Thursday, January 12, 2012

Treasures from a Chocolate Cookbook: Numero Uno

I know, I know. Pie month was so last month.

Yeah right. Pie month is every month here at the Cypert bar and grille.

One of mine and Garrett's best friends, shout out to MICHAEL PAUL KENNEDY, gave me a chocolate cook book for Christmas. Goodness gracious that was the perfect gift for me! And for you, because I will be posting recipes out of it, odds are you will get a free copy of the whole book if you just read my blog. I flipped through the whole book the other night and it all looks amazing!

I decided I would start at the front and make things in order, how else was I to choose which to make first and next? So....drum roll please...the first recipe (page 1) was...

Ultimate Chocolate Caramel Pecan Pie

What you need:

  • 3 Cups Chopped Pecans, Divided
  • 1/4 Cup Sugar
  • 1/4 Cup Butter, Melted
  • 1 Pkg. (14oz.) Caramels
  • 2/3 Cup Whipping Cream, Divided
  • 1 Pkg. (8 squares) Baker's Semi-Sweet Chocolate
  • 1/4 Cup Powdered Sugar
  • 1/2 Tsp. Vanilla

 

How to make it:

1. Heat oven to 350 degrees.

2. Blend 2 Cups pecans in blender until finely ground, using the pulsing action. Mix with granulated sugar and butter; press onto the bottom of a 9-inch pie plate. Bake 12 to 15 minutes or until lightly browned. If crust puffs up during baking press it down with the back of a spoon. Cool completely.


3. Microwave caramels and 1/2 cup whipping cream in microwaveable bowl on High 2 1/2 to 3 minutes or until caramels are all melted and mixture is well blended, stirring after each minute. Pour onto crust. Chop remaining nuts and sprinkle over caramel layer.

* If you don't want to make the pecan crust, you can substitute a graham cracker crust, I'm sure it would be delicious.*

Caramel mixture spread over crust.


Nuts added.


4. Cook chocolate, remaining whipping cream, powdered sugar and vanilla in saucepan on low heat until chocolate is completely melted, stirring constantly. Pour over pie; spread to cover top of pie. Refrigerate 2 hours.


Once you refrigerate this pie it gets pretty tough to cut into because the caramel and chocolate harden a little, I would suggest cutting it into slices before it refrigerates for too long. We didn't, and it was cutt-able but kind of difficult.

Are you ready for the yummiest picture ever?


Garrett likes to eat his cold, but I microwave my slice for about 20 seconds. It makes the caramel gooey and the chocolate warm. It's perfect!


I hope you all love chocolate because there are going to be many more chocolate recipes headed your way!

*Thanks again dwarf!*




Linking up here!

Days of Chalk and Chocolate

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This post was featured at:

Featured At Serenity Now





and...


The REAL Houswives of Riverton

15 comments:

  1. ummmmm YUM! those last couple pictures look ahh-mazing. get in my belly! amanda, cole, and kam are coming this weekend and i've been thinking about making a pie for them...this might be the one!

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  2. ps- you gotta share this one....if I had a link party you would totally be featured

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  3. I think I might have to give this one a go :) looks awesome

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  4. you can just send that up to green bay, cool?

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  5. Looks awesome!! Thanks for the nice comments on my blog! Glad when I can help anyone with new recipes.=) bellesbazaar-heather.blogspot.com

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  6. This looks so delicious! Love anything with caramel!

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  7. Oh my! That sounds so good! My hubby loves traditional pecan pie, but I bet he would really like this too with all the caramel and chocolate goodness! Stopping by from Serenity Now.

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  8. Hi Whitney, thanks for linking up this YUMMY pie recipe to Project Queen! I'll be featuring it tomorrow night at the Highlight Party.

    Mandy
    Projectqueen.org

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  9. Thanks for also sharing this at Thursday's Temptation. I have never had Pecan Pie, but this looks delicious. I must try this recipe!!
    Jill
    twoyellowbirdsdecor.blogspot.com

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  10. Okay....I'm in love! Chocolate & Caramel...holy yum! I saw you featured at Project Queen and had to come look. Now I'm copying the recipe! Thanks, wendy xo

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  11. Your pie looks absolutely incredible!

    Thank you so much for being a part of “A Little Birdie Told Me…” at Rook No. 17! The party was so big last week that it’s taken me a little longer than usual to make my way around to all the incredible posts that were shared. Happy to be here at last!

    I hope you’ll join the fun this week too– the party is in full swing! Best, Jenn

    P.S. I'm spotlighting your post on my Facebook page today!

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  12. Thanks for the sweet comments y'all!

    Jenn, thanks for the Facebook spotlight! : )

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  13. Oh my, this pie is fabulous! I am pinning it because I NEED to make it sometime. I'd love for you to join my linky, Crazy Sweet Tuesday. It's open through Friday each week. :)

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