Chocolate Caramel Satin Pie
Source of Recipe
Linda's Busy Kitchen
List of Ingredients
1 15 oz. pkg. Pillsbury All Ready Pie Crust
1 tsp. flour
24 vanilla caramels
1/3 c. water
2/3 c. brown sugar, firmly packed
2/3 c. sour cream
2 eggs, beaten
1 tsp. vanilla
1/2 c. walnuts, chopped
1 1/2 oz. grated sweet cooking chocolate, reserving 2 T. (1/3 c.)
1 c. vanilla milk chips (do not substitute almond bark or vanilla
flavored candy coating)
1/4 c. milk
1 c. whipping cream
Reserved 2 T. grated sweet cooking chocolate
Heat oven to 450.
Prepare pie crust according to pkg. directions for unfilled 1 crust
pie, using 9" pie pan.
Refrigerate remaining pie crust for later use.
Bake at 450, for 8-9 mins., or until golden brown.
Meanwhile, in med. 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 crust.
Reduce heat to 350. Immediately return to oven.
Bake an additional 30-40 mins., or until edges of filling are set.
Cool 15 mins.
Sprinkle chocolate over pie.
Refrigerate until firm, about 2 hrs.
In a small heavy saucepan, combine vanilla milk chips and milk. Cook
over low heat until chips are melted, stirring constantly. Remove
from heat, and cool.
In small bowl, beat whipping cream until stiff peaks form. Fold in
melted chips mixture.
Spread over cooled filling.
Sprinkle with 2 T. of reserved chocolate.
Refrigerate until serving time.
Store in refrigerator.
Makes 10 servings