Ingredientes para Caramel Chocolate Pie
- 1 ½ cups graham cracker crumbs
- 6 tablespoons (84g) unsalted butter
- 14 oz (397g) caramels
- 2 tablespoons (30ml) water
- ½ cup pecan halves
- 8 oz (227g) cream cheese
- 7 ⅓ tablespoons (49g) powdered sugar
- 6 oz (170g) semi-sweet chocolate chips
- 3 tablespoons (45ml) hot water
- 1 teaspoon vanilla extract
- 1 cup (240ml) heavy cream
- Chocolate curls (for garnish)
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Cómo preparar Caramel Chocolate Pie
- Preheat oven to 350°F (175°C).
- Combine 1 ½ cups graham cracker crumbs and ¼ cup (56g) melted unsalted butter. Press firmly into a 9-inch pie plate.
- Bake for 10 minutes, then cool completely.
- In a small saucepan over medium heat, melt 14 oz (397g) caramels, 2 tablespoons (28g) unsalted butter, and 2 tablespoons (30ml) water, stirring constantly until smooth.
- Pour caramel mixture into the cooled crust. Sprinkle with ½ cup pecan halves and chill for at least 1 hour.
- In a medium bowl, beat 8 oz (227g) cream cheese and ⅓ cup (35g) powdered sugar until smooth and creamy.
- Spread cream cheese mixture evenly over the chilled caramel layer. Refrigerate.
- In a double boiler or heat-safe bowl set over simmering water, melt 6 oz (170g) semi-sweet chocolate chips and 3 tablespoons (45ml) hot water until smooth.
- Remove from heat and cool to room temperature. Stir in 1 teaspoon vanilla extract.
- In a chilled bowl, beat 1 cup (240ml) heavy cream and 2 tablespoons (14g) powdered sugar until stiff peaks form. Reserve 1 ½ cups for topping.
- Gently fold the cooled chocolate mixture into the remaining whipped cream.
- Spread the chocolate whipped cream over the cream cheese layer.
- Top with the reserved whipped cream. Garnish with chocolate curls (see note).
- Refrigerate for at least 2 hours before serving. Refrigerate leftovers.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
104g
Fat
99g
Carbs
17g
