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Chocolate Caramel Cream Pie Recipe

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This recipe for Chocolate Caramel Cream Pie, by , is from The Dillard Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Country Living
Added: Wednesday, October 14, 2009



8 tablespoons unsalted butter
2 tablespoons Cognac
2 cups (about 5 ounces) finely crushed chocolate wafer cookies

Pie Filling:

4 large egg yolks
2/3 cup dark brown sugar
2 tablespoons dark brown sugar
1 tablespoon cornstarch
1/8 teaspoon salt
2 cups heavy cream
2 tablespoons heavy cream
1 cup (+2 tablespoons) whole milk
1 teaspoons pure vanilla extract
1 tablespoon cocoa powder
5 ounces bittersweet chocolate, finely chopped
Caramel Sauce (see recipe)

MAKE THE CRUST: Preheat oven to 350F. Melt 4 tablespoons of butter. Stir the crushed cookie crumbs, melted butter, and Cognac in a medium-size bowl. Press the crumb mixture into the bottom and all around the sides of a pie pan. Bake for 10 minutes, remove from oven, and cool completely on a wire rack.
MAKE THE PUDDING: Place the chocolate in a large bowl and set aside. Whisk the egg yolks, 2/3 cup brown sugar, cornstarch, and salt in a medium bowl and set aside. Heat cup plus 2 tablespoons cream, milk, and remaining butter in a medium saucepan over medium-high heat until the mixture just begins to boil. Remove from heat and, whisking continuously, gradually add the hot milk to the egg mixture. Return the milk-and-egg mixture to the saucepan and, whisking continuously, cook over medium heat until mixture comes to a boil. Cook for 1 more minute, whisking continuously, and stir in 1 teaspoon vanilla extract. Remove from heat and strain the pudding into the bowl with the chocolate. Let sit for 2 minutes and fold the chocolate into the pudding with a spatula. Cool to room temperature.
FINISH THE PIE: Pour Caramel Sauce into the bottom of the piecrust and refrigerate for 10 minutes. Spread the pudding over the caramel and chill for 2 hours. Beat the remaining cream, brown sugar, vanilla, and the cocoa powder in a large bowl until stiff peaks form. Top the pudding with the cream and chill for 30 minutes or up to 6 hours.




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