"Just In Case" Pie

One of the first cookbooks I ever owned was called "The Treasury of Creative Cooking".  My mother gave it to me years and years ago.  I don't know where she got it, but I'm pretty sure she gave it to me because there is a photo of every recipe and I'm a visual cook (if you couldn't tell).  I'm a bit better at it now, but when I first started experimenting in the kitchen, chances were I was cooking a recipe I'd found that was accompanied by a pretty picture.  Years later, I still pull out the giant cookbook for this recipe which was submitted by Christa Schmitt and won first place in the Chocolate Recipe Context sponsored by Lexington Market in Baltimore, Maryland. 

There are three basic parts to the recipe.  The first is the crust, which includes, 2 cups of Oreos (or about 24), 3/4 cup of pecans and 1/2 cup of butter.

Preheat your oven to 350 degrees and chop the Oreos in a food processor

until they form a coarse meal.

Then add the pecans to the bowl and pulse a few more times.

Next, place a stick of butter in a glass bowl

and melt it in the microwave.

Add the Oreo and pecan mixture to the butter

and combine.

Transfer the mixture to a 9" deep dish pie plat

and use your fingers to press the mixture onto the bottom and up the sides of the pan, forming a high rim.  Bake the pie crust for 10 minutes and then let cool completely.

The second part is the chocolate topping.  The ingredients for this include water, eggs, chocolate, unflavored gelatin, vanilla and cream.

Place 1/4 cup of cold water in a small saucepan.  Sprinkle one envelope of unflavored gelatine over the water and let stand for one minute.

Move the saucepan to the stove top and heat over low heat for about three minutes, or until the gelatin is completely dissolved.  Stir in one cup of cream and heat just to a boil.

Transfer the heated cream mixture to your food processor bowl

and add one cup of semisweet chocolate chips.  Process until the chocolate has melted and the mixture is smooth.

While continuing to process, add another 1/2 cup of cream

2 eggs

and one teaspoon of vanilla.

Pour into a bowl and refrigerate for about fifteen minutes, until thickened.

The last component of the pie is the carmel filling.  For this, you will need 1 cup of carmels (about 24), 2 tablespoons of butter and an additional 1/4 cup of cream.

Pour the cream into a small saucepan

and add the butter

and caramels.  Simmer over low heat until the caramels have completely melted and you have a smooth sauce.

Now, take your cooled crust

and pour the caramel mixture into it.

Retrieve the thickened chocolate mixture from the refrigerator and beat until smooth.  Pour the chocolate over the caramel layer

and refrigerate for three hours, or until firm.

Carefully cut out a slice of the pie. 

The caramel layer should ooze, perfectly complimenting the fluffy chocolate and rich crust.  Enjoy!

"Just in Case" Pie
serves: 8  (Recipe also on Tasty Kitchen)

• 2 cups of Oreos, about 24, crushed
• 3/4 cup of pecans, finely chopped
• 1/2 cup of butter, melted
• 1/4 cup of cold water
• 1 envelope unflavored gelatin
• 1 1/2 cups of heavy cream
• 2 eggs
• 1 teaspoon vanilla
• 1 cup of caramels, about 24
• 2 tablespoons butter
• 1/4 cup of heavy cream
  

Preheat your oven to 350 degrees.  Chop the Oreos and pecans in a food processoruntil they form a coarse meal.  Combine the Oreo mixture with the melted butter and transfer the mixture to a 9" deep dish pie plate. Use your fingers to press the mixture onto the bottom and up the sides of the pan, forming a high rim.  Bake the pie crust for 10 minutes and then let cool completely.

Place 1/4 cup of cold water in a small saucepan.  Sprinkle one envelope of unflavored gelatine over the water and let stand for one minute.  Move the saucepan to the stove top and heat over low heat for about three minutes, or until the gelatin is completely dissolved.  Stir in one cup of cream and heat just to a boil.
Transfer the heated cream mixture to your food processor bowl and add one cup of semisweet chocolate chips.  Process until the chocolate has melted and the mixture is smooth.  While continuing to process, add another 1/2 cup of cream, 2 eggs and one teaspoon of vanilla.  Pour into a bowl and refrigerate for about fifteen minutes, until thickened.

Pour 1/4 cup of cream into a small saucepan and add 2 tablespoons of butter and the caramels.  Simmer over low heat until the caramels have completely melted and you have a smooth sauce.

Take your cooled crust and pour the caramel mixture into it.  Retrieve the thickened chocolate mixture from the refrigerator and beat until smooth.  Pour the chocolate over the caramel layer and refrigerate for three hours, or until firm.