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Categories:
flour butter nuts caramels butter water pecans cream cheese powdered sugar sweet baking water vanilla whipping cream powdered sugar chocolate curls
Viewed: 38 - Published at: 5 years agoIngredients
- 1 cup all-purpose flour
- 12 cup butter or 12 cup margarine, softened
- 14 cup finely chopped nuts
- 30 caramels, unwrapped (from 14-ounce bag)
- 2 tablespoons butter or 2 tablespoons margarine
- 2 tablespoons water
- 12 cup chopped pecans, toasted
- 2 (3 ounce) packages cream cheese, softened
- 13 cup powdered sugar
- 4 ounces sweet baking chocolate
- 3 tablespoons hot water
- 1 teaspoon vanilla
- 2 cups whipping cream (heavy)
- 2 tablespoons powdered sugar
- chocolate curls, if desired
Method
- PAT-IN-PAN PIE CRUST:.
- Heat oven to 400F Mix all ingredients until dough forms.
- Press firmly and evenly against bottom and side of pie plate, 9 x 1 1/4 inches.
- Bake 12 to 15 minutes or until light brown.
- Cool completely.
- PIE:.
- Heat caramels, butter and 2 tablespoons water in 2-quart saucepan over medium heat, stirring frequently, until caramels are melted.
- Pour into pie crust.
- Sprinkle with pecans.
- Refrigerate about 1 hour or until chilled.
- Beat cream cheese and 1/3 cup powdered sugar with spoon until smooth.
- Spread over caramel layer; refrigerate.
- Heat chocolate and 3 tablespoons hot water in 1-quart saucepan over low heat, stirring constantly, until chocolate is melted.
- Cool to room temperature.
- Stir in vanilla.
- Beat whipping cream and 2 tablespoons powdered sugar in chilled medium bowl with electric mixer on high speed until stiff; reserve 1 1/2 cups.
- Fold chocolate mixture into remaining whipped cream.
- Spread over cream cheese mixture.
- Garnish with reserved whipped cream and chocolate curls.
- Cover and refrigerate at least 1 hour until firm but no longer than 48 hours.
- Store covered in refrigerator.
- Makes 12 servings.
