CARAMEL PECAN FRENCH SILK PIE
Your teeth may fall out after eating this pie but, hey--it's worth it! Well, not exactly. Just be sure you brush and floss after indulging in this rich delicacy. Yum!
Provided by Ellen Bales
Categories Pies
Time 55m
Number Of Ingredients 11
Steps:
- 1. In a heavy medium saucepan combine the 1 cup whipping cream, chocolate pieces, butter and sugar. Cook over low heat, stirring constantly, until chocolate is melted (about 10 minutes). Remove from heat.
- 2. Gradually stir half of the hot mixture into beaten egg yolks. Return egg mixture to chocolate mixture in saucepan. Cook over medium-low heat, stirring constantly, until mixture is slightly thickened and begins to bubble (about 5 minutes). Remove from heat. (Mixture may appear to separate.)
- 3. Stir in the 3 Tbsp. creme de cacao or whipping cream. Place the saucepan in a bowl of ice water, stirring occasionally, until the mixture stiffens and becomes hard to stir (about 20 minutes.)
- 4. Transfer the chocolate mixture to a medium mixing bowl. Beat cooled chocolate mixture with an electric mixer on medium to high speed for 2 to 3 minutes or until light and fluffy.
- 5. Spread caramel ice cream topping in bottom of baked pastry shell. Sprinkle pecans or almonds evenly over caramel. Carefully spread filling into pie shell.
- 6. Cover and refrigerate pie for 5 to 24 hours. To serve, top with whipped cream and if you like, garnish with chocolate curls.
CARAMEL PECAN FRENCH SILK PIE
This is just like my favorite pie from Baker's Square. This recipe came from BHG. Cooking time denotes "chill" time. :)
Provided by Cookiegirlandi
Categories Dessert
Time 5h40m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Prepare Baked Pastry Shell; set aside.
- In a heavy medium saucepan combine the 1 cup whipping cream, the chocolate pieces, butter, and sugar.
- Cook over low heat, stirring constantly, until chocolate is melted (about 10 minutes).
- Remove from heat.
- Gradually stir half of the hot mixture into beaten egg yolks.
- Return egg mixture to chocolate mixture in saucepan.
- Cook over medium-low heat, stirring constantly, until mixture is slightly thickened and begins to bubble (about 5 minutes).
- Remove from heat.
- (Mixture may appear to separate.) Stir in the 3 tablespoons creme de cacao or whipping cream.
- Place the saucepan in a bowl of ice water, stirring occasionally, until the mixture stiffens and becomes hard to stir (about 20 minutes).
- Transfer the chocolate mixture to a medium mixing bowl.
- Beat cooled chocolate mixture with an electric mixer on medium to high speed for 2 to 3 minutes or until light and fluffy.
- Spread caramel ice cream topping in bottom of Baked Pastry Shell.
- Sprinkle pecans evenly over caramel.
- Carefully spread filling into pie shell.
- Cover and refrigerate pie for 5 to 24 hours.
- To serve, top with whipped cream.
- If you like, garnish with chocolate curls.
Nutrition Facts : Calories 669.1, Fat 42.1, SaturatedFat 19.1, Cholesterol 115.1, Sodium 360.4, Carbohydrate 68.7, Fiber 3.2, Sugar 22.8, Protein 5.5
PECAN CARAMEL FRENCH SILK PIE
Make and share this Pecan Caramel French Silk Pie recipe from Food.com.
Provided by lik2fish
Categories Dessert
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Set aside 2 tablespoons of chopped pecans for garnish.
- Mix remaining pecans with caramel.
- Spread in baked pastry shell.
- Spread cream cheese mixture over that.
- Spread with the mousse.
- Top with whipped cream.
- Garnish with reserved pecans.
- Refrigerate before serving for at least 2 hours.
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- In a heavy medium saucepan combine the 1 cup whipping cream, the chocolate pieces, butter, and sugar. Cook over low heat, stirring constantly, until chocolate is melted (about 10 minutes). Remove from heat. Gradually stir half of the hot mixture into beaten egg yolks. Return egg mixture to chocolate mixture in saucepan. Cook over medium-low heat, stirring constantly, until mixture is slightly thickened and begins to bubble (about 5 minutes). Remove from heat. (Mixture may appear to separate.) Stir in the 3 tablespoons creme de cacao or whipping cream. Place the saucepan in a bowl of ice water, stirring occasionally, until the mixture stiffens and becomes hard to stir (about 20 minutes). Transfer the chocolate mixture to a medium mixing bowl.
- Beat cooled chocolate mixture with an electric mixer on medium to high speed for 2 to 3 minutes or until light and fluffy.
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- In a heavy medium saucepan combine the 1 cup whipping cream, the chocolate pieces, butter, and sugar. Cook over low heat, stirring constantly, until chocolate is melted (about 10 minutes). Remove from heat. Gradually stir half of the hot mixture into beaten egg yolks. Return egg mixture to chocolate mixture in saucepan. Cook over medium-low heat, stirring constantly, until mixture is slightly thickened and begins to bubble (about 5 minutes). Remove from heat. (Mixture may appear to separate.) Stir in the 3 tablespoons creme de cacao or whipping cream. Place the saucepan in a bowl of ice water, stirring occasionally, until the mixture stiffens and becomes hard to stir (about 20 minutes). Transfer the chocolate mixture to a medium mixing bowl.
- Beat cooled chocolate mixture with an electric mixer on medium to high speed for 2 to 3 minutes or until light and fluffy.
- Spread caramel ice cream topping in bottom of Baked Pastry Shell. Sprinkle pecans evenly over caramel. Carefully spread filling into pie shell. Cover and refrigerate pie for 5 to 24 hours. To serve, top with whipped cream. If you like, garnish with chocolate curls. Makes 8 to 10 servings.
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