Caramel Pecan Silk Chocolate Mousse Pie Recipes

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CARAMEL CHOCOLATE MOUSSE PIE



Caramel Chocolate Mousse Pie image

Busy cooks will love the make-ahead convenience of this no-bake pie. I prepare it the night before I'm expecting company, then garnish just before serving.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 6-8 servings.

Number Of Ingredients 11

1/2 cup chopped pecans, toasted
1 graham cracker crust (9 inches)
7 ounces caramels (about 25)
1/4 cup evaporated milk
1/2 cup milk
20 large marshmallows
1 cup semisweet chocolate chips
3 tablespoons butter, cubed
1 teaspoon vanilla extract
1 carton (8 ounces) frozen whipped topping, thawed
Additional whipped topping, toasted pecan halves and chocolate curls, optional

Steps:

  • Place pecans in crust. In a heavy saucepan over medium heat, cook and stir caramels and evaporated milk until caramels are melted and mixture is smooth. Cool for 10 minutes, stirring several times. Pour over pecans; refrigerate., In a heavy saucepan, combine the milk, marshmallows, chocolate chips and butter; cook and stir over medium heat until marshmallows are melted and mixture is smooth. Remove from the heat; stir in vanilla. Cool to room temperature, stirring several times. Fold in whipped topping. Pour over caramel layer. Cover and refrigerate overnight. Garnish with additional whipped topping, pecans and chocolate curls if desired.

Nutrition Facts : Calories 546 calories, Fat 29g fat (15g saturated fat), Cholesterol 18mg cholesterol, Sodium 251mg sodium, Carbohydrate 70g carbohydrate (53g sugars, Fiber 3g fiber), Protein 5g protein.

CARAMEL PECAN SILK CHOCOLATE MOUSSE PIE



Caramel Pecan Silk Chocolate Mousse Pie image

Make and share this Caramel Pecan Silk Chocolate Mousse Pie recipe from Food.com.

Provided by Orangeruby

Categories     Pie

Time 5h

Yield 8 serving(s)

Number Of Ingredients 25

1 1/2 cups graham cracker crumbs
5 tablespoons melted butter or 5 tablespoons margarine
1/4 cup sugar
1/2 teaspoon nutmeg
1/2 cup thick caramel sauce
1/2 cup chopped pecans
8 ounces cream cheese
1/4 cup sour cream
1 teaspoon lemon juice
1/3 cup powdered sugar
1 cup chocolate mousse mix
1/2 teaspoon unflavored gelatin
1/2 tablespoon cold water
1 tablespoon boiling water
1/4 cup granulated sugar
1/8 cup cocoa
1/2 cup cold whipping cream
1/2 teaspoon vanilla extract
3 tablespoons water
1 cup sugar
2 teaspoons corn syrup
1/4 teaspoon lemon juice
5 tablespoons butter
1/2 cup heavy whipping cream
1 teaspoon salt

Steps:

  • Mousse:.
  • Prepare mousse the day before.
  • Sprinkle gelatin over cold water in small bowl and let stand 1 minute to soften.
  • Add boiling water and stir until gelatin is completely dissolved and mixture is clear.
  • Cool for two minutes.
  • In medium size mixing bowl, stir together sugar and cocoa.
  • Add whipping cream and vanilla.
  • With hand mixer, beat (medium speed) until stiff.
  • Pour in gelatin mixture and beat until well blended.
  • Cover and refrigerate.
  • Makes about 1 cup.
  • Thick Caramel Sauce:.
  • Heat water, sugar, corn syrup and lemon juice on high heat in a heavy-bottomed 2 or 3 quart saucepan.
  • When sugar starts to melt, stir constantly with a whisk.
  • As soon as all of the sugar crystals have melted (the liquid will be dark amber in color), add the butter to the pan (the mixture will foam up considerably).
  • Continue to whisk briskly until the butter has melted, then remove from heat.
  • Add the cream to the pan (the mixture will foam up considerably), and then the salt and continue to whisk until sauce is smooth.
  • Let cool in the pan for a couple minutes, and then pour into a glass mason jar and let sit to cool to room temperature.
  • Store in the refrigerator for up to 2 weeks.
  • Crust:.
  • Melt butter.
  • Combine graham cracker crumbs, butter, sugar and nutmeg.
  • Press into a 9 inch pie plate or 8 inch square cake pan.
  • Chill in refrigerator 2 hours before filling.
  • Filling:.
  • Allow cream cheese to soften.
  • Beat cream cheese, sour cream and lemon juice together and slowly beat in powdered sugar.
  • Lightly toast pecans, stir into caramel and pour into bottom of crust.
  • Gently spread cream cheese mix over the caramel.
  • Gently spread mousse over cream cheese.
  • Cover and refrigerate for 1 hour.
  • Serve.

