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Caramel Pecan French Silk Pie

Source of Recipe


Jane



List of Ingredients



• 1 pie crust (unbaked)
  
• 3 TBSP. Butter
  
• 1/4 C. Sugar
  
• 1/2 C. Caramel Ice Cream Topping
  
• 1.5 eggs
  
• 1/2 tsp. Salt
  
• 1 C. Pecans
  
• 4 oz. Cream Cheese (softened)
  
• 1/2 C. Powdered Sugar
  
• 1/2 C. Heavy Whipping Cream
  
• 1/2 TBSP Granulated Sugar
  
• 1/2 C. Butter (softened)
  
• 3/4 C. Granulated Sugar
  
• 3 TBSP. Cocoa
  
• 1 TBSP. Vegetable Oil
  
• 1 tsp. Vanilla
  
• 2 Pasteurized Eggs
  
• 1 Tub Whipped Topping
  






Instructions



1. For the Pie Crust: First, preheat oven to 350. Spray pie pan with nonstick cooking spray. Roll out the dough. Poke with a fork. Put a piece of foil over the crust. Fill with pie weights, dried beans, or coins. You don't want to skip this step or your pie crust will bubble and the sides will shrink down. Bake for 10 minutes. Cool completely.
   
   
2. For the Caramel Pecan layer: Preheat oven to 375. Heat the butter in a saucepan over medium heat and slowly add sugar until incorporated. Remove the pan from the heat and slowly whisk in about 3/8 C. of the caramel ice cream topping, then the eggs (1.5), then the salt. Sprinkle one cup of pecans over the bottom of the crust. Pour the caramel mixture over the pie crust. Bake 375 for 30 minutes or until set. Cool completely.
   
   
3. For the Cream Cheese layer: Beat the softened cream cheese with a hand mixer. Add powdered sugar and mix until combined. Then, whip the cream and sugar together until stiff peaks form. Fold the whipped cream into the cream cheese mixture. Spread over the pecan layer evenly. Place in the freezer for 10-15 minutes to set.
   
   
4. For the chocolate layer: Whip the butter and sugar until combined and whipped (about 2 minutes). Mix the cocoa and oil then add to the butter mixture. Add the vanilla. Mix completely (scraping down the sides of the bowl as necessary). Then, add one egg and whip for 5 minutes (again, scraping down the sides as necessary). Then, add the other egg and whip for 5 minutes. Spread half of the chocolate mixture over the cream cheese layer. Pour over ~1/8 C. of ice cream sauce (just squirt a circle of sauce, no need to spread). Then, top with the remaining chocolate mixture. Refrigerate for 2+ hours. Serve with whipped cream (refrigerate leftovers)