Easy Salted Caramel and Chocolate Pie
- 1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
- 20 KRAFT Caramels
- 1-1/2 cups plus 2 Tbsp. half-and-half, divided
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 2 Tbsp. flour
- 3 eggs
- 1 tsp. vanilla
- 1 pkg. (4 oz.) BAKER'S Bittersweet Chocolate
- 1 tsp. sea salt
- Heat oven to 375 degrees F.
- Prepare crust in 9-inch pie plate as directed on package for one-crust filled pie.
- Microwave caramels and 2 Tbsp.
- half-and-half in microwaveable bowl on HIGH 2 min.
- or until caramels are completely melted and sauce is well blended, stirring after each minute.
- Pour caramel sauce into food processor container.
- Add cream cheese; process using pulsing action until blended.
- Add 1 cup of the remaining half-and-half, flour, eggs and vanilla; pulse until blended.
- Pour into crust.
- Bake 45 to 50 min.
- or until center of filling is almost set.
- Microwave chocolate and remaining half-and-half in microwaveable bowl 2-1/2 min.
- or until chocolate is almost melted; stir until chocolate is completely melted and mixture is well blended.
- Pour over pie; spread to completely cover pie.
- Sprinkle with salt.
- Cool completely.
ready, caramels, philadelphia cream cheese, flour, eggs, vanilla, s bittersweet chocolate, salt
Taken from www.kraftrecipes.com/recipes/easy-salted-caramel-chocolate-pie-184641.aspx (may not work)