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Recipe Summary

prep:
15 mins
chill:
30 mins
bake:
10 mins
cook:
20 mins
total:
1 hr 15 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 450°F. Unfold crust and fit into ungreased 9-inch pie plate. Flute crust edge. Prick bottom and sides with fork. Line crust with foil; fill with pie weights or uncooked beans.

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  • Bake in 450°F oven for 5 minutes. Remove foil and beans. Bake until crust is lightly golden, about 5 minutes more. Set aside.

  • In medium-size microwave-safe bowl, combine 1/2 cup heavy cream and 1-1/2 cups chocolate chips. Microwave on high 1 minute; stir until smooth. If necessary, microwave in 15-second intervals until completely melted. Spread over bottom of pie. Refrigerate while preparing topping.

  • In large bowl, stir together cereal, pecans and coconut. In medium-size saucepan, stir together remaining 3/4 cup heavy cream, the corn syrup and brown sugar. Bring to boiling over medium heat; boil until mixture registers 240°F, soft ball stage, on candy thermometer, about 20 minutes.

  • Quickly pour caramel mixture over cereal-nut mixture; stir until completely coated. Spoon evenly into piecrust, mounding slightly in center.

  • Place remaining 1/2 cup chocolate chips into small microwave-safe bowl. Microwave on high until melted, about 1 minute; stir until smooth.

  • Place melted chocolate into small plastic food-storage bag snip off one small corner. Drizzle chocolate over pie. Refrigerate overnight. Serve with whipped cream, if desired.

Nutrition Facts

537 calories; fat 31g; cholesterol 37mg; saturated fat 15g; carbohydrates 69g; insoluble fiber 3g; protein 5g; sodium 211mg.
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