Happy Pi Day! Yes… today is 3.14!
Get it? π?
I actually have a funny story about π. When we got married, we had the tables set up with numbers… and little cards indicating which table # people were to sit at. Well, apparently as I was making the little number signs to go into the centerpieces (the week before)… my mother started to freak out over table #4. Apparently the Japanese word for the number four sounds like the word for “death”… therefore, four is considered an unlucky number to have at a joyous event. So, I had to figure something out to calm her down. Instead, I had tables 1, 2, 3, π, 5, 6…. and so forth. And to make things even more appropriate for the occasion… I sat all my math teacher friends at table π! (Lol… yes, I’m a nerd!)
So in celebration of Pi Day… I decided to make a PIE!
My all time favorite pie, is the Baker’s Square Caramel Pecan Silk Supreme. OMG it has been YEARS since I have had that pie… but it lingers in my memory as the best pie ever. When I was a teenager, I worked at a Baker’s Square Restaurant as a hostess. When the cream pies (like my favorite Caramel Pecan Silk Supreme) were 3 days old, they could no longer be sold or served to customers… so they would let the staff take home those pies for free. I ate that pie almost every day… and savored each bite… and never got sick of it. So early today, as I was contemplating π and pie, I resolved to make it! So here is my version of the Baker’s Square Caramel Pecan Silk Supreme Pie, in celebration of π Day!
You will notice that the crust, cream cheese layer, and whipped cream layer are only slightly sweet. The reason for this, is that the caramel layer and the chocolate layer are quite sweet, so the rest of the pie is better off with less sugar. For the caramel layer, use a jar of caramel ice cream topping – found in the supermarket near the hot fudge sauce and other ice cream toppings.
This recipe makes 2 pies… mainly to use up all of the ingredients instead of having half of everything (caramel, cream cheese package, whipping cream carton, etc.) left over. But don’t worry… you won’t have much leftover pie!
- 1 c. unsalted butter
- 3 c. flour
- 1/2 tsp. salt
- 1/2 c. sour cream
- 17 oz. jar caramel ice cream topping
- 3 c. pecans, roughly chopped
- 8 oz. cream cheese
- 1/4 c. sugar
- 1 tsp. vanilla
- 1 c. sour cream
- 2 (3.4 oz.) pkg. instant chocolate pudding mix
- 2 – 2 1/2 c. cold milk
- 1 c. heavy whipping cream
- 1 T. sugar
- few T. reserved caramel
- few T. chocolate chips, melted
1. First make the pastry for the pie crusts. In the work bowl of a food processor, pulse the butter (cut into chunks), flour, and salt until the mixture resembles fine crumbs.
2. Add the sour cream, and mix in to form a smooth dough. Divide the dough into 2 disks, cover with plastic wrap, and refrigerate for 30 minutes.
3. Preheat the oven to 350 degrees. Roll the dough out between two sheets of waxed paper.
4. Peel the top waxed paper off, then plop the dough down into a 9 inch pie plate, then peel the top waxed paper layer off.
5. Ease the dough into the pie plate, and crimp the edges between the knuckle of one hand, and the thumb and forefinger of your other hand. Work by pinching/crimping all the way around the edge until you have a fluted crust. Repeat with the second disk of dough.
6. Use a fork to prick the crust. Bake for 15-20 minutes until golden. Remove and allow to cool.
7. Meanwhile, over medium head, toast the pecans (while moving back and forth with a wooden spoon or spatula) for a few minutes until fragrant. Remove from heat immediately, and place into a bowl.
8. Remove the lid of the jar from the caramel topping. (Make sure the jar is microwavable) Microwave for 30 seconds – this is just to loosen up the caramel and make it easy to pour – it does not have to be fully melted or hot. Pour the caramel over the pecans. Reserve a few Tablespoons of caramel for the topping.
9. Stir the pecans into the caramel, portion half into each pie crust, and spread over the bottom of the pie crust. Place into the refrigerator to cool.
10. Meanwhile, mix the cream cheese, sugar, vanilla, and sour cream until smooth.
11. When the caramel pecan mixture is cool, divide the cream cheese mixture and spread over the top, then return to the refrigerator.
12. Mix the chocolate pudding mix with 2 c. cold milk. Use an electric mixer to blend 3-5 minutes until thick and set. (Add extra milk if needed to thin slightly.)
13. Spread the chocolate layer over the cream cheese layer. Return to the refrigerator.
14. Whip the cream with the sugar. Spread or pipe over the top of the chocolate layer. Drizzle melted chocolate and warmed caramel topping over the whipped cream. (Put the chocolate into a small Ziploc bag and microwave a few seconds until melted. Cut a corner off the plastic bag, and drizzle the chocolate out of the corner.) Sprinkle with reserved chopped pecans.
15. Chill thoroughly before cutting and serving.