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Ingredients
- Crust:
- 1/2 cup (1 stick) butter, softened
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/3 cup confectioners' sugar
- 1/4 cup Dutch-process cocoa
- 1 cup all-purpose flour
- 1/2 cup chopped pecans (toasting pecans is optional)
- Caramel Filling:
- 2 cups (12 ounces) caramel pieces
- 1/2 cup heavy cream
- 1 cup Ghirardelli white chocolate chips
- Chocolate Glaze:
- 1 cup Ghirardelli bittersweet chocolate chips
- 1/2 cup heavy cream
- 2 tbsp corn syrup
- 1/2 cup chopped pecans (toasting pecans is optional)
Details
Servings 12
Preparation
Step 1
To make the crust: In a medium-size bowl, beat the butter until fluffy. Add the salt, vanilla, sugar and cocoa, blend until smooth. Add the flour and stir to blend. Finally, add the nuts. The mixture will be dry.
Lightly grease a 9-inch pie pan. Press the crust into the bottom and up the sides of the pan. Bake in a preheated 400 F oven for 15 to 18 minutes, until it's set. (The dark color makes it hard to tell, but it's done when you can just begin to smell the chocolate). Remove the crust from the oven and set it aside to cool.
For the filling: In a medium saucepan, set over low heat, stir together the caramel, heavy cream and white chocolate until they're melted and smooth. Pour the filling into the cooled crust and set it aside to firm while making the glaze.
To make the glaze: Melt the chocolate with the cream and corn syrup over low heat, stirring until smooth. Drizzle the glaze over the filling and sprinkle with the pecans. Refrigerate the pie for 1 hour or more before serving. It's best served chilled but not cold; remove the pie from the refrigerator about 15 to 20 minutes before serving.
Nutrition Information:
Per serving
520 calories
32 g fat (17 g saturated, 54 percent fat calories)
5 g protein
56 g carbohydrates
52 mg cholesterol
2 g fiber
273 mg sodium
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