Chocolate-Caramel Supreme Pie Recipe

Chocolate-Caramel Supreme Pie Recipe photo by Taste of Home

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At a church fund-raiser, I purchased a pie-a-month package furnished by a local family. From among all the varieties they made, this one was the best, with its chocolate crust, creamy caramel filling and fluffy topping.

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Chocolate-Caramel Supreme Pie Recipe

Prep: 20 min. + standing Cook: 5 min.

Yield: 8 Servings

20 5 25

Ingredients

30 caramels
3 tablespoons butter, melted
2 tablespoons water
1 chocolate crumb crust (9 inches)
1/2 cup chopped pecans, toasted
1 package (3 ounces) cream cheese, softened
1/3 cup confectioners' sugar
3/4 cup milk chocolate chips
3 tablespoons hot water
1 carton (8 ounces) frozen whipped topping, thawed
Chocolate hearts or curls, optional

Directions

In a large saucepan, add the caramels, butter and water. Cook and stir over medium heat until caramels are melted. Spread over crust; sprinkle with pecans. Refrigerate for 1 hour.
In a large bowl, beat cream cheese and sugar until smooth; spread over caramel layer. Refrigerate.
In a large saucepan, melt chocolate chips with hot water over low heat; stir until smooth. Cool slightly.
Fold in whipped topping. Spread over cream cheese layer. Garnish with chocolate hearts or curls if desired. Chill until serving. Refrigerate leftovers. Yield: 8 servings.

Nutritional Facts 1 serving (1 piece) equals 553 calories, 31 g fat (17 g saturated fat), 30 mg cholesterol, 282 mg sodium, 66 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Chocolate-Caramel Supreme Pie in Country Woman January/February 2002, p31