Recipe for a Caramel-layered chocolate pie from the Kansas Soybean Commission

(KAKE) – Charlene Patton with the Kansas Soybean Commission is sharing this heart-healthy recipe for a caramel-layered chocolate pie.

For the pie, you will need:

• 1 – 9 ounce prepared graham pie crust
• 30 caramel square candies
• 2 tablespoons margarine
• 2 tablespoons vanilla soy milk
• 1 package (8 ounces) soy cream cheese
• ½ cup plus 2 tablespoons confectioner’s sugar, divided
• 2 teaspoons vanilla extract, divided
• 4 ounces German Sweet Chocolate
• 3 tablespoons water
• 2 cups whipped topping. Or, use 1 cup whipping cream with 2 tablespoons confectioner’s sugar until stiff.

To make the pie:

1. Combine in saucepan caramel candies, margarine and 2 tablespoons vanilla soy milk.
2. Stir over low heat until caramels are melted and mixture is smooth; pour into crust; refrigerate to chill.
3. Combine soy cream cheese, ½ cup confectioner’s sugar and 1 teaspoon vanilla in mixing bowl until smooth.
4. Spread creamed mixture over caramel layer; refrigerate.
5. Heat over low heat in saucepan German Sweet Chocolate with 3 tablespoons hot water; stirring until smooth; stir in 1 teaspoon vanilla; cool to room temperature.
6. Fold chocolate into whipped whipping cream or whipped topping and spread chocolate mixture into pie crust. Refrigerate one hour before serving.

This recipe makes 10 servings.

Nutritional Information per serving: one serving (148 g)

Calories 549; Total Fat 38g (18g sat fat); Cholesterol 56 mg; Sodium 255 mg; Total Carbs 49g; Protein 7g; Fiber 1 g

Note: May garnish each serving with additional whipped topping and chocolate.