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!

Rating:
★★★★★ 1 vote
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)

Step-By-Step

1In 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.
2Gradually 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.)
3Stir 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.)
4Transfer 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.
5Spread caramel ice cream topping in bottom of baked pastry shell. Sprinkle pecans or almonds evenly over caramel. Carefully spread filling into pie shell.
6Cover 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