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Chocolate Caramel Pecan Pie
Chocolate Caramel Pecan Pie

Chocolate Caramel Pecan Pie

2 Hr(s) 30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
3 cups Planters Pecan Pieces, divided
1/4 cup granulated sugar
1/4 cup (1/2 stick) butter or margarine, melted
1 pkg (14 oz.) Kraft Caramels
2/3 cup whipping cream, divided
1 pkg (8 squares) Baker's Semi-Sweet Baking Chocolate
1/4 cup powdered sugar
1/2 tsp vanilla
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Let's Make It
Preheat oven 350°F. Place 2 cups of the pecans in food processor; cover. Process until finely ground, using pulsing action. Mix with granulated sugar and butter; press into 9-inch pie plate. Bake 12 minutes or until lightly browned. Cool completely. (If crust puffs up during baking, gently press down with back of spoon.
Microwave caramels & 1/4 cup of the whipping cream in microwavable bowl on high 3 minutes or until caramels are melted, stirring after each minute. Pour into crust.
Chop remaining 1 cup pecans; sprinkle over pie. Place chocolate, remaining whipping cream, powdered sugar & vanilla in saucepan; cook & stir on low heat just until chocolate is melted. Pour over pie; gently spread to cover top of pie.
Refrigerate at least 2 hours.
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