Caramel Nut Crunch Pie Recipes

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CHOCOLATE CARAMEL CRUNCH PIE



Chocolate Caramel Crunch Pie image

Provided by Giada De Laurentiis

Categories     dessert

Time 4h

Yield 8 servings

Number Of Ingredients 12

9 whole graham crackers
6 tablespoons unsalted butter, melted
1 tablespoon unsweetened cocoa powder
1/4 teaspoon kosher salt
28 ounces store-bought dulce de leche, preferably Trader Joes
1 1/2 cups chopped toasted walnuts
1/2 cup bittersweet chocolate chunks, such as Scharffen Berger 70-percent
1/2 teaspoon grated orange zest
1/2 teaspoon flake salt, such as Maldon
1 cup heavy cream
1 teaspoon pure vanilla extract
Unsweetened chocolate, to grate for garnish

Steps:

  • Preheat the oven to 350 degrees F. Break the graham crackers into small pieces and place in a food processor. Pulse to blend into fine crumbs. Add the butter, cocoa powder and salt and pulse, in 2 second intervals, until combined and the consistency of wet sand. Press the mixture into and up the sides of a 9-inch pie plate. Bake until toasted and fragrant, about 8 minutes. Cool before filling, about 15 minutes.
  • Scoop the dulce de leche into a medium bowl. Using a rubber spatula, fold in the walnuts, chocolate chunks and orange zest. Pour the filling into the prepared pie shell and refrigerate until chilled all the way through and set, about 3 hours.
  • Just before serving, use a hand-mixer to whip the heavy cream and vanilla in a medium until soft peaks form. Sprinkle the flake salt on the pie, top with the whipped cream and grate the unsweetened chocolate over the top. Serve.

CHOCOLATE CARAMEL NUT PIE



Chocolate Caramel Nut Pie image

It is VERY rich but VERY good. It is always one of the first pies to go at functions!

Provided by Dayna James

Categories     Desserts     Pies     Chocolate Pie Recipes

Yield 8

Number Of Ingredients 20

1 ½ cups graham cracker crumbs
1 tablespoon white sugar
6 tablespoons butter, melted
6 tablespoons all-purpose flour
½ teaspoon baking powder
⅛ teaspoon salt
4 ounces semisweet chocolate chips
1 (1 ounce) square unsweetened chocolate, chopped
½ cup butter, diced
½ cup white sugar
1 egg
1 egg white
1 teaspoon vanilla extract
4 (2.16 ounce) bars chocolate-coated caramel-peanut nougat candy, chopped
10 ounces cream cheese, softened
⅓ cup white sugar
1 egg
1 teaspoon vanilla extract
2 ounces milk chocolate, chopped
2 tablespoons heavy whipping cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • To Make Crust: In a medium mixing bowl combine graham cracker crumbs, sugar, and melted butter. Mix all together and press mixture firmly into a 9 inch pie pan.
  • To Make Fudge Layer: In a medium mixing bowl combine flour, baking powder, and salt. Mix well. In a double boiler melt semisweet chocolate and unsweetened chocolate together with 1/2 cup butter or margarine, stirring until smooth. Cool slightly.
  • Meanwhile beat sugar, whole egg, and egg white in a medium bowl until slightly thickened. To this mixture add vanilla and cooled chocolate. Mix until well blended. Stir in dry ingredient mixture and mix until just combined. Pour mixture into crust and bake in preheated oven for about 17 minutes, or until just set. Cool on a rack for 10 minutes. Place candy bar slices on this layer.
  • To Make Cream Cheese Layer: In a medium mixing bowl beat cream cheese and sugar until blended. Add egg and vanilla extract and beat until smooth. Spread mixture over candy bars and bake for 15 minutes, or until set. Cool on rack.
  • To Make Garnish: In a small saucepan stir milk chocolate and whipping cream over low heat until smooth. Drizzle over pie. Refrigerate and serve chilled.

Nutrition Facts : Calories 778.9 calories, Carbohydrate 72.8 g, Cholesterol 149.5 mg, Fat 52.1 g, Fiber 3 g, Protein 10.5 g, SaturatedFat 29.6 g, Sodium 518.4 mg, Sugar 54.3 g

CARAMEL APPLE PECAN CRUNCH PIE



Caramel Apple Pecan Crunch Pie image

My family loves this! I have received a lot of compliments on this pie and it even placed at my county fair in 2010. Super yummy just the way it is or you can have it with a scoop of french vanilla ice cream while it is still warm.

Provided by Tina Cox

Categories     Pies

Time 1h25m

Number Of Ingredients 19

PIE CRUST
1 1/2 c all purpose flour
1/2 tsp salt
1/2 c oil
5 Tbsp milk
FILLING
3 pounds medium apples, mcintosh
1 tsp cinnamon
TOPPING
1 1/2 c quick cooking oats
1 1/2 c all purpose flour
1 1/2 c brown sugar, lightly packed
1 tsp cinnamon
1/2 tsp nutmeg
1/2 c + 2 tblps. melted butter
CARAMEL DRIZZLE
7 oz caramels
1/4 c milk
1/2 c chopped pecans

Steps:

  • 1. Pie Crust: Place all ingredients in a 9 inch pie plate, mix well with hands. Spread out in pie plate.
  • 2. Filling: peel and slice apples in to a large bowl Sprinkle 1 teaspoon cinnamon over apple slices and lightly toss. Pour in to your crust.
  • 3. Topping: Mix all ingredients in a bowl until well blended. Heap over top of apples. Bake at 350 degrees for 35-45 minutes depending on your oven. Topping will be golden brown and apples will be soft but not mushy. Cool for 30 minutes.
  • 4. Caramel Drizzle: After pie has cooled for 30 minutes, melt caramels and milk in microwave safe dish, microwave until smooth, keep a close eye on this so you do not over cook, I use 15 second increments, drizzle about half over top of pie, sprinkle with chopped pecans, lightly drizzle remaining caramel over nuts. You can garnish with whole pecans if you like.

