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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Choclate Caramel Truffle Pie Recipe

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This recipe for Choclate Caramel Truffle Pie 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!


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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