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Cook'n with Betty Crocker 
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Chocolate Caramel Satin Pie |
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Serves: 10 Print this RecipePhelles Friedenauer - Rockford, Illinois Bake-Off® Contest 33, 1988 Let your hospitality show with this decadent, velvety-rich pie. A caramel nut filling is topped with dark sweet chocolate followed by white chocolate whipped cream. Serve it well chilled. 1/2 (15-ounce) package refrigerated pie crust (1 crust) FILLING 24 vanilla caramels, unwrapped 1/3 cup water 2/3 cup firmly packed brown sugar 2/3 cup dairy sour cream 2 eggs, beaten 1 teaspoon vanilla extract 1/2 cup chopped walnuts 1/2 ounce (1/3 cup) grated sweet baking chocolate, reserving 2 tablespoons TOPPING 1 cup white chocolate chips, vanilla* 1/4 cup milk 1 cup whipping cream __Phelles Friedenauer ..........Click the Edit tab and select this entry to learn more about this Bake-Off® Contest Winner. Heat oven to 450°F. Prepare pie crust according to package directions for ONE-CRUST BAKED SHELL using 9-inch pie pan. Bake at 450°F. for 8 to 9 minutes or until light golden brown. Cool slightly. Meanwhile, in medium 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°F. IMMEDIATELY return to oven. Bake an additional 30 to 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 tablespoons reserved chocolate. Refrigerate until serving time. Store in refrigerator. *TIP: Do not substitute almond bark or vanilla-flavored candy coating. Nutrition Per Serving: Calories 540; Protein 6g; Carbohydrate 57g; Fat 32g; Sodium 240mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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