Chocolate Caramel Pecan Pie |
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Prep Time: 15 Minutes Cook Time: 105 Minutes |
Ready In: 120 Minutes Servings: 10 |
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From Ladies Home Journal. Another pretty picture. Just microwave and refrigerate! Ingredients:
25 kraft caramels |
2 tablespoons milk |
1 cup chopped toasted pecans |
1 (6 ounce) graham cracker crust |
1 (12 ounce) package semisweet baking chocolate |
1 (8 ounce) container cool whip, french vanilla topping thawed, divided |
Directions:
1. Place caramels in medium microwavable bowl.
2. Add milk. Microwave on high 2-1/2 to 3 minutes or until caramels are completely melted, stirring after each minute.
3. Stir in pecans. Pour into crust.
4. Microwave chocolate in medium microwavable bowl on high 1-1/2 to 2 minutes or until chocolate is completely melted, stirring after each minute.
5. Add 2 cups of the cool whip, stir with whisk until well blended.
6. Spread evenly over caramel layer in the crust.
7. Refrigerate at least 2 hours.
8. Let stand at room temp 10-15 min before serving.
9. Top with remaining cool whip.
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