Sunday, February 21, 2016

Caramel Pecan Silk Supreme Pie

Sometimes people wonder how I choose what particular items to post.  There are days when I am searching for something in particular and other days of "you will know it when you see it".  This one definitely falls into the second category.

When I saw this deliciously stacked pie, I was hard to pass up. There are not may pies out there that can deliver the number of textures and flavor that this pie offers. It may require a big bite in order to get every layer into your mouth, but I assure you- it is the best way to enjoy a bite of this pie.

Flaky crust is topped with chewy caramel and pecans. Then it is layered with a fluffy cream cheese mixture. The layers continue with chocolate cream and then airy, vanilla whipped cream. I usually prefer a fruit pie over any other type of pie. After trying a slice of this dessert, the taste really gave me an attitude adjustment, so now I have a more open mind when it comes to pies.

The recipe below is not an exact original. The reasoning being is that I do not like the idea of using cool whip-which was an ingredient listed for the second layer of this pie. I think it was the commercial in which they ask "oil or cream?" that started my ban of cool whip. I made a whipped cream/cheesecake blend for the second layer that worked out quite well.

If I had to make the pie again, I would have to tweak the caramel layer more to make it a little more creamier. It was a little too thick, but it did not deter from the taste.

Caramel Pecan Silk Supreme Pie
adapted from Bakers Square Copycat Recipes

Ingredients/First layer
1 blind baked deep dish pie shell
4 tbs butter
1/4 cup heavy cream
1 cup pecans (chopped and toasted)
7oz unwrapped caramels

Ingredients/Second layer
1/2 cup heavy cream
4 oz softened cream cheese
1/2 cup confectioners sugar
1/2 tsp vanilla extract

Ingredients/3rd layer
2 squares unsweetened chocolate
1/2 cup or 1 stick of butter
1 cup sifted confectioners sugar
2 eggs
1/4 tsp vanilla extract

2 cups whipping cream
2 tbs confectioners sugar
mini chocolate chips (optional)
to drizzle: melted chocolate and caramel sauce (optional)

For the first layer, place butter and cream in a saucepan over low heat. Stir until all the butter is melted into the cream. Add the caramels and whisk until those have melted and mixture is smooth. Mix in the pecans and pour into the blind baked pie shell. Place in the refrigerator until the layer firms up. This may take a few hours. In order to speed up the process, you may place in freezer.

Once this layer is firm, start on the second layer. Fill one bowl with the cream cheese, sugar and vanilla extract. Beat until soft and fluffy. Set aside. Using another bowl and clean beaters, beat the heavy cream until stiff peaks form. Gently fold the cream cheese mixture into the whipped cream. Smooth evenly,over top of the caramel layer and place pie in refrigerator.

Start the third layer by melting chocolate in a double boiler. Once melted, remove from heat and set aside. Let cool for 30 minutes.

Fill a large bowl with the butter and sugar and cream together until light and fluffy. Add one egg and beat for 30 seconds. Repeat the process with the other egg. Continue to beat and slowly stream in the cooled melted chocolate and add the vanilla extract.  Remove the pie from the refrigerator and smooth the chocolate mixture evenly over the cream cheese. Place pie back in the refrigerator.

In a large bowl beat the whipping cream on medium speed until foamy. Continue to beat and add the confectioners sugar. Turn the speed up to medium high and beat cream until stiff peaks form. Pipe whipped cream on top of chocolate layer and decorate the top as desired.

Chill pie until ready to slice and serve.
                                     **LAST YEAR: Taffy Treats***