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    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.

    Cool slightly.

    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




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