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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 1 |
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From my mother Jackie's collection of recipes, this is no everyday pie. Give it a try! Ingredients:
1 (9 inch) baked pie shell |
12 individually wrapped caramels, unwrapped |
1 (14 ounce) can sweetened condensed milk (such as eagle brand®), divided |
1/4 cup margarine |
2 (1 ounce) squares unsweetened baking chocolate |
2 eggs |
2 tablespoons water |
1 teaspoon vanilla extract |
1 pinch salt |
1/2 cup chopped pecans |
Directions:
1. Preheat oven to 325 degrees F (165 degrees C). Place pie shell in a 9-inch pie dish.
2. Heat caramels and 1/3 cup sweetened condensed milk together in a saucepan over low heat until caramels are melted, 3 to 5 minutes. Spread caramel mixture into the bottom of pie shell.
3. Heat margarine and chocolate together in a saucepan over low heat until melted and smooth, 3 to 5 minutes. Remove from heat.
4. Beat eggs, remaining sweetened condensed milk, water, vanilla extract, and salt together in a large bowl until smooth. Stir chocolate mixture into egg mixture; pour over caramel mixture. Top pie with pecans.
5. Bake in the preheated oven until center of pie is set, about 35 minutes. Cool pie for 1 hour at room temperature. Chill in refrigerator.
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