Chocolate Caramel Crunch Pie Recipes

CHOCOLATE-CARAMEL CREAM PIE

Steps:

• On a lightly floured work surface, roll pate brisee to 1/8-inch thickness. Fit into a 9-inch pie dish. Trim edges, leaving a 1-inch overhang. Tuck overhang under dough so edges are flush with rim, and crimp edges. Lightly prick bottom of dough with a fork. Refrigerate for 30 minutes.
• Preheat oven to 375 degrees. Line dough with parchment paper, and fill with pie weights or dried beans. Bake until edges begin to look dry, 15 to 20 minutes. Carefully remove weights and parchment. Bake until crust is darker around edges and bottom looks dry, 15 to 20 minutes more. Let cool completely on a wire rack.
• Whisk together sugar, cornstarch, and salt in a small bowl. Heat milk and chocolate in a medium saucepan over medium-high heat, stirring occasionally, until chocolate melts. Add sugar mixture and whisk to combine.
• Whisk yolks in a medium bowl until combined. Pour in 1 cup milk mixture in a slow, steady stream, whisking until completely incorporated. Return mixture to saucepan. Cook over medium heat, stirring constantly, until it just begins to bubble, 1 to 2 minutes.
• Remove from heat, and stir in vanilla. Pour custard into crust. Press plastic wrap directly on surface of custard. Refrigerate until custard filling is chilled and firm, at least 4 hours (or overnight).
• Spread caramel whipped cream over filling. Serve immediately or refrigerate within 2 hours. Just before serving, sprinkle caramel crunch over top.

CHOCOLATE CRUNCH PIE

Steps:

• In a medium bowl, whisk together pudding mix and milk. Allow to set up 5 minutes, then fold in whipped topping. Gently stir in 1 cup of the crushed cookies and the chocolate chips. Spoon into crust. Sprinkle with remaining crushed cookies.
• Freeze overnight for best results. Remove pie from freezer 15 minutes before serving.

CHOCOLATE CRUNCH MUD PIE

Steps:

• Make the crust first. Melt chocolate and butter in the microwave.
• Mix in Rice Krispies. Quickly press mixture into a 9 inch pie plate. The bottom and up the sides.
• Freeze for 1-2 hours or until hard.
• Then blend first five filling ingredients well.
• Fold in Cool Whip and pour into frozen crust.
• Top with real whipped cream and chocolate shavings or a dusting of cocoa powder.
• Serve cold.