Best Caramel Pecan Silk Chocolate Mousse Pie Recipes

CARAMEL PECAN FRENCH SILK PIE

Steps:

• Prepare Baked Pastry Shell; set aside.
• In a heavy medium saucepan combine the 1 cup whipping cream, the chocolate pieces, butter, and sugar.
• Cook over low heat, stirring constantly, until chocolate is melted (about 10 minutes).
• Remove from heat.
• Gradually stir half of the hot mixture into beaten egg yolks.
• Return egg mixture to chocolate mixture in saucepan.
• Cook over medium-low heat, stirring constantly, until mixture is slightly thickened and begins to bubble (about 5 minutes).
• Remove from heat.
• (Mixture may appear to separate.) Stir in the 3 tablespoons creme de cacao or whipping cream.
• Place the saucepan in a bowl of ice water, stirring occasionally, until the mixture stiffens and becomes hard to stir (about 20 minutes).
• Transfer the chocolate mixture to a medium mixing bowl.
• Beat cooled chocolate mixture with an electric mixer on medium to high speed for 2 to 3 minutes or until light and fluffy.
• Spread caramel ice cream topping in bottom of Baked Pastry Shell.
• Sprinkle pecans evenly over caramel.
• Carefully spread filling into pie shell.
• Cover and refrigerate pie for 5 to 24 hours.
• To serve, top with whipped cream.
• If you like, garnish with chocolate curls.

PECAN CARAMEL FRENCH SILK PIE RECIPE

Steps:

• Set aside 2 tablespoons of nuts for garnish. Mix remaining nuts with caramel. Spread in shell. Spread cream cheese mix over that. Then the mousse. Then the whipped cream. Garnish and refrigerate for at least 2 hours before serving. This recipe yields 1 pie.

MICHELLE'S FRENCH SILK PIE/MOUSSE WITH PECAN CRUST

Steps:

• Mix ingredients with a fork for pie crust, press in a 9-inch pie pan or may be enough for a 9 x 13 cake pan instead that is well buttered and bake at 400°F for 12-15 minutes. Let cool in the fridge.
• In a separate bowl, mix butter and sugar until almost white about 3-5 minutes. Mix in Choco-bake and vanilla, beating well. Add in each egg separately and beat 3 minutes after each egg. Until smooth and creamy.
• Fill pie shell with chocolate filling, let chill before spreading whipping cream on top.
• Whip the topping ingredients and spread on pie. Sprinkle with shredded chocolate, sprinkles or Hershey's syrup in a pretty pattern and crushed pecans if you'd like. Let cool to firm up in the fridge about 4 hours before serving. Can be frozen and thawed before serving.

CHOCOLATE SILK PECAN PIE

Steps:

• Heat oven to 350°F In small bowl, combine sugar, corn syrup,butter, salt and eggs; beat 1 minute at medium speed.
• Stir in pecans.
• Pour into pie crust.
• Bake 350°F for 40 to 55 minutes or until center of pie is puffed and golden brown.
• (I fold a 3" band of aluminum foil and place loosely around edge of crust, folding over top to keep edges from browning too quickly).
• Cool 1 hour.
• While pecan layer is cooling, combile all chocolate filling ingredients in a food processor or blender.
• Process for about 1 minute or until smooth.
• Refrigerate about 1 1/2 hours until mixture is slightly thickened, but not set.
• You want to be able to pour it.
• Stir gently and pour over cooled pecan layer.
• Refrigerate until firm, about 1 hour.
• In small bowl, beat topping ingredients until stiff peaks form.
• Spoon or pipe over filling (it looks especially pretty piped just around outer edge).
• Garnish with chocolate curls.
• Store in refrigerator.

PECAN CARAMEL FRENCH SILK PIE

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.

CHOCOLATE CARAMEL PECAN PIE

Steps:

• The pie crust is the pre made oreo crust. Caramels are a bag of Kraft caramels unwrapped. I use real butter and real vanilla.
• Toast pecans to bring out the flavor. Watch carefully, not to burn. In oven at 350 or on stove in a cast iron skillet.
• Melt caramels, 1/4 c butter and 1/4 c water- low heat- stir often.
• Mix eggs, beaten well w/ sugar, salt and vanilla.
• Remove caramel from heat and add in nuts then sugar mixture. Stir well and pour into crust. This will totally fill crust. Have crust on a cookie sheet.
• I bake at 300 for about 30-35 minutes. Will be a little jiggly- sets up more when cool.

CHOCOLATE MOUSSE PECAN PIE

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.

CARAMEL PECAN FRENCH SILK PIE

Steps:

• 1. In a heavy medium saucepan combine the 1 cup whipping cream, chocolate pieces, butter and sugar. Cook over low heat, stirring constantly, until chocolate is melted (about 10 minutes). Remove from heat.
• 2. Gradually stir half of the hot mixture into beaten egg yolks. Return egg mixture to chocolate mixture in saucepan. Cook over medium-low heat, stirring constantly, until mixture is slightly thickened and begins to bubble (about 5 minutes). Remove from heat. (Mixture may appear to separate.)
• 3. Stir in the 3 Tbsp. creme de cacao or whipping cream. Place the saucepan in a bowl of ice water, stirring occasionally, until the mixture stiffens and becomes hard to stir (about 20 minutes.)
• 4. Transfer the chocolate mixture to a medium mixing bowl. Beat cooled chocolate mixture with an electric mixer on medium to high speed for 2 to 3 minutes or until light and fluffy.
• 5. Spread caramel ice cream topping in bottom of baked pastry shell. Sprinkle pecans or almonds evenly over caramel. Carefully spread filling into pie shell.
• 6. Cover and refrigerate pie for 5 to 24 hours. To serve, top with whipped cream and if you like, garnish with chocolate curls.