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Chocolate Brownie Caramel Walnut Pie
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By Brenda Hyde
Posted July 23rd, 2007
FabulousFoods.com Recommends: Pie in the Sky Successful Baking at High Altitudes: 100 Cakes, Pies, Cookies, Breads, and Pastries Home-tested for Baking at Sea Level, 3,000, 5,000, 7,000, and 10,000 feet (and Anywhere in Between)., by Susan G. Purdy, (2005, William Morrow Cookbooks)
Pie in the Sky Successful Baking at High Altitudes: 100 Cakes, Pies, Cookies, Breads, and Pastries Home-tested for Baking at Sea Level, 3,000, 5,000, 7,000, and 10,000 feet (and Anywhere in Between).
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Servings: 8
Author Notes: This decadent chocolate recipe was given to us by our friend Brenda Hyde. You can find more old fashioned recipes, crafts and ideas by visiting Brenda's website www.oldfashionedholidays.com.
Ingredients: 1 9 inch unbaked pastry shell (follow this link for recipe)
1/2 cup chopped walnuts
20 caramels, unwrapped
1 can (14 ounces) sweetened condensed milk
1 egg, beaten
2 tablespoons butter, melted
6 ounces semi-sweet chocolate chips , melted
Instructions:

Preheat oven to 325°F.

Sprinkle nuts into pie shell. In a small saucepan over low heat, melt caramels with 2/3 cup condensed milk. Spoon mixture over walnuts.

In a separate bowl, combine egg, melted butter and remaining milk; mix well. Stir in melted chips. Pour mixture over caramel layer. Bake 35 minutes or until center is set. Cool. Serve warm or chilled. Refrigerate leftovers.



 

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