Pie # 51: Chocolate Caramel Pie

This pie is very, very rich. When Steven ate his first piece, he said he could eat the entire pie in one sitting. If you love the chocolate and caramel combo, make this pie. I found this recipe in The Little Book of Pies & Tarts by Country Living. I will admit: I used a different (much easier) caramel recipe :)


Chocolate Caramel Pie
(Printable version)

Crust:
Oreo Crust (I bought mine)

Filling:
5 ounces bittersweet chocolate, finely chopped
4 large eggs yolks
2/3 cup plus 2 tablespoons dark brown sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1/2 cup plus 2 tablespoons heavy cream
1 cup plus 2 tablespoons whole milk
1 1/2 teaspoons vanilla extract
1 recipe Caramel Sauce (or buy your own!)



Place chocolate in large bowl and set aside. Whisk yolks 2/3 cup brown sugar, corn starch and salt in a medium bowl; set aside.

Heat the cream, milk, and 4 tablespoons of butter in a medium saucepan over medium-high heat until mixture begins to boil. Whisking constantly, pour into egg mixture. Return custard to saucepan and cook over medium heat until it comes to a boil, stirring continuously. Cook for one more minute and stir in the vanilla. Strain into the bowl with chocolate and mix well. Allow to cool to room temperature.

Make caramel sauce by melting 1/4 cup butter and 1 cup brown sugar in the microwave. Add 1/2 cup heavy cream and microwave on high until bubbly (1-2 minutes).

This was my first caramel attempt... I knew I had to find an easier recipe.

Pour caramel sauce into pie crust and chill in fridge for 10 minutes. Pour chocolate filling over the caramel sauce and chill for 2 hours or overnight before serving.