Chocolate-pecan and caramel pie
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Knox unflavoured gelatine |
| ¼ | cup | Cold water |
| 2 | cups | Whipping cream |
| 1 | pack | Choc.chips,semi-sweet |
| 2 | xes | Eggs |
| 1 | teaspoon | Vanilla extract |
| 1 | cup | Caramels (about 22) |
| 2 | tablespoons | 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 ½ 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, ¼ 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 ¼ cup of cream, whipped, and if desired, pecans.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini