Chocolate Caramel Pecan Pie
Source of Recipe
Baker's
Recipe Introduction
Prep: 30 minutes plus refrigerating
List of Ingredients
3 cups Pecan Pieces, divided
1/4 cup granulated sugar
1/4 cup butter or margarine, melted
14 oz. package caramels
2/3 cup whipping cream, divided
1 package Baker's Semi-Sweet Baking Chocolate
1/4 cup powdered sugar
1/2 tsp. vanillaRecipe
Preheat oven to 350 degrees.
Place 2 cups of the pecans in food processor; cover.
Process until finely ground, using pulsing action.
Mix with granulated sugar and butter; press into 9-inch pie plate.
Bake 12 minutes or until lightly browned.
Cool completely. (If crust puffs up during baking, gently press down with back of spoon.)
Microwave caramels and 1/3 cup of the whipping cream in microwavable bowl on high 3 minutes or until caramels are melted, stirring after each minute.
Pour into crust.
Chop remaining 1 cup pecans; sprinkle over pie.
Place chocolate, remaining whipping cream, powdered sugar and vanilla in saucepan; cook and stir on low heat just until chocolate is melted.
Pour over pie; gently spread to cover top of pie.
Refrigerate at least 2 hours.
Makes 10 servings.
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