Baking Banquet: CHOCOLATE CARAMEL FRENCH SILK PIE

Saturday, October 26, 2013

CHOCOLATE CARAMEL FRENCH SILK PIE

Crust:

1 refrigerated pie crust (from 15 oz. package)

Dark Chocolate Filling:

3 oz. unsweetened chocolate, cut into pieces

¾ cup butter, softened (do not use margarine) I used Kerry Gold Irish Butter

1 cup baker’s extra fine sugar (if available)

½ teaspoon vanilla

¾ cup refrigerated fat free egg product

Caramel Swirl:

4 oz. unwrapped caramels (12 – 13)

3 tablespoons heavy whipping cream

¼ cup butter, softened, I used Kerry Gold Irish Butter

1/8 cup refrigerated fat free egg product

Topping:

½ cup sweetened whipped cream

Chocolate Curls, if desired

Heat oven to 450 degrees F. Prepare pie crust as directed on package for one crust baked shell using 9-inch pie pan. Bake at 450 for 9 to 11 minutes or until light golden brown. Cool 30 minutes or until completely cooled.

Melt caramel and whipping cream in small saucepan over low heat; let cool to room temperature. Set aside.

Melt chocolate in small saucepan over low heat; cool. In small bowl, beat ¾ cup butter until fluffy. Gradually add sugar, beating until light and fluffy. Add cooled chocolate and vanilla; blend well.

Add egg product to the dark chocolate mixture, ¼ cup of egg product at a time, beating at high speed 2 minutes after each addition. Beat until mixture is smooth and fluffy. Pour into cooled baked shell.

Add ¼ cup butter to the caramel and beat until well blended. Then add the egg product. Mix well.

With a teaspoon, drop dollops of caramel mixture in a circular pattern on top of the chocolate filling. Using a knife, spiral the caramel mixture through the chocolate filling. Then, using a flat spatula, smooth the top over. Then, drop a few more smaller dollops and drizzles of the caramel mixture and using the spatula, make shallow swirls with the caramel in the chocolate.

Refrigerate at least 2 hours before serving. Top with whipped cream and chocolate curls. Store in refrigerator.