Michelemarie
Executive Chef
Chocolate Truffle Pie
1/2 c chopped pecans
6 oz ready-to-fill chocolate pie crust
3/4 c (5 oz) caramels (17 squares)
1/4 c canned evaporated milk
1-1/2 c (9 oz) semisweet chocolate chips
1 c heavy whipping cream
3 T butter
Sprinkle pecans on crust
Heat caramels and evaporated milk in heavy saucepan over low leat or in a bowl in microwave, stirring often until caramel melts and mixture is smooth. Pour over pecans.
Heat chocolate chips, cream and butter in heavy saucespan over low heat or in microwave, stiring until chocolate melts and mixture is smooth. Pour over caramel layer.
Refrigerate at least 4 hours.
Garnish with whipped cream.
This pie is so good and very elegant except for the foil tin the chocolate pie crust comes in so don't let your guests see that part - or - make a homemade crust. This is very rich so don't make the mistake I did, cut into small pieces to make it last longer!
1/2 c chopped pecans
6 oz ready-to-fill chocolate pie crust
3/4 c (5 oz) caramels (17 squares)
1/4 c canned evaporated milk
1-1/2 c (9 oz) semisweet chocolate chips
1 c heavy whipping cream
3 T butter
Sprinkle pecans on crust
Heat caramels and evaporated milk in heavy saucepan over low leat or in a bowl in microwave, stirring often until caramel melts and mixture is smooth. Pour over pecans.
Heat chocolate chips, cream and butter in heavy saucespan over low heat or in microwave, stiring until chocolate melts and mixture is smooth. Pour over caramel layer.
Refrigerate at least 4 hours.
Garnish with whipped cream.
This pie is so good and very elegant except for the foil tin the chocolate pie crust comes in so don't let your guests see that part - or - make a homemade crust. This is very rich so don't make the mistake I did, cut into small pieces to make it last longer!
