Chocolate Caramel Satin Pie
- 1 refrigerated pie crust (from 15 oz. pkg.)
- 24 vanilla caramels, unwrapped
- 13 cup water
- 23 cup firmly packed brown sugar
- 23 cup sour cream
- 2 eggs, beaten
- 1 teaspoon vanilla
- 12 cup chopped walnuts
- 12 ounce grated sweet baking chocolate, reserving 2 T
- 1 cup white vanilla chip
- 14 cup milk
- 1 cup whipping cream
- Heat oven to 450.
- Prepare pie crust according to pkg.
- directions for one-crust baked shell using 9 inch pie pan.
- Bake at 450 for 8 to 9 minutes or until light golden brown.
- Cool slightly.
- Meanwhile, in heavy saucepan, combine caramels and water.
- Cook over low heat until caramels are melted and mixture is smooth, stirring occasionally.
- Remove from heat.
- Stir in brown sugar, sour cream, eggs, vanilla and walnuts; blend well.
- Pour into baked shell.
- Reduce heat to 350.
- Immediately return to oven.
- Bake an additional 30-40 minutes or until edges of filling are set.
- Cool 15 minutes.
- Sprinkle chocolate over pie.
- Refrigerate until firm, about 2 hours.
- In small heavy saucepan, combine white vanilla chips and milk.
- Cook over low heat until chips are melted, stirring constantly.
- Remove from heat; cool.
- In small bowl, beat whipping cream until stiff peaks form.
- Fold in melted chip mixture.
- Spread over cooled filling.
- Sprinkle with 2 T. resevred chocolate.
- Refrigerate until serving time.
- Store in refrigerator.
crust, vanilla caramels, water, brown sugar, sour cream, eggs, vanilla, walnuts, t, white vanilla chip, milk, whipping cream
Taken from www.food.com/recipe/chocolate-caramel-satin-pie-134561 (may not work)