CARAMEL CRUNCH APPLE PIE



Caramel Crunch Apple Pie image

This is the most wonderful apple pie, and one of my family's favorites!... of coarse, if you prefer, this pie may be made with your favorite homemade pie crust, or use my recipe#66929 for this. (note: this pie is best prepared with Granny Smith apples, as these apples seem to hold up better, and not become soft and soggy when baked). Hint: my advise to you is...better prepare two of these, as they will go fast, this pie is so delicious!

Provided by Kittencalrecipezazz

Categories     Pie

Time 1h

Yield 1 pie

Number Of Ingredients 10

4 apples, peeled cored and cut into wedges (Granny Smith apples are best)
2/3 cup flour, plus
2 tablespoons flour
1 (9 inch) frozen ready to bake deep dish pie shells, thawed or 1 (9 inch) use my no-fail butter pie crusts, Kittencal's No-Fail Buttery Flaky Pie Pastry/Crust
25 vanilla caramels (about half of a 14 oz pkg)
1 tablespoon water
1/2 cup sugar
1/2 teaspoon cinnamon
1/2 cup butter (no substitutions)
1/2 cup chopped walnuts

Steps:

  • Set oven to 375 degrees.
  • In a large bowl, combine the apples, and 2 Tbsp flour, tossing to coat the apples; spoon into the thawed (unbaked) pie shell.
  • In a medium saucepan, combine the caramels and water over medium heat, stirring until the caramels melt, and the mixture is smooth.
  • Spoon the caramel mixture evenly over the apples in the pie crust.
  • In a medium bowl, combine the remaining 2/3 cup flour, the sugar, cinnamon and butter, stirring until crumbly.
  • Add in the walnuts; mix well.
  • Sprinkle over the pie and place the pie plate on a baking sheet.
  • Bake for 40-45 minutes, or until the apples are tender.
  • Serve warm, or allow to cool completely before serving.

Nutrition Facts : Calories 3845.9, Fat 193.9, SaturatedFat 81.8, Cholesterol 261.7, Sodium 2096.9, Carbohydrate 517.7, Fiber 21.7, Sugar 329.9, Protein 38.7

CARAMEL PIE



Caramel Pie image

I got the recipe for this sweet, fluffy dessert from my niece many years ago. Whenever this pie is served, it goes fast! You'll find yourself making this pleasing pie even when you do have time.-Ozela Haynes, Magnolia, Arkansas

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 8 servings.

Number Of Ingredients 7

4 ounces cream cheese, softened
1/2 cup sweetened condensed milk
1 carton (8 ounces) frozen whipped topping, thawed
1 graham cracker crust (9 inches)
1/2 cup caramel ice cream topping
3/4 cup sweetened shredded coconut, toasted
1/4 cup chopped pecans, toasted

Steps:

  • In a small bowl, beat cream cheese and milk until smooth; fold in whipped topping. , Spread half into pie crust. Drizzle with half of the caramel topping. Combine coconut and pecans; sprinkle half over caramel topping. Repeat layers. Chill until serving. Freeze option: Cover and freeze pie for up to 1 month. Remove from freezer 30 minutes before cutting.

Nutrition Facts : Calories 416 calories, Fat 22g fat (13g saturated fat), Cholesterol 22mg cholesterol, Sodium 282mg sodium, Carbohydrate 49g carbohydrate (40g sugars, Fiber 1g fiber), Protein 4g protein.

CARAMEL APPLE PIE WITH STREUSEL TOPPING



Caramel Apple Pie with Streusel Topping image

I developed this recipe through the years to get it exactly where we want it. I've entered several pie contests with it and placed first each time-one bite and you'll know why this pie's a winner! -Laurel Dalzell, Manteca, California

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 12 servings.

Number Of Ingredients 17

1-1/4 cups all-purpose flour
1-1/2 teaspoons sugar
1/2 teaspoon salt
1/2 cup cold butter, cubed
3 to 4 tablespoons ice water
FILLING:
9 medium Golden Delicious or Braeburn apples (about 3 pounds), peeled and cut into 3/4-inch chunks
1/2 cup butter, cubed
1/2 cup packed brown sugar
2 tablespoons all-purpose flour
1 tablespoon pumpkin pie spice
TOPPING:
1 cup all-purpose flour
1/2 cup packed brown sugar
1/4 teaspoon salt
1/2 cup cold butter, cubed
1/2 cup finely chopped walnuts

Steps:

  • In a large bowl, mix flour, sugar and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed. Shape into a disk and wrap in plastic. Refrigerate 1 hour or overnight., Meanwhile, preheat oven to 450°. In a Dutch oven, combine filling ingredients. Cook over medium heat 10-15 minutes or until apples are almost tender, stirring occasionally; remove from heat., On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Bake 8 minutes. Remove foil and weights; bake 5 minutes longer. Cool on a wire rack. Reduce oven setting to 375°., For topping, in a small bowl, combine flour, brown sugar and salt; cut in butter until crumbly. Stir in walnuts. , Spoon filling into crust; sprinkle with topping. Bake pie 35-45 minutes or until golden brown and filling is bubbly. Cool on a wire rack.

Nutrition Facts : Calories 446 calories, Fat 27g fat (15g saturated fat), Cholesterol 61mg cholesterol, Sodium 336mg sodium, Carbohydrate 51g carbohydrate (29g sugars, Fiber 3g fiber), Protein 4g protein.

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