Chocolate Caramel Pie (No Bake) |
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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 16 |
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I first made this when I was 12 for my mother's birthday and has been one of my signature dishes ever since. This recipe is wonderful for special occasions when you really want to wow your audience. It is very rich and decadent but also requires a great deal of chill time to prepare (total of three hours chill time included in prep time). Please read the entire recipe before deciding to make and take the note at the bottom of the recipe into consideration. Plan ahead, it will be worth it! Ingredients:
6 ounces graham cracker crust |
14 ounces sweetened condensed milk |
6 tablespoons butter |
1/4 cup sugar |
1 1/2 cups semi-sweet chocolate chips |
2/3 cup heavy cream |
3 tablespoons butter |
1 1/2 cups semi-sweet chocolate chips |
1/2 cup heavy cream |
1/3 cup evaporated milk, ice cold (see note bottom of recipe) |
Directions:
1. Caramel layer:.
2. Cook sweetened condensed milk, butter, and sugar in medium saucepan over medium heat until butter melts.
3. Increase heat and bring to a boil, stirring constantly for six minutes or until mixture is as thick as pudding.
4. Pour over prepared crust and refrigerate one hour.
5. Truffle layer:.
6. Stir chocolate chips, heavy cream, and butter in medium saucepan over medium heat until melted and smooth.
7. Pour over caramel layer and refrigerate one hour.
8. Mousse layer:.
9. In a double broiler melt chocolate chips, stirring constantly. Cool slightly.
10. Beat heavy cream in a bowl until stiff peaks form. Beat in cooled chocolate.
11. Beat ice cold evaporated milk until trails form.
12. Beat into chocolate mixture just until blended DO NOT OVERBEAT!
13. Spread over truffle layer and refrigerate for one hour.
14. NOTE 1: I put the evaporated milk in a metal bowl and place in freezer until ice crystals begin to form around the edges and then beat.
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