Monday, November 21, 2011

The One With the Salted Caramel Chocolate Pie

I am absolutely obsessed with salted caramel. I love, love, love it! And another thing I love? Thanksgiving. Yep. It's right up there as one of my favorite holidays. I love Thanksgiving food. So. Very. Much. My mom is an amazing cook and I miss the amazingness that is her Thanksgiving feast. I'll be trying my best to replicate it on my own this year. We're having a "Friendsgiving" on Wednesday evening before everyone heads to spend the actual day with their families. I've got a 23 pound turkey defrosting. And 20 pounds of potatoes. And several pounds of bacon, sausage, apples, bread, craisins and celery waiting to be made into stuffing. And in the spirit of the season, plenty of pie-making supplies. I have my traditional Milk Chocolate Toffee Cream Pie that I always make (but is remaining a hard-kept secret at the moment). And I'll also be making a few Salted Caramel Chocolate Pies. And you could, too! Unless, of course, you're coming here for Friendsgiving. Because I've got that covered.

But if you're not coming to my house for Thanksgiving, or you just crave salted caramel and chocolate like I do, then you should whip this bad boy up. It really is easy as pie. So easy, in fact, I almost hate to share it because it's like giving away some magnificent secret.

Salted Caramel Chocolate Pie
  • Chocolate pie crust
  • 1 cup semi-sweet chocolate chips
  • 1 cup whipping cream
  • 1 Tbls granulated sugar
  • 4 Tbls O'Mara's or Bailey's Irish Cream With a Hint of Caramel
  • Sea salt for garnishing
  • Caramel sauce
In a microwave safe bowl, melt the chocolate chips. First, microwave for 30 seconds. Stir and microwaves for 10 more seconds. Keep heating in 10 second intervals, stirring between each, until chocolate is melted. Set aside to cool. Beat whipping cream and sugar until stiff peaks form when you lift the beaters out. Add the Irish Cream With a Hint of Caramel, one tablespoon at a time, beating well between each addition. You don't want to over-beat and ruin your whipping cream, but you also want to make sure you don't leave it too soft or it won't set up well. It definitely needs to be thick enough that any imprint you make with the beaters, stays. Using a spatula, gently fold in the cooled chocolate mixture, scraping the sides and bottom of the bowl to make sure you combine everything. Spread into the pie crust. Garnish with sea salt. Freeze for one hour or refrigerate for 4-6 hours. When you're ready to serve, drizzle caramel sauce over the top, either on the whole pie or on individual pieces.

This recipe originally came from here. I used O'Mara's and it turned out wonderful. If you go with the freezer option and then serve immediately, you will notice that the Irish Cream has a bit more of a kick to it. If you refrigerate your pie for longer it still has a little punch, but it decreases with time. Don't worry, though, that little kick is an important part of your pie-eating experience.

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