Recipe: Baker's Square Caramel Pecan Silk Supreme Pie and Caramel Pecan Silk Supreme Pie

CARAMEL PECAN SILK SUPREME PIE
(Baker's Square copycat recipe)

one deep-dish pie shell
FOR THE CARAMEL-PECAN LAYER:
7 oz. caramels (unwrapped)
4 tablespoons butter
1/4 cup heavy (whipping) cream
1 cup pecans, toasted and chopped (not not too finely)

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 (blind-baked) pie shell. Refrigerate, covered, for several hours until firm.

FOR THE FRENCH SILK LAYER:
1 cup powdered sugar, sifted
1 stick butter, softened
2 eggs (pasteurized)
2 squares (1 ounce each) unsweetened 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.

FOR THE CREAM CHEESE LAYER:
4 ounces cream cheese, softened
1 tablespoon milk or half-and-half
1 tablespoons sugar
1 1/2 cups thawed Cool Whip Whipped Topping (I used lightly-sweetened whipped cream instead)

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

DECORATIVE TOPPING:
2 cups heavy (whipping) cream, whipped until stiff peaks form
a few caramels, melted
1 (1 ounce) 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 across- again, using pastry bag). Place pecan halves on top of several of the dollops of whipped cream. Drizzle lightly with caramel and chocolate. (if you're in a hurry - you can use caramel and chocolate ice cream toppings - it tastes fine with them).

Source: newfoodforum.com/joesplace

---

(Looks like the first recipe but makes 2 pies)
CARAMEL PECAN SILK SUPREME PIE
Source: Taste of Home/GratefulServant

2 deep dish pie shells (homemade or frozen)
1ST LAYER: CARAMEL AND PECANS:
14 oz. Caramels
1/2 cup unsalted butter
1/2 cup heavy (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 (pasteurized)
4 squares (1 ounce each) 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 heavy (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 across- again, using pastry bag). Place pecan halves on top of pie. Keep chilled.