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Chocolate Caramel Satin Pie

Source of Recipe

Pillsbury Bakeoff Recipes


List of Ingredients

1 refrigerated piecrust
24 vanilla caramels, unwrapped
1/3 cup water
2/3 cup firmly packed brown sugar
2/3 cup sour cream
2 eggs, beaten
1 teaspoon vanilla
1/2 cup chopped walnuts
1/2 ounce grated sweet cooking chocolate -- reserve 2 tbl

TOPPING:
1 cup vanilla milk chips
1/4 cup milk
1 cup whipping cream


Recipe

Heat oven to 450ºF. Prepare pie crust according to 1 crust baked shell instructions. Bake at 450 for 8-9 minutes. Cool slightly. Meanwhile, in medium heavy saucepan, combine caramels and water. Cook over low until caramels are melted and mixture is smooth, stirring occasionally.

Remove from heat and stir in brown sugar, sour cream, eggs, vanilla and walnuts; blend well. Pour into baked shell. Reduce heat to 350ºF and immediately return to oven. Bake an additional 30-40 minutes or until edges of filling are set. Cool for 15 minutes, then sprinkle chocolate over pie. Refrigerate until firm, 2 hours.

In small heavy saucepan, combine vanilla chips and milk; cook over low heat til chips are melted, stirring constantly. Remove from heat and cool. In small bowl, beat whipping cream until stiff peaks form. Fold in melted chip mixture. Spread over cooled filling. Sprinkle with 2 tbl. reserved chocolate. Refrigerate until serving time. Store in fridge.