I knew exactly what he was talking about. Years ago I found a recipe in my 7th edition (1991) Betty Crocker Cookbook for "Caramel-Chocolate Pie Supreme". It's everything a dessert should be--cookie crumb crust, caramel, cream cheese, and chocolate (the 4 C's). Who could ask for anything more?
Caramel-Chocolate Pie Supreme
Cookie Crumb Crust (see below)
30 vanilla caramels
2 T butter
2 T water
1/2 cup chopped pecans, toasted
2 pkgs. (3 oz. each) cream cheese, softened
1/3 cup powdered sugar
1 bar (4 oz.) sweet cooking chocolate
3 T hot water
1 tsp. vanilla
2 cups whipping cream
2 T powdered sugar
- Prepare and bake Cookie Crumb Crust. Set aside to cool.
- Heat caramels, butter, and 2 tablespoons water over medium heat, stirring frequently, until caramels are melted. Pour into crust.
- Sprinkle with pecans.
- Refrigerate about 1 hour, or until chilled.
- Beat cream cheese and 1/3 cup powdered sugar until smooth. Spread over caramel layer; refrigerate.
- Heat chocolate and 3 tablespoons hot water over low heat, stirring constantly, until chocolate is melted. Cool to room temperature. Stir in vanilla.
- Beat whipping cream and 2 tablespoons powdered sugar in chilled medium bowl until stiff. Reserve 1 1/2 cups. Fold chocolate mixture into remaining whipped cream. Spread over cream cheese layer.
- Top with reserved whipped cream.
- Refrigerate pie at least one hour or until firm. Refrigerate any leftovers.
1 1/2 crumbs from crushed pecan shortbread cookies
1/4 cup butter, melted
Combine crumbs and melted butter. Press mixture in bottom and up sides of 9-inch pie plate. Bake at 350 degrees F. for 10 minutes.
In case you're wondering what the photo has to do with today's recipe? Absolutely nothing. They were recent visitors to our backyard and I wanted to share them with you.