Wednesday, July 9, 2008
Chocolate Truffle Pie
1/2 C of pecan pieces, 1 ready to fill chocolate crumb crust, 3/4 C (17 squares) individually wrapped caramels, 1/4 C of canned evaporated milk (not sweetened condensed milk), 1.5 C of semisweet chocolate chips, 1 C of heaving whipping cream, 3 T stick butter
First place the chopped pecans in the bottom
and evaporated milk in a saucepan over low heat (or in a bowl in the microwave), stirring often until caramels melt and mixture is smooth.
Pour over pecans
Keep on pouring... mMMMM!
Place the chips in a pan
Add 3 T of stick butter
Add 1 C of heavy whipping cream; heat chocolate chips, cream, and butter over low heat
until chocolate melts and the mixture is smooth. Stir frequently.
Pour over caramels
Refrigerate about 4 hours until set.
Serve with whipped cream or cool whip.