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Caramel-Chocolate Pecan Pie Recipe

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This pleasing pie satisfies my family of chocoholics! It's quick and easy to prepare, yet special enough for company. —Betty Thompson, Zionsville, Indiana

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Caramel-Chocolate Pecan Pie Recipe

Prep: 20 min. + chilling

Yield: 10-12 Servings

20 20

Ingredients

1/2 cup crushed cream-filled chocolate sandwich cookies (5 cookies)
4 teaspoons butter, melted
20 caramels
1/2 cup heavy whipping cream, divided
2 cups chopped pecans
3/4 cup semisweet chocolate chips

Directions

Combine cookie crumbs and butter. Press onto the bottom of a 9-in. pie plate. Bake at 375° for 8-10 minutes or until set. Cool completely on a wire rack.
In a saucepan, melt caramels with 1/4 cup cream over low heat; stir until blended. Remove from the heat; stir in pecans. Spread evenly over crust. Refrigerate for 10 minutes or until set. In a small saucepan, melt chocolate chips with remaining cream. Drizzle over the caramel layer. Refrigerate for at least 1 hour before
serving. Yield: 10-12 servings.

Nutritional Facts 1 serving (1 piece) equals 327 calories, 25 g fat (8 g saturated fat), 18 mg cholesterol, 91 mg sodium, 27 g carbohydrate, 3 g fiber, 4 g protein.

Originally published as Caramel-Chocolate Pecan Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p72

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