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
TOTAL TIME: Prep: 20 min. + chilling
MAKES:10-12 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 10-12 servings


  • 1/2 cup crushed Oreo cookie crumbs (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

Nutritional Facts

1 piece: 327 calories, 25g fat (8g saturated fat), 18mg cholesterol, 91mg sodium, 27g carbohydrate (20g sugars, 3g fiber), 4g protein.


  1. 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.
  2. 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
  3. serving. Yield: 10-12 servings.
Originally published as Caramel-Chocolate Pecan Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p72

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s_pants User ID: 174050 61867
Reviewed Jan. 12, 2010

"Very good and rich; it is more like candy than pie, though. Sort of like turtles."

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