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Terrapin Pie
9" pie pan
325 oven

For the crust:
2-C. chocolate wafer cookie crumbs
3/4 C. ground pecans
1/2 C. melted butter

Preheat oven to 325. Mix together the crumbs,
pecans and butter.  Using spatula or hands,
press crust dough into ungreased pie pan.
Bake for 12 minutes and set aside.

For the caramel bottom:
One dozen store-bought caramels
1 (14oz) can sweetened condensed milk

Melt caramels with 1/3 cup of the condensed milk over low heat.
Save the rest of the milk for later. Stir mix until smooth.
Fill bottom of piecrust with caramel sauce.

For the chocolate filling:

2 (1-oz) squares unsweetened chocolate
1/4 cup butter
2 eggs
2 tablespoons water
1 teaspoon vanilla
1/4 teaspoon salt
1/2 cup chopped pecans

In another, larger saucepan, melt the chocolate squares
and butter.  Meanwhile, beat the eggs with the remaining
milk, the water, vanilla and salt.  Add warm chocolate
mixture, beating constantly.  Pour this mixture over the
caramel layer in the pie pan.  Sprinkle with the chopped
pecans.

Bake for 35-40 minutes or until set.  Remove
from oven.  Cool to room temperature.  Chill in refrigerator.
Top with fresh, whipped cream before serving.  For the
ultimate in decadence serve with generous amounts of
vanilla ice cream and chocolate sauce.


Comments: Send us comments about this recipe steve@pulpkitchen.com