Caramel Pecan Silk Supreme Pie

Caramel Pecan Silk Supreme Pie

2 deep dish pie shells (homemade or frozen)

1st layer: Carmel & pecans:
14 oz. Caramels
1/2 cup unsalted butter
1/2 cup whipping cream
2 cups pecans, chopped (small pieces, not finely chopped), and roasted

Put caramels, butter and whipping cream in saucepan. Cook over low heat,
stirring frequently until caramels and butter melt (use a whisk for this).
Remove from heat and stir until completely smooth. Stir in pecans. Pour into
baked pie shell. Refrigerate, covered, for several hours until firm.

2nd layer: French Silk
2 cups powdered sugar (10X), sifted
1/2 lb. Unsalted butter, softened
4 eggs
4 (1-ounce) squares unsweeted chocolate, melted and cooled
1/4 teaspoon vanilla extract

Beat sugar with butter in large bowl until smooth. Add eggs, 1 at a time,
beating well after each addition. Add melted chocolate; stir in vanilla
extract. Mix well; spread on top of cool, firm caramel layer. Chill until
ready to add cream cheese layer.

3rd layer: Cream Cheese 8 ounces Philadelphia Brand Cream Cheese, softened 2
Tablespoons milk or half-and-half 2 Tablespoons sugar 3 cups thawed Cool
Whip Whipped Topping (will use part of an 8 oz. container)

Mix cream cheese, milk and sugar in large bowl with wire whisk until smooth.
Gently stir in whipped topping. Carefully spread over chocolate mixture.

Decorative Topping: Whipped cream 2 cups whipping cream, whipped until
stiff peaks form a few caramels, melted 1 square of chocolate, melted

Using pastry bag (or sandwich-type bag with corner snipped off), “Pipe” one
continuous line of whipped cream around edge of cream cheese mixture, next
to crust. Next, put dollops of whipped cream all over pie (circle shape ,
about 1 inch.