Post by cakegirl62 on Sept 22, 2004 11:15:44 GMT -5
Caramel Pecan Silk Pie Supreme
2 deep dish pie shells
1st layer: Carmel & pecans:
14 oz. Caramels
½ cup unsalted butter
½ cup whipping cream
2 cups pecans, chopped (small pieces, not finely chopped), and roasted
Put caramels, butter and whipping cream in saucepan. Cook over low heat, stirring frequently until caramels and butter melt (use a whisk for this). Remove from heat and stir until completely smooth. Stir in pecans. Pour into baked pie shell. Refrigerate, covered, for several hours until firm.
2nd layer: French Silk
2 cups powdered sugar (10X), sifted
½ lb. Unsalted butter, softened
4 eggs
4 (1-ounce) squares unsweeted chocolate, melted and cooled
¼ teaspoon vanilla extract
Beat sugar with butter in large bowl until smooth. Add eggs, 1 at a time, beating well after each addition. Add melted chocolate; stir in vanilla extract. Mix well; spread on top of cool, firm caramel layer. Chill until ready to add cream cheese layer.
3rd layer: Cream Cheese
8 ounces Philadelphia Brand Cream Cheese, softened
2 Tablespoons milk or half-and-half
2 Tablespoons sugar
3 cups thawed Cool Whip Whipped Topping (will use part of an 8 oz. container)
Mix cream cheese, milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped tipping. Carefully spread over chocolate mixture.
Decorative Topping: Whipped cream
2 cups whipping cream, whipped until stiff peaks form
a few caramels, melted
1 square of chocolate, melted
Using pastry bag (or sandwich-type bag with corner snipped off), “Pipe” one continuous line of whipped cream around edge of cream cheese mixture, next to crust. Next, put dollops of whipped cream all over pie (circle shape , about 1 inch across– again, using pastry bag). Place pecan halves on top of pie. Keep chilled.
2 deep dish pie shells
1st layer: Carmel & pecans:
14 oz. Caramels
½ cup unsalted butter
½ cup whipping cream
2 cups pecans, chopped (small pieces, not finely chopped), and roasted
Put caramels, butter and whipping cream in saucepan. Cook over low heat, stirring frequently until caramels and butter melt (use a whisk for this). Remove from heat and stir until completely smooth. Stir in pecans. Pour into baked pie shell. Refrigerate, covered, for several hours until firm.
2nd layer: French Silk
2 cups powdered sugar (10X), sifted
½ lb. Unsalted butter, softened
4 eggs
4 (1-ounce) squares unsweeted chocolate, melted and cooled
¼ teaspoon vanilla extract
Beat sugar with butter in large bowl until smooth. Add eggs, 1 at a time, beating well after each addition. Add melted chocolate; stir in vanilla extract. Mix well; spread on top of cool, firm caramel layer. Chill until ready to add cream cheese layer.
3rd layer: Cream Cheese
8 ounces Philadelphia Brand Cream Cheese, softened
2 Tablespoons milk or half-and-half
2 Tablespoons sugar
3 cups thawed Cool Whip Whipped Topping (will use part of an 8 oz. container)
Mix cream cheese, milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped tipping. Carefully spread over chocolate mixture.
Decorative Topping: Whipped cream
2 cups whipping cream, whipped until stiff peaks form
a few caramels, melted
1 square of chocolate, melted
Using pastry bag (or sandwich-type bag with corner snipped off), “Pipe” one continuous line of whipped cream around edge of cream cheese mixture, next to crust. Next, put dollops of whipped cream all over pie (circle shape , about 1 inch across– again, using pastry bag). Place pecan halves on top of pie. Keep chilled.