Chocolate Caramel Satin Pie

"From Pillsbury Bake-Off 1988. Yum!"
 
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Ready In:
1hr
Ingredients:
12
Serves:
10
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ingredients

  • 1 refrigerated pie crust (from 15 oz. pkg.)
  • Filling

  • 24 vanilla caramels, unwrapped
  • 13 cup water
  • 23 cup firmly packed brown sugar
  • 23 cup sour cream
  • 2 eggs, beaten
  • 1 teaspoon vanilla
  • 12 cup chopped walnuts
  • 12 ounce grated sweet baking chocolate, reserving 2 T
  • Topping

  • 1 cup white vanilla chip
  • 14 cup milk
  • 1 cup whipping cream
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directions

  • Heat oven to 450. Prepare pie crust according to pkg. directions for one-crust baked shell using 9 inch pie pan. Bake at 450 for 8 to 9 minutes or until light golden brown. Cool slightly.
  • Meanwhile, in heavy saucepan, combine caramels and water. Cook over low heat until caramels are melted and mixture is smooth, stirring occasionally.
  • Remove from heat. Stir in brown sugar, sour cream, eggs, vanilla and walnuts; blend well. Pour into baked shell. Reduce heat to 350. Immediately return to oven. Bake an additional 30-40 minutes or until edges of filling are set. Cool 15 minutes. Sprinkle chocolate over pie. Refrigerate until firm, about 2 hours.
  • In small heavy saucepan, combine white vanilla chips and milk. Cook over low heat until chips are melted, stirring constantly. Remove from heat; cool. In small bowl, beat whipping cream until stiff peaks form. Fold in melted chip mixture.
  • Spread over cooled filling. Sprinkle with 2 T. resevred chocolate. Refrigerate until serving time. Store in refrigerator.

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