Chocolate, caramel, and nuts is always a winning combination in my book. This decadent pie features all three, so of course I love it. The salty peanut/sweet caramel layer is so good I almost licked the bowl clean after I poured it in the crust. I said almost, don't turn your nose up at me. Then there is the rich and creamy chocolate layer. Oh my. Then there is the whipped cream on the top. It really adds something, so don't leave it off. If you do anything, add extra.
This pie is so good that my husband and I waited to eat the leftovers till our boys were at school so we wouldn't have to share with them. Shhh, please don't tell.
Chocolate Pie with Caramel and Peanuts
CRUST:
1 9" pie shell, baked & cooled
2 Tbsp semi sweet chocolate chips
1 Tbsp butter
CARAMEL LAYER:
20 caramels
1/3 cup cream or milk
1 1/4 cup salted peanuts
CHOCOLATE LAYER:
1 cup semi sweet chocolate chips
2 Tbsp butter
80z container Cool Whip
Whipped cream for garnish
1 9" pie shell, baked & cooled
2 Tbsp semi sweet chocolate chips
1 Tbsp butter
CARAMEL LAYER:
20 caramels
1/3 cup cream or milk
1 1/4 cup salted peanuts
CHOCOLATE LAYER:
1 cup semi sweet chocolate chips
2 Tbsp butter
80z container Cool Whip
Whipped cream for garnish
Melt chocolate chips and butter in microwave; spread on the bottom of the pie crust. Chill a few minutes till set. Melt caramels and cream in glass bowl in microwave, stirring often. Cool slightly, add peanuts and pour into pie shell. Chill. Melt the 1 cup of chips and 2 T butter in a saucepan over low heat, stirring often. Let sit for 15 minutes. Fold about 1/3 of the Cool Whip into the cooled chocolate mixture. Fold in remaining Cool Whip. Spread over caramel layer and chill till set; about 1 hour. Garnish pie with whipped cream.
Notes:
–You can replace the Cool Whip with 1 cup of whipping cream, whipped and sweetened. The texture isn't as smooth, but it still tastes great.
Made this for Christmas Eve dinner. Wow. It was a huge hit. My husband called it a keeper. Thanks for the recipe