Chocolate-pecan & Caramel Pie Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 package: Knox unflavoured gelatine,
1/4 cup: Cold water,
2 cup: Whipping cream,
1 package: Choc.chips, semi-sweet
Eggs,
1 tsp: Vanilla extract,
1 cup: Caramels, about 22
2 tbsp: Butter,
Directions:
In small saucepan, sprinkle unflavored gelatine over cold water; let
stand 1 minute. Stir over low heat until gelatine is completely
dissolved, about 3 minutes. Stir in ONE cup cream. Bring just to the
boiling point; then immediately add to blender with chocolate.
Process until chocolate is completely melted, about 1 minute. While
processing, through feed cap, and 1/2 Cup of the cream, eggs, and
vanilla; process until blended. Pour into large bowl and chill until
thickened, about 15 minutes. Meanwhile, in small saucepan, combine
caramels, 1/4 cup of the cream, and butter. Simmer over low heat,
stirring occasionally, until caramels are completely melted and
mixture is smooth. Pour onto Chocolate-Pecan Crust (recipe follows)
to cover bottom; let stand at room temperature to cool, about 10
minutes. With wire whisk or spoon, beat gelatin mixture until smooth.
Pour into prepared crust; chill until firm, about 3 hours. Garnish
with remaining 1/4 cup of cream, whipped, and if desired, pecans.
Source from luhu.jp
stand 1 minute. Stir over low heat until gelatine is completely
dissolved, about 3 minutes. Stir in ONE cup cream. Bring just to the
boiling point; then immediately add to blender with chocolate.
Process until chocolate is completely melted, about 1 minute. While
processing, through feed cap, and 1/2 Cup of the cream, eggs, and
vanilla; process until blended. Pour into large bowl and chill until
thickened, about 15 minutes. Meanwhile, in small saucepan, combine
caramels, 1/4 cup of the cream, and butter. Simmer over low heat,
stirring occasionally, until caramels are completely melted and
mixture is smooth. Pour onto Chocolate-Pecan Crust (recipe follows)
to cover bottom; let stand at room temperature to cool, about 10
minutes. With wire whisk or spoon, beat gelatin mixture until smooth.
Pour into prepared crust; chill until firm, about 3 hours. Garnish
with remaining 1/4 cup of cream, whipped, and if desired, pecans.
Source from luhu.jp