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11.29.2010

Rich Chocolate Pie with Caramel Sauce and a Pecan Crust

Holiday season has arrived! I don't believe in over indulging and over eating, but I do believe in high quality, real food, which often times can be quite decadent! This richly creamy, chocolate pie will satisfy any chocolate craving. The nutty crust is a wonderful companion to the caramel sauce and silky semi-sweet chocolate. Have a slice, you won't regret it.

Crust
1 3/4 cup pecans, chopped finely
1/2 cup sugar
1/4 cup butter, melted

Filling 
1 pint whipping cream
16 oz high quality semi sweet chocolate, coarsely chopped

Topping
Caramel Sauce (store-bought or homemade) I used Trader Joes, Fleur de Sel Caramel Sauce

Directions
Heat oven to 350° F. Stir together all crust ingredients in a medium bowl. Firmly press ingredients on bottom and sides of a pie pan. Bake for 15 to 18 minutes or until lightly browned. Cool completely.

Meanwhile, heat whipping cream in a saucepan over medium heat until just beginning to boil, about 5 minutes. remove from heat and stir in chocolate until completely melted and smooth. Pour chocolate mixture into cooled pie crust. Refrigerate for 2 hours or more, until set.

Just before serving warm caramel sauce on stove top or in microwave and drizzle over the top of chocolate pie. Garnish with extra pecans.
Serve and enjoy!























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