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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
Crust:
1 cup graham cracker crumbs
1/4 cup finely chopped pecans
1/4 cup butter, melted
2 tablespoons sugar
Filling:
3/4 cup butter, softened
1 cup sugar
2 (1-ounce) squares unsweetened baking chocolate, melted, cooled
2 teaspoons vanilla
1/2 cup pasteurized refrigerated real egg product
Topping:
Whipped Heavy Cream
1 tablespoon thick caramel ice cream topping, warmed
1 tablespoon thick chocolate ice cream topping, warmed
12 pecan halves
Heat oven to 350. Combine all crust ingredients in small bowl. Press into 9-inch pie pan. Bake for 8 to 10 minutes or until lightly browned. Cool completely.
Meanwhile, combine 3/4 cup butter and 1 cup sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Stir in melted chocolate and vanilla. Add 1/4 cup egg product; continue beating 5 minutes. Add remaining egg product; continue beating until smooth (5 minutes).
Spoon mixture into cooled baked crust. Refrigerate until firm (4 hours or overnight).
At serving time, garnish each serving with whipped cream; drizzle with caramel topping and chocolate topping. Top with pecans.
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PECAN CARAMEL SILK PIE
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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
Crust:
1 cup graham cracker crumbs
1/4 cup finely chopped pecans
1/4 cup butter, melted
2 tablespoons sugar
Filling:
3/4 cup butter, softened
1 cup sugar
2 (1-ounce) squares unsweetened baking chocolate, melted, cooled
2 teaspoons vanilla
1/2 cup pasteurized refrigerated real egg product
Topping:
Whipped Heavy Cream
1 tablespoon thick caramel ice cream topping, warmed
1 tablespoon thick chocolate ice cream topping, warmed
12 pecan halves
Heat oven to 350. Combine all crust ingredients in small bowl. Press into 9-inch pie pan. Bake for 8 to 10 minutes or until lightly browned. Cool completely.
Meanwhile, combine 3/4 cup butter and 1 cup sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Stir in melted chocolate and vanilla. Add 1/4 cup egg product; continue beating 5 minutes. Add remaining egg product; continue beating until smooth (5 minutes).
Spoon mixture into cooled baked crust. Refrigerate until firm (4 hours or overnight).
At serving time, garnish each serving with whipped cream; drizzle with caramel topping and chocolate topping. Top with pecans.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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