Chocolate-pecan & Caramel Piedesserts, pies 1 pkg knox unflavoured gelatine 1/4 cup cold water 2 cup whipping cream 1 pkg choc.chips,semi-sweet 2 single eggs 1 teaspoon vanilla extract 1 cup caramels (about 22) 2 tablespoon butter In small saucepan, sprinkle unflavored gelatine over cold water; let stand 1 minute. Stir over low heat until gelatine is completely dissolved, about 3 minutes. Stir in ONE cup cream. Bring just to the boiling point; then immediately add to blender with chocolate. Process until chocolate is completely melted, about 1 minute. While processing, through feed cap, and 1/2 Cup of the cream, eggs, and vanilla; process until blended. Pour into large bowl and chill until thickened, about 15 minutes. Meanwhile, in small saucepan, combine caramels, 1/4 cup of the cream, and butter. Simmer over low heat, stirring occasionally, until caramels are completely melted and mixture is smooth. Pour onto Chocolate-Pecan Crust (recipe follows) to cover bottom; let stand at room temperature to cool, about 10 minutes. With wire whisk or spoon, beat gelatin mixture until smooth. Pour into prepared crust; chill until firm, about 3 hours. Garnish with remaining 1/4 cup of cream, whipped, and if desired, pecans. |
