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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Choclate Caramel Truffle Pie Recipe

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This recipe for Choclate Caramel Truffle Pie, by , is from A Colorful Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Melissa Steele


1/2 C. Pecan pieces, toasted and coarsely chopped.
1-6 oz. Ready to fill Chocolate flavored crumb crust
17 Individual wrapped square caramels
1/4 C. Canned evaporated milk(not sweetened condensed)
1/2 C. Semi-sweet chocolate chips
1 C. Heavy whipping cream
3 Tbl Butter (softened)
(for decoration: slightly sweetened whipped cream)

Sprinkle a layer of pecans on crust.

Caramel layer: put caramels in a bowl with evaporated milk.
Microwave, stirring every 10 sec., until caramels are melted and mixture is smooth.
Note: this step can be done in a double boiler, no counting, no burning!
Pour over pecans.

Truffle layer: Heat chocolate chips, cream and butter in a bowl in the microwave(or double boiler) stirring every 10 sec. until chocolate is melted and mixture is smooth.
Pour over caramel layer.

Refrigerate about 4 hours or until set.

To serve: Pipe or spoon whipped cream around edge of pie.

Number Of Servings:
Number Of Servings:




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