Shelly's Recipe

CARAMEL PECAN FRENCH SILK PIE

Category: Pies - Cream and Custard

1 (9 inch) baked pie crust
1 cup whipping cream
1 cup semi-sweet chocolate chips
1/3 cup butter
1/3 cup sugar
2 egg yolks, lightly beaten
3 tbsp creme de cacoa and whipping cream
1 (12.25 oz) jar caramel ice cream topping
3/4 cup coarsely chopped pecans or almonds
1 cup whipped cream
Chocolate curls

In a saucepan, combine first 4 ingredients and cook stiring constantly until chocolate melts. Remove from heat. Gardually stir half of hot mixture into beaten yolks and return this mixture to the saucepan. Cook over medium-low heat for 5 minutes or until it begins to bubble. Remove from heat (mixture may appear to escape).

Stir in creme de cacoa and place saucepan in a bowl of ice water about 20 minutes or until mixture betins to stiffen and is difficult to stir, stirring occasionally. Transfer chocolate mixture to a mixing bowl and beat for 2 to 3 minutes or until mixture is light and fluffy.

Spread caramel topping in bottom of pie crust. Sprinkle nuts over caramel. Carefully spread filling into crust. Cover and refrigerate for 5 hours or overnight.

To serve, top with whipped cream and chocolate curls.