Caramel Crunch Pie
rating: +1+x

1 refrigerated ready-to-use folded 9-inch piecrust (half of 15 ounce package)
1 1/4 cups heavy cream
1 bag (12 ounces) semisweet chocolate chips (about 2 cups)
3 cups (not sugar-coated) flake cereal (such as Corn Flakes, Grape Nut Flakes, or Total)
1 cup chopped pecans
1 cup sweetened flaked coconut
2/4 cup light corn sytrup
3/4 cup packed light-brown sugar
Whipped Cream

Heat oven to 450oF. Unfold crust and fit into ungreased 9-inch pie plate; flute edge. Prick bottom and sides with fork, and line crust with foil. Fill with pie weights or uncooked beans.

Bake in 450oF oven for 5 minutes. Remove foil and beans. Bake until crust is lightly golden, about 5 more minutes. Set aside.

In medium size microwave-safe bowl, combine 1/2 cup heavy cream and 1 1/2 cups chocolate chips.
Microwave on high 1 minute; stir until smooth. If necessary, microwave in 15-second intervals until completely melted. Spread over bottom of pie. Refrigerate whle preparing topping.

In large bowl, stir together cereal, pecans, and coconut. In medium size saucepan, stir together remaining 3/4 cup heavy cream, corn syrup, and brown sugar. Bring to boil over medium heat; boil until mixture registers 240oF, soft ball stage, on candy thermometer, about 20 minutes.

Quickly pour caramel mixture over cereal-nut mixture. Stir until completely coated. Spoon evenly into piecrust, mounding slightly in the middle.

Place remaining 1/2 cup chocolate chips into small microwave safe bowl. Microwave on high until melted, aout 1 minute; stir until smooth.

Place melted chocolate into small plastic food-storage bag. Snip off one smallcorner. Drizzle chocolate over pie.

Refrigerate overnight. Serve with whipped cream, if desired.

Servings: 12
Prep time: 15 minutes, Bake time 10 minutes, Cook time 20 minutes, Refrigerate 30 minutes

Nutritional Value Per Serving:
537 calories
31 g. fat (15 g. saturated fat)
5 g. protein
69 G. carbohydrate
3 g. fiber
211 mg. sodium
37 mg. cholesterol

Posted by Deb

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