Nutrition Facts : Calories 771, Fat 47.6, SaturatedFat 26.7, Cholesterol 113.5, Sodium 727.3, Carbohydrate 83.6, Fiber 1.6, Sugar 54.2, Protein 7.1

CARAMEL PECAN PIE



Caramel Pecan Pie image

Buttery, nutty, and a touch of caramel, this is a very yummy pie! Full of flavor! Serve hot or cold, with a good size dollop of whipped topping or vanilla ice cream.

Provided by CORWYNN DARKHOLME

Categories     Desserts     Pies     Pecan Pie Recipes

Time 1h20m

Yield 8

Number Of Ingredients 9

1 (9 inch) unbaked pie crust
36 individually wrapped caramels, unwrapped
¼ cup butter
¼ cup milk
¾ cup white sugar
3 eggs
½ teaspoon vanilla extract
¼ teaspoon salt
1 cup pecan halves

Steps:

  • Preheat oven to 350 degrees F (175 degrees C.) In a saucepan over low heat, combine caramels, butter and milk. Cook, stirring frequently, until smooth. Remove from heat and set aside.
  • In a large bowl, combine sugar, eggs, vanilla and salt. Gradually mix in the melted caramel mixture. Stir in pecans. Pour filling into unbaked pie crust.
  • Bake in the preheated oven for 45 to 50 minutes, or until pastry is golden brown. Allow to cool until filling is firm.

Nutrition Facts : Calories 535.5 calories, Carbohydrate 66.4 g, Cholesterol 88.8 mg, Fat 28.6 g, Fiber 2.1 g, Protein 7.4 g, SaturatedFat 8.1 g, Sodium 371.2 mg, Sugar 49.6 g

CHOCOLATE CHIP CARAMEL PIE



Chocolate Chip Caramel Pie image

Who doesn't love the caramel-y filling of pecan pie? We've taken that gooey filling and added dark chocolate chips for a dessert that's easy enough for everyday but tastes like a special occasion. Top with brown sugar-sweetened whipped cream, and you have one decadent dessert!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h30m

Yield 8

Number Of Ingredients 10

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
3 eggs, beaten
3/4 cup packed brown sugar
3/4 cup light corn syrup
1/3 cup butter, melted
1 teaspoon vanilla
1 cup dark chocolate chips
1 cup heavy whipping cream
2 tablespoons packed brown sugar
1/2 teaspoon vanilla

Steps:

  • Heat oven to 375°F.
  • Place softened pie crust in ungreased 9-inch pie plate. Fold and roll pastry under, even with plate; flute as desired.
  • In large bowl, beat eggs, 3/4 cup brown sugar, the corn syrup, melted butter and 1 teaspoon vanilla with whisk until well blended. Sprinkle 3/4 cup of the chips in bottom of crust-lined pie plate. Pour egg mixture over chips in pie plate.
  • Bake 40 to 45 minutes or until set; cover edges with foil if crust is getting too dark. Immediately sprinkle remaining 1/4 cup chips over top of pie. Cool 30 minutes on cooling rack. Refrigerate about 2 hours or until cooled.
  • When ready to serve, in chilled medium bowl, beat whipping cream with electric mixer on medium-high speed until slightly thickened. Reduce speed; beat in 2 tablespoons brown sugar and 1/2 teaspoon vanilla. Increase speed; beat mixture until stiff peaks from. Cut pie into slices, and serve topped with whipped cream. Store covered in refrigerator.

