Chocolate Caramel Pecan Pie

Chocolate pecan pie

Ingredients Directions
  • 3 cups Planters pecan pieces, divided
  • ¼ cup granulated sugar
  • ¼ cup butter, melted
  • 1 pkg (14-oz) Kraft caramels
  • 2/3 cup whipping cream, divided
  • 1 pkg Bakers semi-sweet baking chocolate
  • ¼ cup powdered sugar
  • ½ tsp vanilla

Preheat oven to 350 F. Place 2 cups of the pecans in food processor; cover. Process until finely ground, using pulsing action. Mix with granulated sugar and butter; press into 9-inch pie plate. Bake 12 minutes or until lightly browned. Cool completely. (If crust puffs up during baking, gently press down with back of spoon.) Microwave caramels and 1/3 cup of the whipping cream in microwavable bowl on high 3 minutes or until caramels are melted, stirring after each minute. Pour into crust. Chop remaining 1 cup pecans; sprinkle over 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; gently spread to cover top of pie. Refrigerate at least 2 hours.

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