This recipe comes from an old Betty Crocker magazine but can also be found on the Betty Crocker website at: Betty Crocker Caramel Chocolate Pie Supreme.
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Pat-in-Pan Pie Crust (recipe follows) I would much prefer a different pie crust (recipes follow)
30 caramels, from a 14-oz bag, unwrapped
2 tbsp butter
2 tbsp water
1/2 cup pecans, toasted*
2 (3-oz) pkgs cream cheese, softened
1/3 cup pwd sugar
4 oz sweet baking chocolate
3 tbsp hot water
1 tsp vanilla
2 cups heavy whipping cream
2 tbsp powdered sugar
chocolate curls, if desired
Pat-in-Pan Pie Crust
1 cup flour
1/2 cup butter, softened
1/4 cup finely chopped nuts
For the Crust
Heat oven to 400 degrees. Mix all of the ingredients until a soft dough forms, then press firmly against bottom and sides of a 9-inch pie plate. Bake 400 degrees for 12-15 minutes, or until light brown. Cool completely.
For the Pie
Bake Pat-in-Pan Pie crust. Heat the caramels, butter and 2 tbsp water in a 2-quart saucepan over medium heat, stirring frequently, until caramels are melted. Pour into pie crust. Sprinkle with pecans. Refrigerate about 1 hour, or until chilled.
Beat cream cheese and 1/3 cup pwd sugar with a spoon until smooth. Spread over caramel layer: refrigerate.
Heat chocolate and 3 tbsp hot water in a 1-quart saucepan over low heat, stirring constantly, until chocolate is melted. Cool to room temperature. Stir in the vanilla.
Beat the whipping cream and 2 tbsp pwd sugar in a chilled medium bowl with an electric mixer on high speed until stiff; reserve 1 1/2 cups. Fold chocolate mixture into remaining whipped cream. Spread over cream cheese mixture in pan. Garnish with reserved whipped cream and chocolate curls. Cover and refrigerate at least 1 hour to firm up, but no longer than 48 hours. Store covered in the refrigerator.
*To toast the pecans
Bake uncovered in an ungreased shallow pan at 350 degrees for 8-10 minutes, stirring frequently, until golden brown. Watch closely so they do not overbake.
Variations on the pie crust:
Vanilla Wafer Pie Crust
1 1/2 cups crushed Vanilla Wafers
4 tbsp sugar, granulated or pwd (optional)
1/4 cup butter, melted
Mix the above and press into an ungreased 9-inch pie pan. Bake 375 degrees for 8-10 minutes. Cool.
Chocolate Wafer Pie Crust
1 1/4 cups crushed Chocolate Wafer cookies
1/4 cup granulated sugar
1/4 cup butter, melted
Mix the above and press in an ungreased 9-inch pie pan. Bake 375 degrees for 8-10 minutes. Cool.
Graham Cracker Pie Crust
1 1/2 cup crushed Graham Crackers
1/4 cup sugar, granulated, pwd, or brown
1/3 cup butter, melted
Mix the above and press into an ungreased 9-inch pie pan. Bake 375 degrees for 8-10 minutes. Cool.
Pat-in-Pan Pie Crust (recipe follows) I would much prefer a different pie crust (recipes follow)
30 caramels, from a 14-oz bag, unwrapped
2 tbsp butter
2 tbsp water
1/2 cup pecans, toasted*
2 (3-oz) pkgs cream cheese, softened
1/3 cup pwd sugar
4 oz sweet baking chocolate
3 tbsp hot water
1 tsp vanilla
2 cups heavy whipping cream
2 tbsp powdered sugar
chocolate curls, if desired
Pat-in-Pan Pie Crust
1 cup flour
1/2 cup butter, softened
1/4 cup finely chopped nuts
For the Crust
Heat oven to 400 degrees. Mix all of the ingredients until a soft dough forms, then press firmly against bottom and sides of a 9-inch pie plate. Bake 400 degrees for 12-15 minutes, or until light brown. Cool completely.
For the Pie
Bake Pat-in-Pan Pie crust. Heat the caramels, butter and 2 tbsp water in a 2-quart saucepan over medium heat, stirring frequently, until caramels are melted. Pour into pie crust. Sprinkle with pecans. Refrigerate about 1 hour, or until chilled.
Beat cream cheese and 1/3 cup pwd sugar with a spoon until smooth. Spread over caramel layer: refrigerate.
Heat chocolate and 3 tbsp hot water in a 1-quart saucepan over low heat, stirring constantly, until chocolate is melted. Cool to room temperature. Stir in the vanilla.
Beat the whipping cream and 2 tbsp pwd sugar in a chilled medium bowl with an electric mixer on high speed until stiff; reserve 1 1/2 cups. Fold chocolate mixture into remaining whipped cream. Spread over cream cheese mixture in pan. Garnish with reserved whipped cream and chocolate curls. Cover and refrigerate at least 1 hour to firm up, but no longer than 48 hours. Store covered in the refrigerator.
*To toast the pecans
Bake uncovered in an ungreased shallow pan at 350 degrees for 8-10 minutes, stirring frequently, until golden brown. Watch closely so they do not overbake.
Variations on the pie crust:
Vanilla Wafer Pie Crust
1 1/2 cups crushed Vanilla Wafers
4 tbsp sugar, granulated or pwd (optional)
1/4 cup butter, melted
Mix the above and press into an ungreased 9-inch pie pan. Bake 375 degrees for 8-10 minutes. Cool.
Chocolate Wafer Pie Crust
1 1/4 cups crushed Chocolate Wafer cookies
1/4 cup granulated sugar
1/4 cup butter, melted
Mix the above and press in an ungreased 9-inch pie pan. Bake 375 degrees for 8-10 minutes. Cool.
Graham Cracker Pie Crust
1 1/2 cup crushed Graham Crackers
1/4 cup sugar, granulated, pwd, or brown
1/3 cup butter, melted
Mix the above and press into an ungreased 9-inch pie pan. Bake 375 degrees for 8-10 minutes. Cool.
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