Zutaten für No Bake Chocolate Truffle Pie
- Pecans
- Chocolate Crumb Pie Shell
- Kraft Caramels
- 1/2 cup evaporated milk
- Semi Sweet Chocolate Chips
- Heavy Whipping Cream
- 2 tablespoons unsalted butter
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Zubereitung von No Bake Chocolate Truffle Pie
- Preheat oven to 350°F (175°C). Toast 1/2 cup pecan halves on a baking sheet for 8-10 minutes, or until fragrant. Let cool completely.
- Crush 1 1/2 cups graham cracker crumbs. Combine with 1/4 cup melted butter and 2 tablespoons sugar. Press into a 9-inch pie plate.
- Sprinkle toasted pecans evenly over the crust.
- In a microwave-safe glass bowl, combine 14 oz caramels and 1/2 cup evaporated milk. Microwave in 30-second intervals, stirring after each, until completely melted and smooth.
- Pour caramel mixture over the pecan layer and spread evenly.
- In a separate microwave-safe glass bowl, combine 12 oz semi-sweet chocolate chips, 1/2 cup heavy cream, and 2 tablespoons butter. Microwave in 30-second intervals, stirring after each, until melted and smooth.
- Pour chocolate ganache over the caramel layer and spread evenly.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the pie to set completely.
- Allow the pie to come to room temperature for about 15-20 minutes before serving.
- Garnish with whipped cream or Cool Whip, piped around the edge or spooned onto each slice.
- For an extra touch of elegance, drizzle raspberry puree or add fresh raspberries around each pie slice.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
46g
Fat
53g
Carbs
4g
