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    Chocolate Caramel Pecan Pie


    Source of Recipe


    Magazine

    Recipe Introduction


    Prep time: 30 minutes plus refrigerating
    Yield: 10

    List of Ingredients




    3 cups Planters Pecan Pieces, divided
    1/4 cup granulated sugar
    1/4 cup (1/2 stick) butter or margarine, melted
    1 package (14 oz.) Kraft caramels
    2.3 cup whipping cream divided
    1 package (8 squares) Baker's Semi-Sweet Baking Chocolate
    1/4 cup powdered sugar
    1/2 teaspoon vanilla

    Recipe



    Preheat oven to 350 degrees F. 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 microwabale 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.

 

 

 

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