Caramel Pecan Chocolate Cream Pie (Print Version)

# Ingredients:

01 - 1 cup granulated sugar

02 - 6 tablespoons unsalted butter, cut into small cubes

03 - 1/2 cup heavy cream (33-35% MF)

04 - 1/4 teaspoon salt

05 - 25 Oreo cookies (wafers and filling)

06 - 4 tablespoons unsalted butter, melted

07 - 3/4 cup heavy cream or whipping cream

08 - 10 oz cream cheese, softened to room temperature

09 - 1/2 cup salted caramel, cooled fully

10 - 1/2 cup powdered sugar

11 - Extra caramel sauce

12 - Chocolate sauce or melted chocolate

13 - Whipped cream

14 - Pecans, chopped

01 - Add sugar to a medium saucepan over medium heat. Whisk constantly until clumps form and eventually melt into a smooth, amber-colored sauce

02 - Once sugar is completely melted, carefully add chopped butter all at once and whisk until melted. Be careful as mixture will bubble up

03 - Remove pan from heat and immediately whisk in cream until smooth. Whisk in salt. Cool fully before using in pie

04 - Pulse Oreos (with filling) in food processor until fine crumbs. Mix with melted butter in a small bowl

05 - Press mixture into bottom and up sides of 9-inch pie plate. Refrigerate while making filling

06 - In a large bowl, whip heavy cream until stiff peaks form

07 - In a separate bowl, beat cream cheese until soft. Mix in cooled caramel sauce (1/2 cup) and powdered sugar until smooth

08 - Gently fold whipped cream into cream cheese mixture using a rubber spatula until smooth and even

09 - Spoon caramel filling into crust and smooth the top

10 - Cover pie and refrigerate for at least 6 hours to set

11 - Before serving, drizzle with additional caramel sauce and chocolate sauce. Decorate with whipped cream and chopped pecans

01 - Use high-quality, thick store-bought caramel if not making your own

02 - Don't use all the homemade caramel in the filling - save some for topping

03 - Can be made 1 day in advance and stored in refrigerator

04 - Add toppings right before serving for best presentation