Tuesday, November 20, 2012

Chocolate-Caramel-Pecan Pie: A Thanksgiving MUST

My boyfriend's mother showed me the most amazing recipe in Southern Living magazine the other day. Chocolate-Caramel-Pecan Pie. I knew when I saw it, it would be perfect for my church's Thanksgiving dinner. The picture of the pie in the magazine looked inviting with the gooey chocolate and caramel hanging off the fork. It looked so appropriate for Thanksgiving. So...I tried it out...and it's definitely a keeper. All of it was gone when I went to pick up my pie pan! I recieved compliments of how delicious it was a few times. Keep in mind, this is Southern Living's recipe, not mine! The ingredients and preparations are from their website. I give all credit to them for this yummy dessert.

BTW: Before you began, I didn't use a 10-inch deep-dish tart pan. I didn't own one, so I used a 9-inch pan. I also didn't use their instructions on the pie crust; I used the instructions on the side of the refrigerated piecrust box. You can basically not use steps 2 and 3. If you do own that pan, and want to do those steps, then go ahead!

  • 1 1/2 cups pecan halves and pieces
  • 1 (14.1-oz.) package refrigerated piecrusts
  • 1 cup semisweet chocolate morsels
  • 1/2 cup whipping cream, divided $
  • 1 (8-oz.) package cream cheese, softened
  • 1 cup sugar, divided
  • 1 large egg
  • 28 caramels
  • 1/4 cup butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

  1. 1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted, stirring halfway through. Cool completely on a wire rack (about 30 minutes). Increase oven temperature to 425°.

2. Unroll piecrusts; stack on a lightly floured surface. Roll stacked piecrusts into a 12-inch circle. Fit piecrust into a 10-inch deep-dish tart pan with removable bottom; press into fluted edges. Trim off excess crust along edges. Line piecrust with aluminum foil or parchment paper, and fill with pie weights or dried beans. Place pan on a foil-lined baking sheet.

3. Bake at 425° for 12 minutes. Remove weights and foil, and bake 4 more minutes. Cool completely on baking sheet on a wire rack (about 15 minutes). Reduce oven temperature to 350°.
4. Microwave chocolate morsels and 1/4 cup cream in a microwave-safe bowl at HIGH 1 minute or until melted and smooth, stirring at 30-second intervals.

5. Beat cream cheese and 1/4 cup sugar at medium speed with an electric mixer 1 to 2 minutes or until smooth. Add 1 egg, beating at low speed just until blended. Add chocolate mixture, beating just until blended. Spoon batter into prepared crust.

6. Microwave caramels, butter, and remaining 1/4 cup cream in a large microwave-safe bowl at HIGH 1 to 2 minutes or until smooth, stirring at 30-second intervals. Whisk together 2 eggs, vanilla, salt, and remaining 3/4 cup sugar; whisk into caramel mixture until blended. Stir in pecans; spoon over chocolate mixture in prepared crust.

7. Bake at 350° for 55 minutes to 1 hour and 5 minutes or until center is almost set, shielding edges with aluminum foil after 45 minutes to prevent excessive browning. Cool completely on a wire rack (about 2 hours).



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