Caramel-Choc Pie Supreme

By lmeyer

Ingredients

• Cookie crumb crust:
• 1 1/2 crushed pecan shortened cookies
• 1/4 c. melted butter.
• 30 vanilla caramels
• 2 tbsp. butter
• 2 tbsp. water
• 1/2 c. pecans toasted
• 2 pkg. (3 oz. each) cream cheese softened
• 1/2 c. powdered sugar
• 1 bar (4 oz.) sweet cooking choc.
• 3 tbsp. hot water.
• 1 tsp. vanilla
• 2 c. whipping cream
• 2 tbsp. powdered sugar

Details

Servings 1

Preparation

Step 1

Prepare and bake cookie crumb crust. Heat caramels, margarine and water. Pour into crust, sprinkle with pecans. Refrigerate about 1 hour. Beat cream cheese and 1/3 cup powdered sugar till smooth. Pour over caramel layer, refrigerate. Heat choc and 3 tablespoon hot water over low heat. Stirring constantly till choc so melted cool, to room temperature. Add vanilla. Beat whipping cream and 2 tablespoon powdered sugar in chilled bowl till stuff. Reserved 1 1/2 cup fold choc mixture into remaining whipping cream. Spread over cream cheese mixture top with reserved whipped cream. Garnish with choc frig at least 1 hour.