Nutrition Facts : Calories 600, Carbohydrate 74 g, Cholesterol 130 mg, Fat 6 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 43 g, TransFat 1/2 g

CARAMEL PECAN PIE



Caramel Pecan Pie image

This is hands down the best pecan pie-it's so good, it's scary! I'm making it for Thanksgiving because there will be others around to share it with me. Here's the trick: Toss the bag of caramels to your kid or spouse and promise they can eat whatever is left after they unwrap your 36 caramels. -Larry Crowder, Grand Blanc, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 10

36 caramels
1/4 cup water
1/4 cup butter, cubed
3 large eggs, room temperature
3/4 cup sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
1-1/3 cups chopped pecans, toasted
1 frozen deep-dish pie crust (9 inches)
Pecan halves, optional

Steps:

  • Preheat oven to 350°. In a small heavy saucepan, combine the caramels, water and butter. Cook and stir over low heat until caramels are melted. Remove from the heat and set aside. , In a small bowl, beat the eggs, sugar, vanilla and salt until smooth. Gradually add caramel mixture. Stir in chopped pecans. Pour into crust. If desired, arrange pecan halves over filling. , Bake until set, 35-40 minutes. Cool on a wire rack. Refrigerate leftovers.

Nutrition Facts : Calories 541 calories, Fat 29g fat (7g saturated fat), Cholesterol 88mg cholesterol, Sodium 301mg sodium, Carbohydrate 68g carbohydrate (49g sugars, Fiber 2g fiber), Protein 7g protein.

CHOCOLATE MOUSSE PECAN PIE



Chocolate Mousse Pecan Pie image

The irresistible flavors of two family favorite pies come together in one delectable dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h40m

Yield 10

Number Of Ingredients 14

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)
1/3 cup granulated sugar
1/2 cup dark corn syrup
3 tablespoons butter or margarine, melted
1/8 teaspoon salt, if desired
2 eggs
1/2 cup chopped pecans
1 cup hot milk
1/4 teaspoon vanilla
1 1/3 cups semisweet chocolate chips
1 cup whipping (heavy) cream
2 tablespoons powdered sugar
1/4 teaspoon vanilla
Chocolate curls, if desired

Steps:

  • Prepare pie crust as directed on package for one-crust filled pie using 9-inch pie plate. Heat oven to 350°. Beat granulated sugar, corn syrup, butter, salt and eggs in small bowl with electric mixer on medium speed 1 minute. Stir in pecans. Pour into pie crust in pie plate. Bake 35 to 45 minutes or until center of pie is puffed and golden brown. Cool 1 hour.
  • While filled crust is cooling, place hot milk, 1/4 teaspoon vanilla and the chocolate chips in blender or food processor; cover and blend on medium speed about 1 minute or until smooth. Refrigerate about 1 hour 30 minutes or until mixture is slightly thickened but not set. Gently stir; pour over cooled filling in pie crust. Refrigerate about 1 hour or until firm.
  • Beat whipping cream, powdered sugar and 1/4 teaspoon vanilla in chilled small bowl on high speed until stiff peaks form. Spoon or pipe over filling. Garnish with chocolate curls. Store in refrigerator.

Nutrition Facts : Calories 445, Carbohydrate 44 g, Cholesterol 80 mg, Fat 5, Fiber 2 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 160 mg

PECAN CARAMEL FRENCH SILK PIE



Pecan Caramel French Silk Pie image

Make and share this Pecan Caramel French Silk Pie recipe from Food.com.

Provided by lik2fish

Categories     Dessert

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 7

1 pie shell, not graham cracker, baked
1 lb pecans, chopped, divided
2 (12 ounce) jars caramel ice cream topping
8 ounces cream cheese, mixed with
1/2 cup granulated sugar
4 cups chocolate mousse mix
2 cups whipped cream

Steps:

  • Set aside 2 tablespoons of chopped pecans for garnish.
  • Mix remaining pecans with caramel.
  • Spread in baked pastry shell.
  • Spread cream cheese mixture over that.
  • Spread with the mousse.
  • Top with whipped cream.
  • Garnish with reserved pecans.
  • Refrigerate before serving for at least 2 hours.

ULTIMATE CHOCOLATE CARAMEL PECAN PIE



Ultimate Chocolate Caramel Pecan Pie image

For the ultimate dessert, serve this decadent chilled pie of caramel, pecans and chocolate layered in a pecan crust. It's perfect for any event.

