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Chocolate Caramel Pecan Pie
Chocolate Caramel Pecan Pie

Chocolate Caramel Pecan Pie

2 Hr(s) 40 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 bag (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
1
Preheat oven to 350°F. Place 2 cups of the pecan pieces in food processor or blender; cover. Process until finely ground, using pulsing action. Mix with granulated sugar and butter. Press firmly onto bottom and up side of 9-inch pie plate. Bake 12 to 15 minutes or until lightly browned. Cool completely. (If crust puffs up during baking, gently press down with back of spoon.)
2
Microwave caramels and 1/3 cup of the whipping cream in microwaveable bowl on high 2-1/2 to 3 minutes or until caramels are completely melted, stirring after each minute. Pour into crust. Chop remaining cup pecans; sprinkle over pie.
3
Place chocolate, remaining 1/3 cup whipping cream, the powdered sugar and vanilla in saucepan; cook on low heat just until chocolate is completely melted, stirring constantly. Pour over pie; gently spread to evenly cover top of pie.
4
Refrigerate at least 2 hours. Store leftover pie in refrigerator.
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