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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 10 |
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Chocolate and caramel is one of my favorite flavor combinations! This pie has a layer of pecans between layers of caramel and chocolate. Refrigerate 12 hours. Ingredients:
3 cups chopped pecans |
1/4 cup granulated sugar |
1/4 cup (1/2 stick) butter, melted |
1 package (14 oz.) kraft caramels |
2/3 cup whipping cream, divided |
1 package (8 squares) semi-sweet baking chocolate |
1/4 cup powdered sugar |
1/2 tsp. vanilla |
Directions:
1. Preheat oven to 350 F.
2. Place 2 cups of pecans into a food processor.
3. Process until finely ground, using pulsing action.
4. Mix with granulated sugar and butter, press into 9 inch pie plate. Bake 12 minutes or until lightly browned.
5. Cool completely. (If crust puffs up during baking, gently press down with back of spoon).
6. Microwave caramels and 1/3 cup of whipping cream in microwaveable bowl on HIGH for 3 minutes or until caramels are melted, stirring after each minute.
7. Pour onto crust.
8. Sprinkle remaining 1 cup chopped pecans over pie.
9. In a saucepan, cook and stir constantly on low heat: chocolate,
10. remaining whipping cream, powdered sugar and vanilla.
11. Cool slightly.
12. Pour over pie, gently spread to cover top of pie.
13. Refrigerate overnight or at least 12 hours.
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