Provided by My Food and Family

Categories     Recipes

Time 3h15m

Yield 10 servings

Number Of Ingredients 8

3 cups chopped pecans, divided
1/4 cup granulated sugar
1/4 cup butter or margarine, melted
1 pkg. (11 oz.) KRAFT Caramels
2/3 cup whipping cream, divided
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces
1/4 cup powdered sugar
1/2 tsp. vanilla

Steps:

  • Heat oven to 350°F.
  • Use pulsing action to blend 2 cups nuts in blender until finely ground. Mix with granulated sugar and butter; press onto bottom and up side of 9-inch pie plate. Bake 12 to 15 min. or until lightly browned. (If crust puffs up during baking, gently press down with back of spoon.) Cool completely.
  • Microwave caramels and 1/3 cup whipping cream in microwaveable bowl on HIGH 2-1/2 to 3 min. or until caramels are completely melted and mixture is well blended, stirring after each minute. Pour into crust. Chop remaining nuts; sprinkle over caramel layer.
  • Cook chocolate, remaining cream, powdered sugar and vanilla in saucepan on low heat just until chocolate is completely melted and mixture is well blended, stirring constantly. Pour over pie; spread to cover top of pie. Refrigerate 2 hours.

Nutrition Facts : Calories 590, Fat 45 g, SaturatedFat 14 g, TransFat 0.5 g, Cholesterol 35 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 6 g

CHOCOLATE SILK PIE



Chocolate Silk Pie image

Light yet rich, this magical dessert is like the grown-up version of the chocolate pudding pie of your youth. It requires a bit more work, but nothing terribly taxing. Just whip melted chocolate, butter and eggs into a mousse, and then pour it all into a chocolate cookie crust. Chill and enjoy. It's the perfect make-ahead dessert for a crowd.

Provided by Molly O'Neill

Categories     dessert

Time 2h15m

Yield About 10 servings

Number Of Ingredients 10

1 1/2 cups ground chocolate wafers (from about 30 cookies)
1/3 cup sugar
7 tablespoons unsalted butter, melted
3/4 cup unsalted butter, at room temperature
1 1/4 cups sugar
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1 teaspoon brandy (optional)
4 ounces unsweetened chocolate, melted
3 eggs

Steps:

  • Make the crust: Preheat the oven to 350 degrees. Combine the chocolate crumbs and sugar in a bowl. Add the butter and stir until well mixed. Reserve 1/2 cup of the mixture, then press the rest into a 9-inch pie plate, pressing it evenly over the bottom and up the sides of the plate. Bake for 8 minutes. Set aside to cool.
  • Make the filling: Using an electric mixer, cream the butter and sugar together until light and fluffy. Mix in the salt, vanilla and brandy, if using. Add the chocolate and mix well. Add the eggs, 1 at a time, mixing well after each addition.
  • Scrape the filling into the pie shell and sprinkle the reserved crumb mixture over the top. Refrigerate for 2 hours to set. Cut into wedges and serve.

Nutrition Facts : @context http, Calories 481, UnsaturatedFat 11 grams, Carbohydrate 47 grams, Fat 31 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 19 grams, Sodium 169 milligrams, Sugar 38 grams, TransFat 1 gram

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NOTES. Bob Evans Pecan Caramel French Silk Pie 1 pie shell baked, not graham cracker 2 jars caramel ice cream topping 1 lb. pecans chopped 4 c. chocolate mousse homemade or made from mix 2 c. whipped cream 8 oz. cream cheese softened 1/2 c. sugar Mix cream cheese with sugar. Set aside 2 T. nuts for garnish. Mix remaining nuts with caramel.
From bigoven.com


CHOCOLATE CARAMEL PECAN PIE RECIPE - RECIPES.NET
2022-01-16 Ingredients. 1 pkg. Baker's semi-sweet baking chocolate, or 8 squares; 14 oz Kraft caramels, pkg. ; 3 cup pecan pieces, divided; ¼ cup sugar; ¼ cup butter , or 1/4 stick, melted, or margarine; ⅔ cup whipping cream, divided; ¼ cup powdered sugar; ½ tsp. vanilla; Instructions. Pre-heat oven to 350 degrees. Place 2 cup pecans in food processor. Process till finely …
From recipes.net


CHOCOLATE CARAMEL PECAN PIE - MEL'S KITCHEN CAFE
2018-11-08 In a small bowl, whisk together the eggs, vanilla, salt and sugar. Quickly whisk this mixture into the caramel mixture. Stir in the pecans. Pour the caramel mixture over the chocolate layer. Place the pie plate on a foil-lined baking sheet (just in case of any spillovers or splatters) and bake for 45-50 minutes until the center is almost set ...
From melskitchencafe.com


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