Caramel Pie

Chocolate & Caramel Pie

Crust
1 bag chocolate teddy grahams, blend to crumbs (I don't like teddy grahams so I used just a chocolate cookie crust, prefab)
(will be about 2 1/2 cups crumbs)
3/4 cup butter, melted

Combine in small bowl. mix until all cookie crumbs are moistened with butter. Press into pie pan. Bake at 375 for 8-10 minutes or until crust looks dry. Set aside to cool.

Caramel filling
1 can sweetened condensed milk
1 cup sugar
1 cup butter
1 1/2 cups light corn syrup
1/2 tsp. salt
1 tsp. vanilla extract
In heavy sauce pan mix milk, sugar, butter, corn syrup & salt. Stir continually over medium heat until reaches bottom of firm ball stage- 230 degrees on candy thermometer. This takes a while. Be patient. Don't overcook, you don't want it too hard.
Remove from heat & add vanilla. Pour onto cooled crust, about 2/3-3/4 full. Set aside.
** this makes enough for 2 pies, I made one and poured the rest on to waxed paper & we ate them.

Semi-sweet chocolate Ganache

6 oz. semi sweet chocolate chips
3/4 cup heavy whipping cream
1 tsp butter

in a small sauce pan, over medium heat, cook chocolate & cream until smooth & melted. Remove from heat. Add butter & stir. Pour over caramel layer.

Chill in fridge at least 45 minutes before cutting.