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).

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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.


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