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. 

 
Ingredients

Caramels

Melting Caramel

Chopped Chocolate

Melted Caramel

Melted Chocolate

Melted Caramel in Mixing Bowl

Creamed Butter and Sugar

Adding Chocolate

Butter and Chocolate

All Mixed Up

In Pie Plate

Dollops

Swirling


Drizzles
Ready to Set with Shallow Swirls



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