See all pies in the category:

Ruthie’s Park Avenue Chocolatier

Recipe By: John Sunvold
Year Submitted: 2014
Winner First Place

Ingredients

Serves 8, Deep Dish 9-10” Pie Pan Recommended.
Crust
1 ½ Cups Graham Cracker Crumbs
6 T melted butter
3 T sugar

French Silk Chocolate Layer
3 oz melted and cooled bittersweet or unsweetened chocolate
1 t. vanilla
¾ c butter
1 1/8C fine sugars
3 cold pasteurized eggs

Directions

Crust
Mix graham cracker crumbs and sugar. Mix in melted butter. Press evenly into a pie plate and bake for 8-10 minutes in a 350 degree oven. Allow to cool.

Caramel and Pecans
Unwrap 30 wrapped caramels and slowly melt in a small pot with ¼ cup milk. Stir until smooth. Add ¾ cup pecan pieces to the caramel mixture and pour onto the bottom of the crust. Allow to cool, and then chill.

Cream Cheese Layer
Mix 4 oz softened cream cheese with ¼ c. powdered sugar. Fold in 4 oz. of Cool Whip and spread on top of caramel/pecan layer. If you have a larger pan, you may use 6 oz of cream cheese, 1/3 cup powdered sugar, and 6 oz. Cool whip.

Spread on top of the caramel pecan layer and chill.

French Silk Chocolate Layer
Place sugar in food processor and pulse ten times or until the sugar begins to look like powdered sugar. In a mixer, cream the butter and sugar. Add the melted chocolate and vanilla, and beat with a mixer for two minutes. Scrape bowl well. Add an egg and beat for five minutes. Scrape the bowl. Add another egg and beat for five minutes. Scrape the bowl. If chocolate mixture is not fluffy at this point, you may need to chill the mixture. It whips up better if it is cold. If needed, place bowl and beaters in the freezer for about 10 minutes. Add the last egg and beat for five minutes. Scrape the bowl and beat for one more minute.

Spread on the pie, cover, and place in the refrigerator for two hours. Top with favorite whipped topping (use real whipping cream). Garnish with caramel topping, chocolate, or nuts, as desired. Chill for at least four hours.

Allow slices to sit at room temperature for 5-10 minutes before serving. This allows the French Silk layer to soften to the desired consistency.