Ingredients
- CRUST:
- 30 chocolate wafer cookie
- 3 tbs sugar
- 1/4 cup unsalted butter, melted
- CHOCOLATE FILLING:
- 1 cup heavy cream
- 8 oz semisweet choc. Chopped
- CARAMEL FILLING:
- 3/4 cup sugar
- 1/3 cup heavy cream
- 5 tbs unsalted butter
- 1/2 tsp vanilla
- Pinch salt
- 3/4 cup chopped pecans
Preparation
Step 1
Make crust, preheat oven 375* In a food processor pulse wafer and sugar until ground, With motor running add butter until clumps form. Press mixture into 9 inch tart pan Bake 8-10 min. Until firm; cool;
Make choc. Filling: warm cream over med heat until it boils, remove from heat add choc and whisk until smooth, let cool.
Make caramel filling: over low heat, stir sugar and 1/3 cup water until sugar dissolves. Raise heat bring to a boil, and cook swirling pan until amber colored 10 min. Remove from heat. Stir in cream, butter, vanilla, and salt. Return to low heat stir until smooth. Pour into bowl and chill 30 min.
Pour half of choc. Filling into pie shell sprinkle with nuts. Chill 25 min. Spread caramel over, chill 15 min, Pour rest of choc. Filling over and chill 30 min.