3 cups pecan pieces, divided
1/4 cup sugar
1/4 cup (or 1/2 stick) butter or margarine
1 pkg. (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
Preheat oven to 350 degrees.
Place 2 cups of the pecans in food processor. Cover and process until ground – using pulsating action. Mix with sugar and butter. Press into 9 inch pie plate and bake 12 minutes or until lightly browned. Cool completely. If the crust puffs up during baking, press back down with the back of a spoon.
Melt caramels with 1/3 of the whipping cream – use either a slow-cooker or the microwave. If using a microwave, nuke on high 3 minutes or until caramels are melted. (stir after each minute – very important)
Pour melted caramel mixture into the crust. Chop remaining 1 cup pecans and sprinkle over caramel.
Place chocolate, remaining whipping cream, powdered sugar and vanilla in saucepan. Cook and stir on low heat until chocolate is just melted.
Pour over pie, gently spreading to cover the top. Refrigerate for at least 2 hours.
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