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Chocolate Caramel Nut Pie
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Indulgent triple chocolate pie: layer rich fudge in graham crust, top with creamy cheese layer, and finish with milk chocolate drizzle.
Ingredients:
  • 1.5 cups graham cracker crumbs
  • 6 tablespoons butter, melted
  • 6 tablespoons all-purpose flour
  • 0.5 teaspoon baking powder
  • 0.125 teaspoon salt
  • 4 ounces semisweet chocolate chips
  • 1 (1 ounce) square unsweetened chocolate, chopped
  • 0.5 cup butter, diced
  • 0.5 cup white sugar
  • 1 egg
  • 1 egg white
  • 1 teaspoon vanilla extract
  • 4 (2.16 ounce) bars chocolate-coated caramel-peanut nougat candy, chopped
  • 10 ounces cream cheese, softened
  • 0.33333334326744 cup white sugar
  • 2 ounces milk chocolate, chopped
  • 2 tablespoons heavy whipping cream
Instructions:
  • Preheat the oven to 350°F (175°C) for the perfect cooking temperature.
  • Combine graham cracker crumbs, sugar, and melted butter in a bowl, then press mixture firmly into a 9-inch pie pan.
  • For the Fudge Layer: Mix flour, baking powder, and salt in a medium bowl. Melt semisweet chocolate and unsweetened chocolate with 1/2 cup of butter in a double boiler until smooth. Let it cool a bit.
  • In a medium bowl, whisk together sugar, whole egg, and egg white until slightly thickened. Add vanilla and cooled chocolate, mix until well blended. Stir in dry ingredients until just combined. Pour mixture into crust and bake in a preheated oven for approximately 17 minutes, or until just set. Allow to cool on a rack for 10 minutes, then place candy bar slices on top.
  • For the Cream Cheese Layer: In a medium mixing bowl, whip together cream cheese and sugar until smooth. Mix in egg and vanilla extract until creamy. Evenly spread over the candy bars and bake for 15 minutes until firm. Allow to cool on a wire rack.
  • Create the garnish by gently melting milk chocolate with whipping cream in a saucepan until velvety. Drizzle the mixture over the pie, then chill in the fridge before serving cold.

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