Extravagant Caramel and Chocolate Pie

Kathie Carr

By
@kathiecc

This pie is an adaption of one I tasted at a restaurant that is famous for their pies.

Caramels have always been a favorite with me. I cut this pie in small slices because it is so rich. And the good thing is when I make it there are no left-overs. If there were I would probably eat them all by myself.


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Serves:

8-10

Prep:

20 Min

Ingredients

1
chocolate crumb pie crust home made or purchased
18
caramels, unwrapped
1/4 c
carnation evaporated milk
1 c
whipping cream (not whipped)
3 Tbsp
butter, no substitute
1 pinch
salt
1 1/2 c
semi-sweet chocolate chips
1/2 c
chopped pecans, optional
whipped cream for garnish

Directions Step-By-Step

1
Place caramels and evaporated milk in heavy pan over low-medium heat and cook, stirring constantly, until caramels are melted and mixture is smooth. Pour into pie shell. Set aside.
2
In a clean heavy pan, heat whipping cream, butter, salt, and chocolate chips. Stir constantly until chocolate is melted and mixture is smooth. Remove from heat and stir in nuts. Pour over caramel mixture and refrigerate for at least 4 hours.
3
Serve in small slices with whipped cream garnish.

About this Recipe

Course/Dish: Pies