Dark Chocolate Walnut Caramel Pie Recipes

CHOCOLATE-WALNUT PIE

Steps:

• Heat oven to 350°F.
• Press pie crust in 8- or 9-inch pie plate; crimp edges as desired. Place in refrigerator.
• In large bowl, mix flour, brown sugar and salt. Add eggs, melted butter and vanilla; mix until combined. Stir in walnuts and chocolate chips. Spread evenly in pie crust.
• Bake 45 to 50 minutes or until pie is golden. Cool completely before serving, 1 to 2 hours. Top each serving with whipped cream.

DARK CHOCOLATE-CARAMEL MACCHIATO PIE

Steps:

• Preheat oven to 350°. Pulse biscotti in a food processor until fine crumbs form (about 1-1/4 cups). Add butter; pulse until blended. Press onto bottom and up sides of a greased 9-in. pie plate. Bake until lightly browned, 8-10 minutes. Cool on a wire rack., Beat 4 ounces cream cheese until creamy. Gradually beat in melted dark chocolate and coffee until blended. Fold in 3/4 cup whipped topping. Spread in crust. Freeze until set, about 30 minutes., Beat remaining cream cheese until creamy. Gradually beat in melted milk chocolate until blended. Fold in 3/4 cup whipped topping. Spread over first layer. Freeze until set, about 30 minutes., Place remaining whipped topping in a large bowl; fold in 1/4 cup caramel syrup. Spread over pie; top with shaved chocolate. Refrigerate until serving. If desired, drizzle with additional caramel syrup before serving.

DARK CHOCOLATE-WALNUT CARAMEL PIE

Steps:

• In a heavy 3 qt saucepan, heat sugar and water on medium until sugar dissolves and turns amber colored, about 15 minutes.
• Meanwhile, in microwave safe 1 cup measuring cup, heat 3/4 cream on high for 45 seconds. Place remaining 1/2 cup cream in refrigerator to keep cold for whipping later.
• Remove saucepan from heat. Stir in warm cream until a smooth caramel forms, it will stiffen when cream is added. Stir in chocolate and butter until completely melted. Stir in vanilla and 1 1/2 cups walnuts. Reserve remaining walnuts to sprinkle on top of pie later.
• Pour warm chocolate filling into pie shell. Cool on wire rack for 1 hour, then cover and refrigerate for 3 hours or until set.
• When ready to serve, in a medium bowl, with mixer on medium speed, beat remaining 1/2 cup cream until soft peaks form. With metal spatula, spread whipped cream over top of pie. Sprinkle with reserved walnuts.