Caramel-Chocolate Pie Supreme Prep: 35 min; Cook: 15 min; Chill: 2 1/4 hr Makes 12 servings Cookie Crumb Crust (below) 30 vanilla caramels 2 tablespoons stick margarine or butter 2 tablespoons water 1/2 cup chopped pecans, toasted 2 packages (3 ounces each) cream cheese, softened 1/3 cup powdered sugar 4 ounces sweet cooking chocolate 3 tablespoons hot water 1 teaspoon vanilla 2 cups whipping (heavy) cream 2 tablespoons powdered sugar Chocolate curls, if desired 1. Prepare and bake crust as directed - except use pecan shortbread cookies, decrease the margarine to 3 tablespoons and omit sugar 2. Heat caramels, margarine and 2 tablespoons water in 1 1/2 quart saucepan over medium heat, stir- ing frequently, until caramels are melted. Pour into crust. Sprinkle with pecans. Refrigerate about 1 hour or until chilled 3. Beat cream cheese and 1/3 cup powdered sugar until smooth. Spread over caramel and pecans; refrig- erate 4. Heat chocolate and 3 tablespoons hot water over low heat, stirring constantly, until chocolate is melted. Cool to room temperature. Stir in vanilla 5. Beat whipping cream and 2 tablespoons pow- deredd sugar in chilled medium bowl with electric mixer on high speed until stiff; reserve 1 1/2 cups. Fold chocolate mixture into remaining whipped cream; spread over cream cheese mixture. Top with reserved whipped cream. Garnish with chocolate curls. Refrig- erate at least 1 hour until firm. Refrigerate any remain- ing pie *Spreads with at least 65% vegetable oil can be substituted 1 Serving: Calories 505 (Calories from Fat 315; Fat 35g (Saturated 19g); Cholesterol 60mg; Sodium 230mg; Carbohydrate 44g (Dietary Fiber 2g); Protein 5g Caramel-Peanut Butter Pie Supreme Prepare pie as directed - except use peanut butter cook- ies in the crust. Substitute dry-roasted peanutes (do not toast) for the pecans and 1/3 cup peanut butter for 1 package of the cream cheese. Omit sweet cook- ing chocolate, hot water, vanilla and Step 4. Mix 1/3 cup peanut butter and 1/3 cup of the whipping cream until smooth. Beat remaining whipping cream and continue as directed in step 5, substituting the peanut butter-cream mixture for the chocolate mixture. Sprinkle pie with dry-roasted peanuts if desired Cookie Crumb Crust: Substitute chocolate or vanilla wafer cookies or gingersnaps for the graham crackers. Decrease the margarine to 1/4 cup and omit the sugar
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