Caramel-Chocolate Pie Supreme
Source of Recipe
Internet
List of Ingredients
Cookie crumb crust
30 vanilla caramels
2 tablespoons margarine or butter
2 tablespoons water
1/2 cup chopped pecans, toasted
2 packages (3 ounces each) cream cheese, softened
1/3 cup powdered sugar
1 bar (4 ounces) sweet cooking chocolate
3 tablespoons hot water
1 teaspoon vanilla
2 cups whipping (heavy) cream
2 tablespoons powdered sugar Recipe
Prepare and bake pie shell (if necessary). Heat caramels, margarine and 2 tablespoons water over medium heat, stirring frequently, until caramels are melted. Pour into crust. Sprinkle with pecans. Refrigerate about 1 hour until chilled. Beat cream cheese and 1/3 cup powdered sugar until smooth. Spread over caramel layer; refrigerate.
Heat chocolate and 3 tablespoons hot water over low heat; stirring constantly, until chocolate is melted. Cool to room termperature. Stir in vanilla. Beat whipping cream and 2 tablespoons powdered sugar in chilled medium bowl until stiff. Reserve 1 1/2 cups. Fold chocolate mixture into remaining whipped cream. Spread over cream cheese mixture. Top with reserved whipped cream. Garnish with chocolate curls if desired. Refrigerate pie at least 1 hour or until firm. Refrigerate any remaining pie.
Makes 12 servings.
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