Chocolate Chip Caramel Pie Recipe

Name: Chocolate Chip Caramel Pie
Prep time: 15 min
Cook time: 3 h 15 min
Total time: 3 h 30 min
Yield: 8 servings
Ingredients: 1 Pillsbury™ refrigerated pie crust, softened as directed on box; 3 eggs, beaten; 3/4 cup packed brown sugar; 3/4 cup light corn syrup; 1/3 cup butter, melted; 1 teaspoon vanilla; 1 cup dark chocolate chips; 1 cup heavy whipping cream; 2 tablespoons packed brown sugar; 1/2 teaspoon vanilla

Ingredients

1 Pillsbury™ refrigerated pie crust, softened as directed on box
3 eggs, beaten
3/4 cup packed brown sugar
3/4 cup light corn syrup
1/3 cup butter, melted
1 teaspoon vanilla
1 cup dark chocolate chips
1 cup heavy whipping cream
2 tablespoons packed brown sugar
1/2 teaspoon vanilla

PREP TIME 15m	COOK TIME 3h15m	TOTAL TIME 3h30m
YIELD 8 servings

Instructions

Heat oven to 375°F.
Place softened pie crust in ungreased 9-inch pie plate. Fold and roll pastry under, even with plate; flute as desired.
In large bowl, beat eggs, 3/4 cup brown sugar, the corn syrup, melted butter and 1 teaspoon vanilla with whisk until well blended. Sprinkle 3/4 cup of the chips in bottom of crust-lined pie plate. Pour egg mixture over chips in pie plate.
Bake 40 to 45 minutes or until set; cover edges with foil if crust is getting too dark. Immediately sprinkle remaining 1/4 cup chips over top of pie. Cool 30 minutes on cooling rack. Refrigerate about 2 hours or until cooled.
When ready to serve, in chilled medium bowl, beat whipping cream with electric mixer on medium-high speed until slightly thickened. Reduce speed; beat in 2 tablespoons brown sugar and 1/2 teaspoon vanilla. Increase speed; beat mixture until stiff peaks from. Cut pie into slices, and serve topped with whipped cream. Store covered in refrigerator.

Desserts