Chocolate-Pecan & Caramel Pie
Submitted by princess1
Chocolate-pecan and caramel pie layers a smooth gelatin-set chocolate mousse over a chewy caramel layer in a chocolate-pecan crust. Decadent make-ahead pie that slices clean.
YIELD
8 servingsPREP
30 minCOOK
15 minREADY
240 minChocolate-pecan and caramel pie stacks three textures into one show-stopping slice: a crunchy pecan crust, a chewy caramel layer, and a satin chocolate mousse on top. Gelatin sets the chocolate just enough to hold its shape under a fork without going stiff or jelly-textured.
The blender method for the chocolate filling sounds odd but works beautifully. Hot cream poured over chocolate chips in a running blender melts everything in under a minute, then the eggs and remaining cream stream in to make a custard that needs no stovetop tempering. Less mess, less risk of scrambling.
Pour the caramel layer first and let it cool ten minutes before topping with the chocolate, otherwise the warm caramel softens the mousse and the layers blur instead of staying distinct.
Pro Tips
- Bloom gelatin in cold water first, then heat gently to dissolve fully. Lumpy gelatin ruins the texture.
- Use a high-quality chocolate. The flavor carries the whole pie.
- Chill at least 3 hours. Overnight is even better for clean slices.
- Dip a sharp knife in hot water and wipe between cuts for sharp clean wedges
- Whip the reserved cream just before serving so it stays light and fluffy on top
Variations
- Sub bittersweet chocolate for semi-sweet for a more grown-up bitter edge
- Sprinkle flaky sea salt over the caramel layer before adding the mousse for salted caramel
- Drizzle with melted ganache before serving for extra decadence
Ingredients
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 1 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 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.
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