Caramel Chocolate Pie Supreme

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.

Chocolate Pie Deluxe

This recipe comes from a very old Betty Crocker baking cookbook. It is a nice alternative to French Silk Pie.

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Crust
one 8 or 9 inch baked pie shell, baked and cooled

Filling
1 1/2 cups mini marshmallows (or 16 large)
1/2 cup milk
1 (8 oz.) milk chocolate bar, broken into small pieces
1 cup chilled heavy whipping cream

Topping (Optional)
1 cup heavy whipping cream, whipped until stiff peaks form
1(8 oz) chocolate bar, the sides shaved with a vegetable peeler to form chocolate curls

In a heavy saucepan, heat the marshmallows, milk, and chocolate bar until melted and smooth. Chill this mixture until, stirring occasionally until it mounds slightly when dropped from a spoon. Whip the heavy whipping cream until stiff peaks form. Fold into the chocolate mixture and pour into the pie shell, chilling for at least 8 hours. Serve with the additional whipped cream, if desired.

Strawberry Cream Pie

This is a very old recipe. Other than a short baking time for the crust, this is a no-bake pie that is easy to make and tastes very good.

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Graham Cracker Crust

1 1/2 cups graham cracker crumbs

1/3 cup powdered sugar

6 tbsp butter, melted

Mix together the ingredients and press into a 9-inch pie pan. Bake 375 degrees for 7 minutes. Cool.

Pie Filling

1 (8-oz.) package cream cheese, softened

1/4 cup granulated sugar

1/2 tsp vanilla extract

dash nutmeg

1 cup fresh strawberry slices, divided

1 cup whipping cream

1/4 cup powdered sugar

Garnish (Optional)

Additional strawberry slices

Additional whipped cream

In a large mixing bowl, combine the cream cheese, granulated sugar, vanilla, and nutmeg, mixing well until well combined. Mash 3/4 cup of the strawberry slices and stir into the cream cheese mixture. In another mixing bowl, beat together the whipping cream and powdered sugar until stiff peaks form and fold into the cream cheese mixture. Fold in the remaining strawberry slices. Spoon mixture into the prepared pie crust and chill for several hours. If desired, serve with additional strawberry slices and whipped cream.

Banana Cream Pie

This is the second time I've made this pie now. I found the recipe at Lick the Bowl Good. Monica's photos are so much better than mine, though. My pie may not have looked pretty, but it sure tasted good! The first time I made it, my kids chowed it down in one night, after I went to bed! I left strict instructions this time though, not to touch the pie until I said they could. The original source of the recipe can be found right here.

Note: Allow enough time for proper chilling of the pudding, then once put together, time for the pie to set up and for the inside layer of vanilla wafers to soften up. I prepared the pudding the morning before I served it, and that evening, I assembled it. I let the pie chill overnight and served it the following day.

Printable Recipe

You will want extra vanilla wafers for the inside layer. Additional cookies can be set up on the outside of the pie, if desired. You'll also need at least 2 ripe bananas.

Vanilla Wafer Crust

2  1/2 cups vanilla wafer crumbs, this will take almost an entire box

1/2 cup butter, melted

Mix until well blended and press into a 9" pie pan. Bake 350 degrees for 8-10 minutes, or until lightly golden brown. Cool completely.

Vanilla Pudding

3/4 cup sugar

1/3 cup flour

2 large whole eggs

4 large egg yolks

2 cups milk

2 tsp vanilla

Whisk together and cook over medium-low heat until thick and beginning to bubble. It should be the consistency of cooled pudding. It will take about 8 - 10 minutes. (On Monica's site, she says to cook it for 10 - 12 minutes, but both times I've made it, it didn't need that long.) Remove from heat and stir in the vanilla. Transfer to a bowl and place a sheet of waxed paper over the pudding, so as it cools, it does not form a skin. Refrigerate until it is thoroughly chilled. It can be made the day before.

Whipped Cream

1 cup heavy cream

1/4 cup pwd sugar

1/2 tsp vanilla

Beat the cream until thick and soft peaks form. Stir in the pwd sugar and vanilla.

To Assemble the Pie

Slice a banana to cover the bottom of the pie crust. Spread one-third of the pudding over the bananas and then place more vanilla wafers over the pudding, side by side in a single layer. Spread another third of the pudding over the vanilla wafers and then slice another banana over that layer of pudding. Then spread the last third of the pudding over the bananas and then cover with the whipped cream. Chill for a good 8 hours or more, so the vanilla wafers have a chance to soften up. It will taste better if you allow time for this.