The fair is getting closer....Great pie to make to spend the time!

Chocolate Caramel Pecan French Silk Pie


Crust:

1 cup flour

½ cup shortening

¼ cup cold water

Pinch of salt

Cut shortening into flour and salt. Sprinkle the water into the particles until all the flour is moistened. Gather the pastry into a ball and refrigerate until chilled. Roll our until it is about 2 inches larger than the pie plate. Nake at 475 degrees for 8-10 mins until lightly browned.



Caramel Pecan Layer:

Combine 20 caramels with 2 tbsp milk in a saucepan on low heat. Stirring until smooth. Stir in ½ cup chopped pecans. Pour into baked pie crust and cool.

Chocolate French Silk:

1 ½ cup whipping cream

4 oz. German Sweet Chocolate

1 oz. semi sweet chocolate

1/3 cup butter

1/3 cup sugar

2 egg yolks, lightly beaten

In a heavy saucepan, combine cream, both chocolates, butter and sugar. Cook over low heat for 10 mins. Or until chocolate melts, stirring constantly. Remove from heat. Gradually stir half the hot mixture into the beaten egg yolks. Return to pan and cook until it bubbles. Remove from the heat. Place the saucepan in a refrigerator for 25 mins. Until cooled. Put the chocolate mixture into a mixing bowl and beat until light and fluffy. Spread the filling over the caramel mixture. Cover and refrigerate at least 5 hours. Garnish with sweetend whip cream.

1 cup whipping cream to ¼ cup powdered sugar.