- 10
Ingredients
- Caramel Layer:
- 1/2 cup(s) pecan pieces, toasted and coarsely chopped
- One 6-oz ready-to-fill chocolate-flavored crumb crust
- 17 individually wrapped square caramels (5 oz, 3⁄4 cup), unwrapped
- 1/4 cup(s) canned evaporated milk (not sweetened condensed)
- Truffle Layer:
- 5 1/2 cup(s) (9 oz) semisweet chocolate chips
- 1 cup(s) heavy (whipping) cream
- 3 tablespoon(s) stick butter
- Decoration:
- slightly sweetened whipped cream
Preparation
Step 1
Sprinkle pecans on crust.
Caramel Layer:
Put caramels in a bowl with the evaporated milk. Microwave (see Tip), stirring every 10 seconds, until caramels are melted and mixture is smooth. Pour over pecans.
Truffle Layer:
Heat chocolate chips, cream and butter in a bowl in the microwave stirring every 10 seconds until chocolate is melted and smooth. Pour over caramel layer. Refrigerate about 4 hours until set.
To serve: Pipe or spoon shipped cream around the edge of pie.
Tips & Techniques
You can also melt the caramels with the evaporated milk in a saucepan over low heat, stirring often until smooth. The chips can be melted the same way.
Read more: Chocolate Truffle Pie at WomansDay.com- Chocolate Dessert Recipes - Woman's Day