Shelly's Recipe

CHOCOLATE CARAMEL PECAN-CRUSTED PIE

Category: Pie - Nut

3 cups pecan pieces, divided
1/4 cup sugar
1/4 cup butter, melted
1 (14 oz) bag caramels
2/3 cup whipping cream, divided
1 (8 oz) square semi-sweet baking chocolate
1/4 cup powdered sugar
1/2 tsp vanilla

Preheat oven to 350. Place 2 cups of pecan pieces in food processor and process until finely ground, using pulsing action. Mix with sugar and butter. Press firmly onto bottom and up side of 9 inch pie plate. Bake 12-15 minutes or until lightly browned. Cool completely. (If crust puffs up during baking, gently press down with back of spoon.)

In a saucepan, melt caramels and 1/3 cup whipping cream, stirring until caramels completely melt. Pour into crust.

Chop remaining pecans; sprinkle over pie. Place chocolate, remaining whipping cream, powered 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. Refrigerate for at least 2 hours. Store leftover pie in refrigerator.