Easy Salted Caramel And Chocolate Pie Recipes

CHOCOLATE CARAMEL HAZELNUT PIE

Steps:

• Place pretzel pieces and cookies in a food processor; pulse until fine crumbs form. Add sugar and melted butter; pulse just until blended. Press onto bottom and sides of a 9-in. pie plate. Drizzle with 3 tablespoons caramel topping. Freeze while preparing filling., For filling, beat cream cheese and Nutella until smooth. Gradually beat in marshmallow creme. Gently fold in whipped topping and marshmallows. Spoon into crust., Refrigerate until set, 3-4 hours. Top with chopped candy and remaining caramel topping before serving.

CHOCOLATE CHIP CARAMEL PIE

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.

EASY SALTED CARAMEL AND CHOCOLATE PIE

Steps:

• Heat oven to 375ºF.
• Prepare crust in 9-inch pie plate as directed on package for one-crust filled pie.
• Microwave caramels and 2 Tbsp. half-and-half in microwaveable bowl on HIGH 2 min. or until caramels are completely melted and sauce is well blended, stirring after each minute.
• Pour caramel sauce into food processor container. Add cream cheese; process using pulsing action until blended. Add 1 cup of the remaining half-and-half, flour, eggs and vanilla; pulse until blended. Pour into crust.
• Bake 45 to 50 min. or until center of filling is almost set.
• Microwave chocolate and remaining half-and-half in microwaveable bowl 2-1/2 min. or until chocolate is almost melted; stir until chocolate is completely melted and mixture is well blended. Pour over pie; spread to completely cover pie. Sprinkle with salt. Cool completely.

CARAMEL CHOCOLATE MOUSSE PIE

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.

SALTED CARAMEL PIE

Steps:

• Preheat the oven to 350 degrees.
• In a food processor, pulse the graham cracker crumbs with the melted butter and light brown sugar until the crumbs are moistened. Press the crumbs evenly into a 9-inch glass or metal pie plate. Bake for about 10 minutes, just until lightly browned. Let cool. Increase the oven temperature to 425 degrees.
• Scrape the condensed milk into a 9-by-13-inch glass baking dish and sprinkle with a scant 1/2 teaspoon of fleur de sel. Cover the dish with foil and place it in a roasting pan. Add enough hot water to the pan to reach one-third of the way up the side of the baking dish. Bake, lifting the foil to stir 2 or 3 times, until the condensed milk is golden and thickened, about 2 hours; add more water to the roasting pan as necessary (watch water level carefully). The consistency of the caramel should be like dulce de leche. Don't worry if it is lumpy; it will smooth out as it chills. (You may have many lumps, but it will work out.)
• Scrape the caramel filling into the pie crust, smoothing the top. Spray a sheet of plastic wrap with vegetable oil spray and cover the pie. Refrigerate until the filling is chilled and set, at least 4 hours.
• In a bowl, using an electric mixer, beat the cream with the confectioners' sugar until very firm peaks form. Remove the plastic. Mound the whipped cream on top of the pie and sprinkle with fleur de sel. Cut into wedges and serve.

BAILEYS SALTED CARAMEL CHOCOLATE PIE

Steps:

• Melt chocolate chips according to package directions. Let cool slightly.
• Whip cream and sugar. When soft peaks begin to form, gradually add Baileys with a hint of Caramel.
• Gently mix in the melted chocolate.
• Spread mixture into pie crust and sprinkle top with coarse salt.
• Refrigerate for 4-6 hours. Garnish with shaved chocolate and/or caramel sauce drizzle.