Friday, June 15, 2012

Chocolate Caramel Macchiato Pie

This is serious guys.  Chocolate. Caramel macchiato. Pie.  All rolled into one bit of fabulousness.

Tomorrow is the Roaring 20's Lawn Party on Governor's Island.  This will be the first time attending.  For the last 5 years or so I was either working or in a yoga teacher training program.  This year I was determined to BE THERE.

That said, my sister-in-law informed me of a pie contest at the event and encouraged me to register.  So I did.  Then the big question of which pie would I make arose.  I tried experimenting with a few different options, but I'm pretty sure this chocolate caramel macchiato pie is the one I'm going with.  It's YUMMY.  And...it's pretty much all my own creation.  Well - at least the combination of layers involved.  The recipes are all from different places - none I can truthfully say are all mine.

I started with a sugar cookie layer, then espresso chocolate chip, then caramel, topped off with Oreo cookie truffle.

Here it is...

CHOCOLATE CARAMEL MACCHIATO PIE



INGREDIENTS:

For the sugar cookie layer:

1 1/4 C flour
1/2 tsp baking powder
1/4 tsp salt
1/2 C plus 2 TBLS margarine (I use butter sometimes)
1 C granulated sugar
1 Egg
1 tsp vanilla extract

For the espresso chocolate chip layer:

1/2  stick butter, softened
1/2 cup light brown sugar
1 1/2 tablespoons granulated sugar
1/2 of a large egg
1 tsp vanilla extract
3/4 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 tsn instant espresso coffee powder
3/4 C semisweet chocolate chips

For the caramel layer:

25 caramel candies
2 Tbls heavy cream

For the Oreo cookie layer:

1 package Oreo cookies
1 8oz. package cream cheese, softened

DIRECTIONS:

For the sugar cookie mix:

Combine flour, baking powder and salt then set aside.  Using a mixer, cream together margarine and 2 C sugar until fluffy.  Beat in eggs, one at a time, then the vanilla. Slowly beat in dry mixture.

For the espresso chocolate chip mix:

Cream the butter with the sugars using an electric mixer on medium speed until fluffy, approximately 30 seconds. Beat in the egg and the vanilla extract for another 30 seconds.

In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.

For the caramel layer:

Place the caramel candies in a small saucepan over medium heat. Add the heavy cream and stir until completely melted. Pour hot caramel mixture over shortbread crust and spread into an even layer. Refrigerate until set, 30 minutes to 1 hour.

For the Oreo cookie truffle layer:

Using a blender or hand held mixer, mix Oreos and cream cheese together. 
Preheat oven to 350 degrees.

Place a layer of sugar cookie mix on bottom of 8x8 pan (or just use a pie pan).  Chill at least 30 minutes (or an hour) then layer on the espresso chocolate chip mix.  Bake for about 10-15 minutes (or until edges turn brown) and allow to cool for about 20 minutes. 

Drizzle on the caramel and chill for about an hour.

Top off pie with the Oreo cookie truffle mix and chill again for about an hour.  Serve and enjoy!

PERSONAL NOTES:


Oh my, are these just yummy!  Since I pretty much put all of these layers together myself I already included any important notes.  If you let the pie sit out for a few minutes before eating it will be a little softer.  Either way it is DELICIOUS! Plus, my husband gave it 2 thumbs up so it passed the test :)

Keeping my fingers crossed it wins tomorrow!!!

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