This is a recipe that I created for Thanksgiving in 2009. It is basically a pudding pie with caramel and nuts floating around in the bottom. You can’t really cut it, more like scoop it!:) I think it would cut nicely if it was served frozen, like an ice cream pie.
Chocolate Lace Pie:
- 1 (6 oz.) Oreo pie crust
- 1/4 Cup Caramel ice cream topping
- 1/2 Cup Chopped pecans
- 1 (8 oz.) Cool Whip (thawed)
- 2 pkg. (3.9 oz. each) Chocolate instant pudding mix
- 2 Cups Cold milk
- 1 Large Hershey milk chocolate bar (optional)
Pour caramel into pie crust. Sprinkle nuts on top of caramel saving some for garnishing if desired. Whisk pudding mixtures and cold milk for 2 minutes with whisk. Mix a little more than half of the Cool Whip into pudding. Spread mixture on top of nuts and caramel. Keep refrigerated until serving.
For chocolate lace: (optional)
Draw or trace a design on paper. Cover with parchment paper. Melt the bar of Chocolate. Pour chocolate into a baggie with a small hole or a cake decorating bag with a fine point on it. Squeeze chocolate onto parchment paper using the design underneath as a guide. Place in freezer until hard. Carefully peal lace off of parchment paper and use to decorate pie.
Here is how mine looked: