The Sunny Lifestyle of a Home Journalist

Saturday, December 12, 2015

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Chocolate Salted Caramel Chess Pie

A week or so before Thanksgiving, my uncle handed me a fat Williams-Sonoma catalog and promptly listed several food items he wanted me to make out of it. 

They have a gourmet food delivery division and everything looks incredibly delicious and festive, but of course, it's also $50 (excluding shipping) for one pie.

This pie in particular looked really good though. My uncle was tired of pumpkin flavored things, and wanted something different. He was also a craving cream cheese dessert. As a reward, he promised to get me a few kitchen items from Williams-Sonoma for Christmas.

So naturally, I was up for the challenge. 

But when I searched Chocolate Caramel Chess Pie on Pinterest, I realized it would be harder than I first thought. First of all, there were no recipes for any Chess Pies with caramel in them, they were all just Chocolate. And a lot of them looked less than appetizing. Plus, none of them had cream cheese in them. So I had to get creative.

I found the simplest and most delicious-looking Chocolate Chess Pie I could, and decided to use that as the filling. Then I researched Cream Cheese Pie Crust and found a good recipe for a Cream Cheese Puff Pastry. For the caramel part, I just experimented. And it happened to turn out really really good.

This is a great holiday recipe (especially for when you're tired of all the holiday flavors like peppermint, eggnog and pumpkin). Enjoy!

Chocolate Salted Caramel Chess Pie
(Filling adapted from Call Me PMC and crust adapted from Wicked Good Kitchen.)

Crust:
-2 1/2 cups flour
-1 cup chilled butter
-8 ounce pack cream cheese chilled
-1 tablespoon sugar (I added a little more cause that didn't seem like much)
-1 teaspoon vanilla
-1/2 teaspoon salt

Measure flour and set aside. Cream butter and cream cheese with mixer. Beat in sugar, vanilla and salt. Add flour gradually. Scrape and wrap in plastic. Refrigerate at least 1 hour or overnight. Let sit out a little while to thaw before rolling.
 
Filling:
-1 1/2 cups sugar
-3 1/2 tablespoons cocoa
-4 ounces evaporated milk
-2 slightly beaten eggs
-1 1/2 cups butter softened (not margerine)
-1 teaspoon caramel extract
For garnish:
-hardening shell caramel syrup
-sea salt

Preheat the oven to 350*. Form bottom of pie crust in pan. (Cut off the excess.) Mix sugar, cocoa, eggs, milk and extract. Pour into unbaked crust. Bake 45 minutes. Drizzle with hardening syrup and add a teaspoon of salt. Refrigerate. 

The good thing about it is that it's good warm or refrigerated.

Or, if you're feeling lazy and spendy, order the ($49.95) Williams-Sonoma version before December 21 for delivery by Christmas. But I wouldn't suggest it.

2 comments :

  1. Replies
    1. Thanks! Yeah, wish I could have had more than one piece of it haha.. :P

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