Caramel Pecan French Silk Pie
Indulge in a slice of decadence with this Caramel Pecan French Silk Pie, a show-stopping dessert that combines irresistible layers of flavor and texture. It all begins with a buttery graham cracker crust, baked to golden perfection, then topped with a layer of crunchy chopped pecans and luscious caramel sauce. The star of the show is the silky-smooth chocolate filling, made with rich bittersweet chocolate and whipped to a light, creamy perfection. Crowned with a cloud of homemade whipped cream and garnished with chocolate shavings and extra pecans, this pie is a sweet symphony of flavors that will impress at any gathering. Perfect for holidays, dinner parties, or any time you crave a luxurious dessert, this no-bake masterpiece (aside from the crust) is a must-try for every chocolate and pecan lover.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated sugar
- 1 cup Pecans, roughly chopped
- 1 cup Caramel sauce
- 6 ounces Bittersweet chocolate, chopped
- 1 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 2 teaspoons Vanilla extract
- 4 Large eggs
- 1 cup Heavy whipping cream
- 2 tablespoons Powdered sugar
- 2 tablespoons Chocolate shavings (optional, for garnish)
- 0.25 cup Extra pecans (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the mixture resembles wet sand.
Press the mixture evenly into the bottom and sides of a 9-inch pie dish to form the crust. Bake for 8-10 minutes, then remove from the oven and let it cool completely.
Spread the chopped pecans evenly over the bottom of the cooled crust.
Drizzle the caramel sauce over the pecans, spreading it out evenly with a spatula. Place the pie dish in the refrigerator to chill while preparing the filling.
Melt the chopped chocolate in a heat-proof bowl set over a pot of simmering water (double boiler method) or in the microwave in 20-second increments. Stir until smooth, then set aside to cool slightly.
In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer until light and fluffy, about 2-3 minutes.
Add the melted chocolate and vanilla extract to the butter mixture and beat until fully incorporated.
Add the eggs one at a time, beating for 2 minutes after each addition to ensure a silky texture. This process should take about 8 minutes total. The mixture should be light and fluffy.
Pour the chocolate filling over the caramel and pecans in the crust, smoothing the top with a spatula. Refrigerate the pie for at least 4 hours or until set.
In a separate bowl, whip the heavy cream and powdered sugar together until stiff peaks form. Spread or pipe the whipped cream over the top of the chilled pie.
Garnish with chocolate shavings and extra pecans, if desired.
Slice and serve chilled. Enjoy!
Nutrition Facts
Calories |
7985 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 574.3 g | 736% | |
| Saturated Fat | 287.8 g | 1439% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 1799 mg | 600% | |
| Sodium | 2699 mg | 117% | |
| Total Carbohydrate | 666.4 g | 242% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 530.1 g | ||
| Protein | 64.2 g | 128% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 614 mg | 47% | |
| Iron | 34.3 mg | 191% | |
| Potassium | 2365 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
