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Caramel Chocolate Pie




Source of Recipe


unknown


List of Ingredients




2 Tbs butter or margarine
3/4 cup packed brown sugar
1/3 cup light corn syrup
1/4 cup half-and-half
or light cream
1 cup toasted chopped pecans
1 9 inch baked pastry shell, see recipe
1 Tbs granulated sugar
1 Tbs cornstarch
1/4 tsp salt
2/3 cup milk
2 slightly beaten egg yolks
3/4 cup semisweet chocolate pieces
2 Tbs cold water
1 tsp unflavored gelatin
2 cups whipping cream
1/4 cup semisweet chocolate pieces, optional
1 tsp shortening, optional
1/4 cup toasted chopped pecans, optional


Recipe



1 For caramel layer, melt butter or margarine in a heavy 2-quart saucepan over low heat. Add brown sugar, corn syrup, and half-and-half or light cream; mix well. Cook and stir over medium-high heat to boiling. Reduce heat to medium. Cook and stir 5 minutes more. Stir in the 1 cup pecans. Pour mixture into Baked Pastry Shell. Set aside.
2 For creamy custard layer, stir together granulated sugar, cornstarch, and salt in a heavy medium saucepan. Stir in milk. Cook and stir over medium heat till thickened and bubbly. Cook and stir 2 minutes more. Gradually stir hot mixture into egg yolks. Return mixture to saucepan. Cook and stir till bubbly; reduce heat. Cook and stir for 2 minutes.
3 Remove saucepan from heat; stir in the 3/4 cup chocolate pieces till melted. Cool about 45 minutes or till mixture is room temperature.
4 Meanwhile, combine cold water and gelatin in a 1-cup glass measuring cup. Let stand for 2 minutes. Place measuring cup in saucepan of boiling water. Cook and stir about 1 minute or till the gelatin completely dissolves.
5 Beat whipping cream in a bowl with an electric mixer on medium speed while gradually drizzling dissolved gelatin over the whipped cream. Continue beating till stiff peaks form (tips stand straight).
6 Stir 1 cup of whipped cream into egg mixture. Fold in remaining whipped cream. Pour over top of caramel layer. Cover and refrigerate 6 hours or overnight.
7 To serve, if desired melt 1/4 cup chocolate pieces and shortening in saucepan; drizzle over pie. Sprinkle with 1/4 cup pecans, if desired.
8 Makes 8 to 10 servings.
9 Nutrition facts per serving: 684 calories, 50 g fat (20 g saturated fat), 148 mg cholesterol, 216 mg sodium, 59 g carbohydrate, 1 g dietary fiber, 7 g protein. Daily Value: 39% vitamin A.