Ingredients
- 1 refrigerated pie crust
- 36 caramels (about 14 ounces)
- 1/2 cup heavy whipping cream
- 3 1/2 cups pecan halves
- 1/2 cup semisweet chocolate chips
- 2 tablespoons butter
Preparation
Step 1
•Preheat oven to 450 degrees.
•Unroll pie crust onto a 9" pie pan that has been sprayed with cooking spray.
•Line the pie crust with foil and bake for 8 minutes. Remove foil; bake 5-6 minutes longer or until light golden brown. Cool on a wire rack.
•In a large saucepan, combine caramels and 1/2 cup cream and cook over medium-low heat until caramels are melted. Stir in pecans.
•Spread filling evenly into crust.
•In a microwave safe bowl add the chocolate chips and butter. Microwave in 30 second increments until smooth and melted, stirring in between. Using a fork, drizzle pecans with melted chocolate.
•Refrigerate for 30 minutes or until set.
•You must serve with whipped cream! It cuts the sweetness and makes the pie.