Ingredients
1 package knox unflavoured gelatine
1/4 cup cold water
2 cup whipping cream
1 package choc.chips,semi-sweet
2 eggs
1 tsp vanilla extract
1 cup caramels (about 22)
2 tbsp butter
Directions
In small saucepan, sprinkle unflavored gelatine over cold water; let
stand 1 minute. Stir over low heat until gelatine is completely
dissolved, about 3 minutes. Stir in ONE cup cream. Bring just to the
boiling point; then immediately add to blender with chocolate.
Process until chocolate is completely melted, about 1 minute. While
processing, through feed cap, and 1/2 Cup of the cream, eggs, and
vanilla; process until blended. Pour into large bowl and chill until
thickened, about 15 minutes. Meanwhile, in small saucepan, combine
caramels, 1/4 cup of the cream, and butter. Simmer over low heat,
stirring occasionally, until caramels are completely melted and
mixture is smooth. Pour onto Chocolate-Pecan Crust (recipe follows)
to cover bottom; let stand at room temperature to cool, about 10
minutes. With wire whisk or spoon, beat gelatin mixture until smooth.
Pour into prepared crust; chill until firm, about 3 hours. Garnish
with remaining 1/4 cup of cream, whipped, and if desired, pecans.
Servings: 8 servings
Chocolate-Pecan & Caramel Pie Recipe brought to you by Recipe Ideas
Categories: Candy; Chocolate; Dessert; Nut; Pecan
The History of Recipes
We can read the history of meal recipes far back into the far past, at least as far into history as the ancient Egyptians, and potentially, even further back. Having said that, mostly, these early recipes were just very simple pictorial, hieroglyphic or cunieform instructions for preparing food.
Later on, in Roman times 25BC a roman called Apicius assembled a collection of scripts showing how to cook the recipes cooked by wealthy Romans. In his scrolls, he recounts how the meals were split into hors d`oeuvre, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also tells us how the early Romans made use of a good variety of spices and herbs, including some familiar names such as basil, rue and asafoetida. During the succeeding few hundred years, the upper-class families of Wesstern Europe strove to serve up the most exotic meals, and consequentially chefs and their recipes became highly prized. Nevertheless, it wasn`t until the 19th century that cookery and cookery books really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collecting, testing, and writing down popular recipes of the day. Like it or not, the introduction of television brings us TV chefs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Chocolate Pecan & Caramel Pie recipe.
