Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!

Tuesday, May 21, 2013

Chocolate Caramel Truffle Pie

I love truffles. I love chocolate. I love caramel. I love pie. Need I say more? This easy little pie require zero baking but is rich and decadent. It's everything wonderful in a dessert and your life won't be complete until you try it.

Chocolate Caramel Truffle Pie

Cookie Crumb Crust

1 ¼ cups crushed chocolate cookie wafers
5 tablespoons butter ~ melted

1/2 cup chopped pecans

Combine cookie crumbs and melted butter.
Press into the bottom of a greased 9" spring form pan.
Sprinkle pecans over cookie crust.

Caramel Layer

20 caramels ~ unwrapped
1/2 cup evaporated milk

In a medium microwave safe bowl, heat caramels and milk together at 30 second intervals, stirring between each interval, until caramels are melted. (This mixture will be runny and will seep down into the crust.)

Pour caramel mixture over crust.

Truffle Layer

1 1/2 cups chocolate chips
1 cup heavy cream
3 tablespoons butter

In a small saucepan, heat cream until just under boiling. (Or you can do it in a heatproof bowl in the microwave. Just heat the cream to very hot, but not boiling, then add the chocolate chips and butter.) Add chocolate chips and butter. Stir until smooth and combined. 

Pour over caramel layer and smooth the top.

Chill for at least 4 hours or overnight. Serve with whipped cream.

Here you go.....

Crush the cookies and mix in the
 melted butter. I used my food processor.

Sprinkle the pecans on top.

Heat the milk and caramels together...

..until melted. This mixture will be runny.

Pour the caramel mixture over the
 pecans/crust. It will seep down into the cookie crust.

Heat the cream to just under boiling 
then add the chocolate chips and butter. 
Allow to sit for a few minutes then stir to smooth.

Pour the chocolate mixture over the crust.

Allow it to cool in the fridge 
for several hours or overnight.

Slice into small pieces...it's rich! But delish!


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