Caramel Pecan French Silk Pie
Caramel Pecan French Silk Pie
Time: 5 hrs 40 mins
Ingredients
- 1 baked pastry shells
- 1 cup whipping cream
- 6 ounces semisweet chocolate pieces (1 cup)
- 1/3 cup butter
- 1/3 cup sugar
- 2 egg yolks, lightly beaten
- 3 tablespoons Creme de Cacao or 3 tablespoons whipping cream
- 1 (12 1/4 ounce) jar caramel ice cream topping (1 cup)
- 3/4 cup coarsely chopped toasted pecans or 3/4 cup 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.
- 3 Cook over low heat, stirring constantly, until chocolate is melted (about 10 minutes).
- 4 Remove from heat.
- 5 Gradually stir half of the hot mixture into beaten egg yolks.
- 6 Return egg mixture to chocolate mixture in saucepan.
- 7 Cook over medium-low heat, stirring constantly, until mixture is slightly thickened and begins to bubble (about 5 minutes).
- 8 Remove from heat.
- 9 (Mixture may appear to separate.) Stir in the 3 tablespoons creme de cacao or whipping cream.
- 10 Place the saucepan in a bowl of ice water, stirring occasionally, until the mixture stiffens and becomes hard to stir (about 20 minutes).
- 11 Transfer the chocolate mixture to a medium mixing bowl.
- 12 Beat cooled chocolate mixture with an electric mixer on medium to high speed for 2 to 3 minutes or until light and fluffy.
- 13 Spread caramel ice cream topping in bottom of Baked Pastry Shell.
- 14 Sprinkle pecans evenly over caramel.
- 15 Carefully spread filling into pie shell.
- 16 Cover and refrigerate pie for 5 to 24 hours.
- 17 To serve, top with whipped cream.
- 18 If you like, garnish with chocolate curls.
