Pie Crust
Chocolate Layer:
1 c semisweet chocolate chips
1/4 c heavy whipping cream
8 oz. cream cheese, softened
1/4 c granulated sugar
1 large egg
Caramel "Pecan" Layer:
1 sleeve Ritz crackers, crushed
28 caramels, unwrapped (or about 1 1/2 c homemade caramel)
1/4 c heavy whipping cream
1/4 c butter
2 large eggs
1 tsp vanilla extract
1/4 tsp salt
3/4 c granulated sugar
Make crust according to your own preferences. Preheat oven to 350 degrees.
For the chocolate layer, in a medium bowl, melt the chocolate chips and cream for one minute. Stir until melted and combined (microwave in short spurts if more time is needed).
In a large bowl (or blender) beat the cream cheese and sugar until smooth and combined. Add the egg and mix until just blended. Scrape in the chocolate mixture and mix until smooth. Spread the chocolate mixture evenly in the cooled crust.
For the caramel "pecan" layer, lightly crush the Ritz crackers while in their sleeve. In a medium bowl, combine the caramels, cream, and butter. Microwave at 1-minute intervals, stirring every 30 seconds or so, until melted and smooth. Watch carefully so the caramels don't overcook (this can happen more easily with store-bought caramels). Let the mixture cool slightly.
In a small bowl, whisk together the eggs, vanilla, salt and sugar. Quickly whisk this mixture into the caramel mixture. Stir in the Ritz crackers.
Pour the caramel mixture over the chocolate layer. Place the pie plate on a foil-lined baking sheet (in case of spillage) and bake for 45-50 minutes or until the center is almost set (it's okay if it jiggles slightly). Cover the edges of the pie crust part way through baking if it is becoming overly browned.
Let the pie cool for a couple of hours. Serve with either whipped cream or vanilla ice cream.
Modified from Mel's Kitchen Cafe
No comments:
Post a Comment