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Caramel-Pecan French Silk Pie
Chill: 5 hrs to 24 hrs
Ingredients
- 1 Baked Pastry Shell
- 1 cup whipping cream
- 1 cup semisweet chocolate pieces (6 ounces)
- 1/3 cup butter
- 1/3 cup sugar
- 2 egg yolks, lightly beaten
- 3 tablespoons creme de cacao or whipping cream
- 1 12 1/4 ounce jar caramel ice cream topping (1 cup)
- 3/4 cup coarsely chopped toasted pecans or almonds
- 1 cup whipped cream
- Chocolate curls (optional)
Directions
1. Prepare Baked Pastry Shell; set aside.
2. In a heavy medium saucepan combine the 1 cup whipping cream, the chocolate pieces, butter, and sugar. Cook over low heat, stirring constantly, until chocolate is melted (about 10 minutes). Remove from heat. Gradually stir half of the hot mixture into beaten egg yolks. Return egg mixture to chocolate mixture in saucepan. Cook over medium-low heat, stirring constantly, until mixture is slightly thickened and begins to bubble (about 5 minutes). Remove from heat. (Mixture may appear to separate.) Stir in the 3 tablespoons creme de cacao or whipping cream. Place the saucepan in a bowl of ice water, stirring occasionally, until the mixture stiffens and becomes hard to stir (about 20 minutes). Transfer the chocolate mixture to a medium mixing bowl.
3. Beat cooled chocolate mixture with an electric mixer on medium to high speed for 2 to 3 minutes or until light and fluffy.
4. Spread caramel ice cream topping in bottom of Baked Pastry Shell. Sprinkle pecans evenly over caramel. Carefully spread filling into pie shell. Cover and refrigerate pie for 5 to 24 hours. To serve, top with whipped cream. If you like, garnish with chocolate curls. Makes 8 to 10 servings.
The result was good but I had a few challenges along the way. I doubled the recipe to make two pies. During the ice chill/bath stage it never stiffened up. It never got thick, light and airy. I compromised and beat in some cool whip, so it worked but it was disappointing. I bought semi sweet chocolate morsels instead of baking chocolate, it made it waaaay supersweet. If I were to make this again I'd reduce the chocolate for sure.
11/29/2011 02:57:34 PM Report Abuse