirring constantly, until mixture is slightly thickened and begins to bubble (about 5 minutes). Remove from heat. (Mixture may appear to separate.)
3
Stir in the 3 Tbsp. creme de cacao or whipping cream. Place the saucepan in a bowl of ice water, stirring occasionally, until the mixture stiffens and becomes hard to stir (about 20 minutes.)
4
Transfer the chocolate mixture to a medium mixing bowl. Beat cooled chocolate mixture with an electric mixer on medium to high speed for 2 to 3 minutes or until light and fluffy.
5
Spread caramel ice cream topping in bottom of baked pastry shell. Sprinkle pecans or almonds evenly over caramel. Carefully spread filling into pie shell.
6
Cover and refrigerate pie for 5 to 24 hours. To serve, top with whipped cream and if you like, garnish with chocolate curls.

About this Recipe

Course/Dish: Pies
Hashtags: #caramel, #rich, #chocolatey