The Pie Hole

cabbieroo:

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.

omomnom:

Creamy Peanutbutter Pie

8 ounces chocolate cookies
4 tablespoons butter {melted}
4 ounces finely chopped chocolate, or semi-sweet chocolate chips
1/4 cup chopped peanuts
1 cup heavy cream
8 ounces cream cheese
1 cup creamy peanut butter
1 cup confectioner’s sugar
1 {14 ounce} can sweetened condensed milk
1 teaspoon vanilla extract
1 teaspoon freshly squeezed lemon juice
extra melted chocolate, chopped peanuts and/or chocolate chips as garnish {optional}

Add the cookies to the bowl of a food processor and pulse into fine crumbs. Combine melted butter and cookie crumbs in a small bowl, and stir with a fork to mix well. Press mixture into the bottom and 1” up the sides of a 9” springform pan.

Melt the chocolate in a double boiler, or in the microwave. Pour over bottom of cookie crust and spread to the edges using an off-set spatula. Sprinkle chopped peanuts over the melted chocolate. Place the pan in the refrigerator while you prepare the filling.

Pour the heavy cream into a bowl and beat using a stand mixer or hand mixer until stiff peaks form. Transfer to a small bowl and store in refrigerator until ready to use. Place the cream cheese and peanut butter in a deep bowl. Beat on medium speed until light and fluffy. Reduce speed to low and gradually beat in the confectioner’s sugar. Add the sweetened condensed milk, vanilla extract and lemon juice. Increase speed to medium and beat until all the ingredients are combined and filling is smooth.

Stir a 1/3 of the whipped cream into the filling mixture {helps lighten the batter, making it easier to fold in the remaining whipped cream}. Fold in the remaining whipped cream. Pour the filling into the prepared springform pan. Garnish if desired, and refrigerate for 3 hours or overnight before serving.