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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
one deep-dish pie shell
Caramel Pecan Layer:
7 oz. caramels (unwrapped)
4 tablespoons butter
1/4 cup heavy (whipping) cream
1 cup pecans, toasted and chopped (not not too finely)
Put caramels, butter and whipping cream in saucepan. Cook over low heat, stirring frequently until caramels and butter melt (use a whisk for this). Remove from heat and stir until completely smooth. Stir in pecans. Pour into (blind-baked) pie shell. Refrigerate, covered, for several hours until firm.
French Silk Layer:
1 cup powdered sugar, sifted
1 stick butter, softened
2 eggs
2 squares (1 ounce each) unsweetened chocolate, melted and cooled
1/4 teaspoon vanilla extract
Beat sugar with butter in large bowl until smooth. Add eggs, 1 at a time, beating well after each addition. Add melted chocolate; stir in vanilla extract. Mix well; spread on top of cool, firm caramel layer. Chill until ready to add cream cheese layer.
Cream Cheese Layer:
4 ounces cream cheese, softened
1 tablespoon milk or half-and-half
1 tablespoons sugar
1 1/2 cups thawed Cool Whip Whipped Topping
Mix cream cheese, milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped tipping. Carefully spread over chocolate mixture.
Decorative Topping:
2 cups heavy (whipping) cream, whipped until stiff peaks form
a few caramels, melted
1 (1 oz.) square of chocolate, melted
Using pastry bag (or sandwich-type bag with corner snipped off), “pipe” one continuous line of whipped cream around edge of cream cheese mixture, next to crust. Next, put dollops of whipped cream all over pie (circle shape , about 1 inch across– again, using pastry bag). Place pecan halves on top of several of the dollops of whipped cream. Drizzle lightly with caramel and chocolate. (if you’re in a hurry – you can use caramel and chocolate ice cream toppings – it tastes fine with them).
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CARAMEL PECAN SILK SUPREME PIE
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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
one deep-dish pie shell
Caramel Pecan Layer:
7 oz. caramels (unwrapped)
4 tablespoons butter
1/4 cup heavy (whipping) cream
1 cup pecans, toasted and chopped (not not too finely)
Put caramels, butter and whipping cream in saucepan. Cook over low heat, stirring frequently until caramels and butter melt (use a whisk for this). Remove from heat and stir until completely smooth. Stir in pecans. Pour into (blind-baked) pie shell. Refrigerate, covered, for several hours until firm.
French Silk Layer:
1 cup powdered sugar, sifted
1 stick butter, softened
2 eggs
2 squares (1 ounce each) unsweetened chocolate, melted and cooled
1/4 teaspoon vanilla extract
Beat sugar with butter in large bowl until smooth. Add eggs, 1 at a time, beating well after each addition. Add melted chocolate; stir in vanilla extract. Mix well; spread on top of cool, firm caramel layer. Chill until ready to add cream cheese layer.
Cream Cheese Layer:
4 ounces cream cheese, softened
1 tablespoon milk or half-and-half
1 tablespoons sugar
1 1/2 cups thawed Cool Whip Whipped Topping
Mix cream cheese, milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped tipping. Carefully spread over chocolate mixture.
Decorative Topping:
2 cups heavy (whipping) cream, whipped until stiff peaks form
a few caramels, melted
1 (1 oz.) square of chocolate, melted
Using pastry bag (or sandwich-type bag with corner snipped off), “pipe” one continuous line of whipped cream around edge of cream cheese mixture, next to crust. Next, put dollops of whipped cream all over pie (circle shape , about 1 inch across– again, using pastry bag). Place pecan halves on top of several of the dollops of whipped cream. Drizzle lightly with caramel and chocolate. (if you’re in a hurry – you can use caramel and chocolate ice cream toppings – it tastes fine with them).
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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