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Ultimate Chocolate Caramel Pecan Pie




Source of Recipe


Internetr


List of Ingredients




3 cups Pecan Pieces, divided
1/4 cup granulated sugar
1/4 cup (1/2 stick) butter or margarine, melted
1 bag (14 oz.) Caramels
2/3 cup whipping cream, divided
1 pkg. (8 squares) Semi-Sweet Baking Chocolate
1/4 cup powdered sugar
1/2 tsp. vanilla


Recipe



PREHEAT oven to 350°F. Place 2 cups of the pecan pieces in food processor or blender container;
cover. Process until finely ground, using pulsing action. Mix with granulated sugar and butter.
Press firmly onto bottom and up side of 9-inch pie plate. Bake 12 to 15 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 2-1/2 to 3
minutes or until caramels are completely melted, stirring after each minute. Pour into crust. Chop
remaining 1 cup pecans; sprinkle over pie.

PLACE chocolate, remaining 1/3 cup whipping cream, the powdered sugar and vanilla in saucepan;
cook on low heat just until chocolate is completely melted, stirring constantly. Pour over pie;
gently spread to evenly cover top of pie. Refrigerate at least 2 hours. Store leftover pie in
refrigerator.

Make it Easy
Prepare as directed, substituting 1 Graham Pie Crust (6 oz.) for the homemade pecan
crust.