CARAMEL PECAN SILK SUPREME PIE - (Bakers Square copycat recipe)
Category: Pies - Cream and Custard
1 deep-dish pie shell Caramel-Pecan Layer:
7 oz. caramels (unwrapped)
4 tbsp butter
1/4 cup heavy (whipping) cream
1 cup pecans, toasted and chopped (not not too finely)
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 (blind-baked) pie shell. Refrigerate, covered, for several hours until firm.
French Silk Layer:
1 cup confectioners sugar, sifted
1 stick butter, softened
2 eggs
2 (1 oz) squares unsweetened chocolate, melted and cooled
1/4 tsp 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.
Cream Cheese Layer:
4 oz cream cheese, softened
1 tbsp milk or half-and-half
1 tbsp sugar
1 1/2 cups thawed whipped topping
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:
2 cups heavy (whipping) cream, whipped until stiff peaks form
A few caramels, melted
1 (1 oz) 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 several of the dollops of whipped cream. Drizzle lightly with caramel and chocolate. (if you’re in a hurry – you can use caramel and chocolate ice cream toppings – it tastes fine with them).
* Note.. switch the order of the chocolate layer and the cream cheese/cool whip..
No comments:
Post a Comment