Chocolate-Pecan & Caramel Pie
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
gelatin, unflavored
|
|
| ¼ | cup |
water
cold |
|
| 2 | cups |
heavy whipping cream
|
|
| 1 | package |
chocolate chips (semi-sweet)
|
|
| 2 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
caramels (candy squares)
|
*
|
| 2 | tablespoons |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
gelatin, unflavored
|
|
| 59 | ml |
water
cold |
|
| 473 | ml |
heavy whipping cream
|
|
| 1 | package |
chocolate chips (semi-sweet)
|
|
| 2 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
caramels (candy squares)
|
*
|
| 3E+1 | ml |
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 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.
