Best Chocolate Caramel Supreme Pie Recipes

CHOCOLATE-CARAMEL SUPREME PIE

Chocolate-Caramel Supreme Pie image

At a church fund-raiser, I purchased a pie-a-month package furnished by a local family. From among all the varieties they made, this one was the best, with its chocolate crust, creamy caramel filling and fluffy topping.

Provided by Taste of Home

Categories Desserts

Time 25m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

30 caramels
3 tablespoons butter, melted
2 tablespoons water
1 chocolate crumb crust (9 inches)
1/2 cup chopped pecans, toasted
3 ounces cream cheese, softened
1/3 cup confectioners' sugar
3/4 cup milk chocolate chips
3 tablespoons hot water
1 carton (8 ounces) frozen whipped topping, thawed
Chocolate hearts or curls, optional

Steps:

In a large saucepan, add the caramels, butter and water. Cook and stir over medium heat until caramels are melted. Spread over crust; sprinkle with pecans. Refrigerate for 1 hour. , In a large bowl, beat cream cheese and sugar until smooth; spread over caramel layer. Refrigerate., In a large saucepan, melt chocolate chips with hot water over low heat; stir until smooth. Cool slightly. , Fold in whipped topping. Spread over cream cheese layer. Garnish with chocolate hearts or curls if desired. Chill until serving. Refrigerate leftovers.

Nutrition Facts : Calories 553 calories, Fat 31g fat (17g saturated fat), Cholesterol 30mg cholesterol, Sodium 282mg sodium, Carbohydrate 66g carbohydrate (48g sugars, Fiber 2g fiber), Protein 6g protein.

CARAMEL-CHOCOLATE PIE SUPREME

Caramel-Chocolate Pie Supreme image

Decadent layers of caramel, cream cheese and fluffy whipped chocolate filling will make this pie an instant hit with the chocolate lovers in your life.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h55m

Yield 12

Number Of Ingredients 13

Ingredients

Easy Nut Crust
30 caramels (from 14-oz bag), unwrapped
2 tablespoons butter
2 tablespoons water
1/2 cup chopped pecans, toasted*
2 packages (3 oz each) cream cheese, softened
1/3 cup powdered sugar
1 package (4 oz) sweet baking chocolate, chopped
3 tablespoons hot water
1 teaspoon vanilla
2 cups whipping cream
2 tablespoons powdered sugar
Chocolate curls, if desired

Steps:

Heat oven to 450°F. Make and bake crust as directed. Cool completely on cooling rack.
In 2-quart saucepan, heat caramels, butter and 2 tablespoons water over medium heat, stirring frequently, until caramels are melted. Pour into cooled baked crust. Sprinkle with pecans. Refrigerate about 1 hour or until chilled.
In small bowl, beat cream cheese and 1/3 cup powdered sugar with spoon until smooth. Spread over caramel layer; refrigerate.
Meanwhile, in 1-quart saucepan, heat chocolate and 3 tablespoons hot water over low heat, stirring constantly, until chocolate is melted. Cool to room temperature. Stir in vanilla.
In chilled large bowl, beat whipping cream and 2 tablespoons powdered sugar with electric mixer on low speed until mixture begins to thicken. Gradually increase speed to high and beat until stiff peaks form. Reserve 1 1/2 cups.
Fold chocolate mixture into remaining whipped cream. Spread over cream cheese layer. Garnish with reserved whipped cream and chocolate curls. Cover; refrigerate at least 1 hour until firm but no longer than 48 hours.

Nutrition Facts : Fat 7 1/2, ServingSize 1 Serving, TransFat 1 g