Rich and sinful to be sure. Scrumptious. Garnish topping with grated chocolate and VOILA! Dessert made for a King or Queen!
Caramel Truffle Pie
- 1/3 cup Hard margarine
- 1 1/4 cups Chocolate wafer crumbs
- 1/2 cup Finely chopped pecans
- 1 tbsp Icing sugar
- 20 Caramels
- 2 tbsp Hard margarine
- 2 tbsp Milk
- 1 1/2 cups Semisweet chocolate chips
- 1 Envelope of dessert topping (prepared according to package)
2 cups Frozen light whipped topping (thawed)
Melt margarine in medium saucepan. Stir in wafer crumbs, pecans and icing sugar. Press in bottom and upsides of 9 inch pie plate. Bake in 350 F oven for 10 minutes.
Heat caramels, margarine and milk in large saucepan, stirring often, until smooth. Pour into prepared crust. Cool completely
Heat chocolate chips in medium saucepan over hot water, or on low, stirring constantly until smooth. Do not overheat, Cool.
Fold dessert topping into chocolate. Spread over cooled caramel layer. Chill for 3 to 4 hours.
Spread whipped topping over pie. Cuts into 8 wedges.
Carbs: 55 g
Food is for eating, and good food is to be enjoyed… I think food is, actually, very beautiful in itself.