Chocolate Caramel Pecan Pie

By S. Danford

Ingredients

• 3 cups pecan pieces, divided
• 1/4 cup sugar
• 1/4 cup (1/2 stick) butter, melted
• 1 pkg (14 oz) Kraft caramels, unwrapped
• 2/3 cup whipping cream, divided
• 1 pkg (8 squares) Bakers SemiSweet baking chocolate
• 1/4 cup powdered sugar
• 1/2 t vanilla

Preparation

Step 1

Preheat oven to 350
Place 3 cups of pecans in food processor and process until finely ground.
Mix in the sugar and butter and press into a 9 inch pie plate.
Bake for 12 minutes or until lightly browned. (If crust puffs up during baking, gently press down with the back of a spoon)
Cool completely.
Microwave caramels and 1/3 cup of the whipping cream in microwavable bowl on high for 3 minutes or until caramels are melted, stirring after each minute.
Pour into crust
Chop the remaining 1 cup pecans and pour into pie.
Place chocolate, remaining whipping cream, powdered sugar and vanilla in saucepan. Cook and stir on low heat just until chocolate is melted.
Pour over pie and gently spread to cover the top of the pie
Refrigerate at least 2 hours