A sweet twist on a holiday favorite will leave you with nothing but the pie pan to clean.
How To Make Chocolate Caramel Pecan Pie
Prep:
20 mins
Refrigerate:
2 hrs
Cook:
20 mins
Total:
2 hrs 40 mins
Ingredients
- 1 pkg. Baker's semi-sweet baking chocolate, or 8 squares
- 14 oz Kraft caramels, pkg.
- 3 cup pecan pieces, divided
- ¼ cup sugar
- ¼ cup butter , or 1/4 stick, melted, or margarine
- ⅔ cup whipping cream, divided
- ¼ cup powdered sugar
- ½ tsp. vanilla
Instructions
- Pre-heat oven to 350 degrees.
- Place 2 cup pecans in food processor.
- Process till finely ground using pulsing action.
- Mix this with sugar and butter.
- Press into 9" round pie plate.
- Bake 12 minutes or until lightly browned. Cool completely.
- If crust puffs up gently press back down with back of spoon.
- Microwave caramels and 1/3 cup cream on high 3 minutes or till melted.
- Stir after each minute.
- Pour into crust.
- Chop remaining 1 cup pecans and sprinkle over caramel layer.
- Place chocolate, remaining whip cream, powdered sugar and vanilla in sauce pan.
- Cook and stir on low heat just until chocolate is melted.
- Pour over pie and gently spread to cover top of pie.
- Refrigerate at least 2 hours.
Nutrition
- Sugar: 44g
- :
- Calcium: 112mg
- Calories: 632kcal
- Carbohydrates: 55g
- Cholesterol: 31mg
- Fat: 47g
- Fiber: 4g
- Iron: 1mg
- Potassium: 289mg
- Protein: 7g
- Saturated Fat: 10g
- Sodium: 196mg
- Vitamin A: 589IU
- Vitamin C: 1mg
Want to share your experience making this decadent Chocolate Caramel Pecan Pie or have any tips to perfect the recipe? Join the discussion in the Baking and Desserts forum!
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