Chocolate-pecan And Caramel Pie
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Desserts, Pies | 8 | Servings | |
INGREDIENTS
| 1 | Knox unflavoured gelatine | |
| 1/4 | c | Cold water |
| 2 | c | Whipping cream |
| 1 | Choc.chips, semi-sweet | |
| 2 | Eggs | |
| 1 | t | Vanilla extract |
| 1 | c | Caramels, about 22 |
| 2 | T | Butter |
INSTRUCTIONS
In small saucepan, sprinkle unflavored gelatine over cold water; let stand 1 minute. Stir over low heat until gelatine is completely dissolved, about 3 minutes. Stir in ONE cup cream. Bring just to the boiling point; then immediately add to blender with chocolate. Process until chocolate is completely melted, about 1 minute. While processing, through feed cap, and 1/2 Cup of the cream, eggs, and vanilla; process until blended. Pour into large bowl and chill until thickened, about 15 minutes. Meanwhile, in small saucepan, combine caramels, 1/4 cup of the cream, and butter. Simmer over low heat, stirring occasionally, until caramels are completely melted and mixture is smooth. Pour onto Chocolate-Pecan Crust (recipe follows) to cover bottom; let stand at room temperature to cool, about 10 minutes. With wire whisk or spoon, beat gelatin mixture until smooth. Pour into prepared crust; chill until firm, about 3 hours. Garnish with remaining 1/4 cup of cream, whipped, and if desired, pecans. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 164
Calories From Fat: 129
Total Fat: 14.7g
Cholesterol: 49.2mg
Sodium: 33.5mg
Potassium: 43mg
Carbohydrates: 7.7g
Fiber: 0g
Sugar: 5.9g
Protein: 1.1g