Caramel-Chocolate Pecan Pie
Taste of Home's Holiday & Celebrations Cookbook
Try a FREE ISSUE of Taste of Home!
This pleasing pie satisfies my family of chocoholics! It's quick and easy to prepare, yet special enough for company.
—Betty Thompson, Zionsville, Indiana
SERVINGS: 10-12
CATEGORY: Dessert
METHOD: Chill
TIME: Prep: 20 min. + chilling
Ingredients:
- 1/2 cup crushed cream-filled chocolate sandwich cookies (5 cookies)
- 4 teaspoons butter or margarine, melted
- 20 caramels
- 1/2 cup 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.