Pecan-Crusted Chocolate Pie

By carvalhohm

Ingredients

• 2 cups pecan halves, divided
• 1/3 cup sugar
• 1/4 cup (1/2 stick) unsalted butter, melted
• 2 tablespoons caramel topping
• 1 1/2 cups heavy cream
• 2 cups (12 ounces) semisweet chocolate chips

Details

Servings 8
Cooking time 30mins
Adapted from mrfood.com

Preparation

Step 1

Preheat oven to 350 degrees F.

In a food processor that has been fitted with its metal cutting blade or a blender, finely chop 1-3/4 cups pecans with sugar. Add butter and continue processing until completely blended.

Press into bottom and up sides of a 9-inch pie plate, forming a crust. Bake 20 to 25 minutes, or until browned. Remove from oven and allow to cool.

Drizzle caramel sauce over the crust.

In a medium-sized saucepan, over medium heat, heat cream until almost boiling. Reduce heat to low and stir in chocolate chips. Continue cooking until chocolate melts and mixture is smooth, whisking continuously. Remove from heat and let cool to lukewarm, then pour into pie crust.

Garnish with the remaining pecan halves and chill at least 2 hours before serving.