American Pie Council

Caramel Pecan German Chocolate French Silk Pie

Caramel Pecan German Chocolate French Silk Pie
Beth Campbell, Belleville, WI
2005 APC Crisco National Pie Championships Amateur Division 1st Place
Crisco Classic Chocolate

1 cup flour
½ cup shortening
¼ cup cold water
Pinch of salt
20 caramels
2 tablespoons milk
½ cup chopped pecans
1½ cups whipping cream
6 oz German sweet chocolate
1 oz semi-sweet chocolate square
1/3 cup butter
1/3 cup sugar
2 egg yolks, lightly beaten

For the crust: Combine flour and salt in a bowl. Cut shortening into the flour and salt until the particles are about the size of small peas. Sprinkle the water into the particles until all the flour is moistened (don’t mix too much or crust will be tough). Gather the pastry into a ball and refrigerate until dough is chilled (overnight or at least for a few hours). Preheat oven to 475°F. Roll out on a lightly floured board until it is about two inches larger than the pie pan you are using. Fold the pastry into quarters, unfold and ease into the pie plate, pressing firmly again the bottom and sides and pinch the crust edges into whatever designs you prefer. For baked pie shell, prick the bottom and side thoroughly with a fork and bake at 475°F until lightly browned, about 8 to 10 minutes. Let it cool.
For the caramel pecan layer: Combine 20 caramels with 2 tablespoons of milk in a saucepan on low heat, stirring frequently until smooth. Stir in ½ cup chopped pecans. Pour into the baked piecrust and cool. When totally cooled, pour in the chocolate French silk mixture and refrigerate.
For the German chocolate French milk layer: In a heavy saucepan, combine cream, both chocolates, butter, and sugar. Cook over low heat for 10 minutes or until the chocolate melts, stirring constantly. Remove from the heat. Gradually stir half of the hot mixture into the beaten egg yolks. Return all to the saucepan. Cook over medium to low heat for 5 minutes or until it begins to bubble. Remove from the heat. Place the saucepan in a bowl of ice water or in the freezer, stirring often, for about 25 minutes or until the mixture stiffens and it is difficult to stir.. Put the chocolate mixture into a medium mixing bowl. Beat the cooled chocolate mixture for 2 to 3 minutes or until the mixture is light and fluffy. Spread the filling over the caramel mixture in the crust. Cover and refrigerate for 5 to 24 hours. Garnish as desired.