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PECAN-CARAMEL SILK PIE

Source of Recipe

Internet


Recipe Introduction

Like turtle candies, this creamy pie showcases chocolate, caramel and pecans.

List of Ingredients

Preparation 35 min.
Baking 8 min.
Cooling 15 min.
Chilling 4 hrs.

Crust Ingredients:

1 cup graham cracker crumbs
1/4 cup finely chopped pecans
1/4 cup butter, melted
2 tablespoons sugar

Filling Ingredients:

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 egg substitute

Topping Ingredients:

1 cup chilled whipping cream
1 tablespoon thick caramel ice cream topping, warmed
1 tablespoon thick chocolate ice cream topping, warmed
12 pecan halves


Recipe

Heat oven to 350°F. Stir together 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 mixer bowl. Beat at medium speed, scraping bowl often, until creamy (2 to 3 minutes). Stir in melted chocolate and vanilla. Add 1/4 cup egg substitute; continue beating 5 minutes. Add remaining egg substitute; continue beating until smooth (5 minutes). Spoon mixture into cooled baked crust. Refrigerate until firm (4 hours or overnight).

At serving time, beat chilled whipping cream in medium mixer bowl at high speed, scraping bowl often, until stiff peaks form (2 to 3 minutes). Dollop or pipe each serving with whipped cream; drizzle with caramel topping and chocolate topping. Top with pecans.

Yield: 12 servings

Nutrition Facts (1 serving)

Calories: 390
Fat: 30 g
Cholesterol: 70 mg
Sodium: 250 mg
Carbohydrates: 32 g
Dietary Fiber: 1 g
Protein: 3 g