Chocolate Caramel Pecan Pie

This pie.  Seriously.  There are not enough words to describe how delicious it is.  A combo of caramel pecans and chocolate cheesecake.  It saved my Thanksgiving fail (see previous post).

Screen Shot 2015-11-28 at 11.04.07 AM

Pie Crust 

1 1/4 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon sugar

1/2 cup butter, cold, cut into 16 pieces

3 tablespoons ice water, plus extra, as needed

Follow directions found in this video (expect their recipe uses shortening, and this recipe does not).  To roll out and transfer, watch this video.  Be sure to poke a few holes in the bottom of the crust.

Put pie crust in freezer for 15-20 minutes.  Blind bake by laying a piece of foil in the pie dish, fill with pie weights or dry beans, and bake at 400 degrees for 8-10 minutes.

Chocolate Layer

1/2 cup chocolate chips

2 tablespoons heavy cream

4 ounces cream cheese, softened

2 tablespoon sugar

1 large egg

In a microwave-safe bowl, melt the chocolate chips and cream 30 seconds at time until it is melted.  Mix in cream cheese, then add sugar and egg.  Spread evenly in blind-baked pie crust.

Caramel Pecan Layer

3/4 cup coarsely chopped pecans

3/4 cup caramel (14 unwrapped caramels)

2 tablespoons heavy cream

2 tablespoons butter

1 large egg

1/2 teaspoon vanilla

pinch of salt

6 tablespoons sugar

Toast pecans in a 350 degree oven until fragrant.

In a medium microwave-safe bowl combine caramel, cream and butter.  Microwave in 30-second intervals until smooth.  Cool.

Stir in eggs, vanilla, salt, and sugar.  Stir in pecans.  Pour caramel mixture over chocolate layer in pie crust.

Place pie on baking sheet (it will spill easily).  Bake pie at 350 degrees for 35-45 minutes or until center is set.  Let pie cool.  Serve cold or warm.  Can be frozen and then thawed for 4-8 hours in refrigerator.

Advertisements

Thanksgiving Fail

Last year I made a turkey roulade.  It was moist and tender and probably the best turkey I ever had.  So naturally, what would you think I would make this year?  Turkey roulade, of course.

So I made it.  Carved up my turkey, boned the legs.  Rolled the pieces of meat with delicious fillings (butter and orange in one and olive oil and smoked paprika in the other), and baked it.

I was late to dinner and the turkeys need finishing.  So everyone ate the rest of their meal without turkey, then I sliced up the roulades.

And they were disgusting.

But I saved my image by serving a delicious pie.

See the next post for the recipe.  It’s good at Thanksgiving and the other 364 days of the year.

Pie Class Update, Blog Recommendation and the Slow Cooker Trick

Hi Everyone!  Look to the last post for an invitation to a Pie Class.  It will be held on Saturday, November 21st.  If you are planning on coming, email me at meganhinckley@gmail.com and we will work out a time that will work for everyone.  You will take home a pie, ready to freeze, then thaw and bake on Wednesday or Thursday so it will be ready for Thanksgiving.  We will taste test the finished dish that night, as well – so you know what you have to look forward to.

A lot of our recipes come from the internet.  One of the blogs I’m loving right now is Gimme Some Oven.  Just this morning, I made the 20-minute Cheesy Chicken Enchilada Soup with the homemade enchilada sauce to share with some friends at work.  Yum!

A while back, a friend asked me to share a picture of my slow cooker foil trick for cooking frozen foods (and anything too big for your slow cooker – like a whole turkey breast).  When I came home from work that day, the lid had fallen neatly into place.  It was perfect.

20151022_070707 20151022_070744 (1)