Chocolate Caramel Cream Pie
Chocolate Crust
1/3 cup sugar
1/2 cup butter, softened
1 1/4 cups all-purpose flour
1/4 cup cocoa powder
1/4 tsp salt
1/3 cup sugar
1/2 cup butter, softened
1 1/4 cups all-purpose flour
1/4 cup cocoa powder
1/4 tsp salt
Preheat oven to 350F. Lightly grease pie plate. In large bowl, cream together sugar and butter, until smooth and fluffy. Sift together flour, cocoa and salt in a small bowl. Working at a low speed, gradually beat in flour mixture. Mixture will be crumbly when all the flour has been incorporated. Press evenly into prepared pan and bake for 12-17 minutes. Cool.
Filling
1 1/4 cup buttermilk syrup*
2 packages (8 oz each) cream cheese, softened
8 oz chocolate cool whip
Beat cream cheese and 1 cup topping. Fold in cool whip (do not over mix). Spread in cooled crust. Chill at least 2 hours. Top with drizzled 1/4 cup remaining syrup and chopped nuts.
* click here for recipe or you can use bottled caramel ice cream topping.
No comments:
Post a Comment
Thank you for your comment.