This dreamy pie consists of a creamy chocolate caramel filling inside of a crispy crust and is topped with whipped cream and sprinkles.
I neglected to ask in yesterday’s post, how was everyone’s weekend? Did you treat your mother to a special brunch or event? Or were you the mother being pampered? Unfortunately both my mom and step mom do not live in the same state as me so I had to settle for a phone call and a card in the mail.
I did however have a grand old time belatedly celebrating my 30th birthday with friends Saturday night. I already celebrated on my actual birthday by attending Star Wars Day at 16-bit barcade (bar + arcade) which featured Star Wars themed beverages, Star Wars playing on TVs, and free arcade games. While I thoroughly enjoyed that event, it was a Monday so the real festivities were reserved for Saturday night. We started out innocently enough at a slider place called Cray where they also make their own liquor infusions and ended up at Axis for a drag show and dancing. It was an awesome time to say the least!
As for this pie, I may have not captured the best photo but trust that the reason for this is that it did not stick around long enough for a true glamour shot. This photo was taken during the dinner party at which it was served and I tend not to photograph food well under the scrutiny of hungry, watchful eyes.
One year ago: Deviled Potatoes
Four years ago: Homemade Wheat Thins
CHOCOLATE CARAMEL CREAM PIE
Makes 1 pie
1 refrigerated, rolled pie crust (I used a gluten-free brand)
2/3 cup sugar
1/4 cup cornstarch
1/2 tsp salt
4 egg yolks
3 cups milk
1/3 cup cocoa powder
6 oz. semi-sweet chocolate, melted
1/4 cup caramel sauce
2 Tbsp unsalted butter, softened
1 tsp vanilla extract
3/4 cup heavy cream
2 Tbsp powdered sugar
- Preheat oven to 425 degrees*.
- Transfer and fit the pie crust into a 9-inch pie plate and flute the edges.
- Take a piece of foil and lightly coat the shiny side with cooking spray and place that side down in the the pie, covering the crust. Top the foil with pie weights or dried beans.
- Bake for 30 minutes, remove the foil and bake another 10 minutes or until golden brown*. Remove from oven and let cool completely before filling.
- Meanwhile, in a medium sizes saucepan whisk together the sugar, cornstarch, salt and egg yolks until combined. While continuing to whisk, slowly pour in the milk. Place pot over medium heat, and whisk in the cocoa powder. Continue to whisk while bringing to a boil. Once it starts to boil, reduce to a simmer and cook the filling for another minute or two until mixture has become very thick.
- Whisk in the semi-sweet chocolate, caramel, butter, and vanilla. Filling should be thick and creamy. Transfer to a large bowl and place a piece of plastic wrap directly on top of the filling. Allow to cool to room temperature on the counter, about an hour, then move to the fridge for a couple hours or until chilled.
- In a medium bowl, beat the heavy cream on high speed for a few minutes until it forms soft peaks. Sprinkle in the powdered sugar and beat until the cream holds a stiff peak. Chill until ready to assemble the pie.
- Once everything has cooled and chilled, spoon the filling into the crust. Top with whipped cream and decorate with sprinkles, if desired. Serve immediately or refrigerate until ready.
*I followed the temperature and time indicated on my pie crust packaging and suggest you do the same with yours.
Source: Adapted from Steph’s Bite By Bite.
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