Caramel Pecan Silk Supreme Pie

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Caramel Pecan Silk Supreme Pie by Linda

9” pie crust, unbaked

Preheat oven to 350 degrees F.

Layer one:

Mix 1/3 cup light corn syrup, one egg and 1/3 cup sugar together in a bowl. Add 1 T melted butter and ½ tsp vanilla. Mix well. Add ½ cup of chopped pecans. Place on the bottom of the unbaked pie crust and then bake until set (about 20 to 30 minutes). When the layer is set and the pie crust is properly browned, remove from oven and cool. Refrigerate at least one hour or overnight before adding next layer.

 Layer two:

Prepare ½ recipe of French silk chocolate pie as follows:

Cream well ¼ cup real butter (very cold, cut into slices), ¼ cup of sugar (superfine or you can whir it in the blender for a bit), pinch salt.

Blend it with mixer: ½ square (1/2 oz) of bakers unsweetened chocolate, melted and cooled, ½ tsp vanilla.

Refrigerate for an hour or so, then add 1 medium egg (coddled and cooled) or ¼ cup of pasteurized whole eggs (make sure to get the kind without a bunch of added ingredients…available at Cash n Carry or restaurant supply stores).

Beat well with electric mixer until light and fluffy (but not separating). Be careful if it gets hot, it will separate…

Layer over the cooled pecan filling layer and then refrigerate at least 1-2 hours or overnight before adding the final layer.

Layer three:

Mix with electric mixer 8 oz of cream cheese (room temperature), 1/3 c sugar, ½ tsp almond extract until smooth and spreadable. Spread evenly over the chilled chocolate layer. Decorate as desired with chocolate or caramel syrup and pecans.

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