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Categories:
semi-sweet chocolate chips butter eggs sugar sugar canplanters pistachio lovers caramel topping heavy cream mixed coarse red
Viewed: 53 - Published at: 9 years agoIngredients
- 1 (9 inch) refrigerated pie crusts
- 1 14 cups semi-sweet chocolate chips
- 1 cup butter
- 3 eggs
- 14 cup granulated sugar
- 2 tablespoons granulated sugar
- 1 (6 ounce) canplanters pistachio lovers mixed nuts, with pistachios, cashews and almonds (1 1/2 cups)
- 13 cup caramel topping
- 1 cup heavy cream
- 1 tablespoon mixed coarse red and green decorator sugar
Method
- Preheat oven to 350 degrees.
- Coat 9 inch pie pan with cooking spray.
- Fit dough into pan; flute edge.
- Line crust with foil; fill with dried beans.
- Bake 20 minutes or until lightly browned.
- Remove foil with beans.
- Cool on rack 20 minutes.
- Reduce oven temperature to 325 degrees.
- Meanwhile, in microwave-safe bowl, microwave chocolate chips and butter on high in 30-second intervals until melted, stirring until smooth.
- Cool 10 minutes.
- In separate bowl, whisk together eggs and 1/4 cup granulated sugar.
- Stir in chocolate mixture until combined and smooth.
- Pour into crust.
- Bake 55-60 minutes or until filling is puffed but set in center.
- Cool on rack 30 minutes.
- Refrigerate at least 3 hours or overnight.
- Just before serving, combine nuts and caramel; spread in center of pie.
- Beat cream with remaining 2 T granulated sugar until stiff peaks form.
- If desired, transfer to pastry bag fitted with medium star tip.
- Pipe or spread whipped cream in border around edge of pie; sprinkle with decorating sugar.
- To freeze: wrap chilled undecorated pie tightly in foil; freeze up to 6 weeks.
- Thaw overnight in refrigerator.
- Top and decorate as directed.
