Prep 20 mins
Cook 10 mins
I found this recipe in one of my old Betty Crocker cookbooks, and I have made it several times and it is deeelightful!
- 1 1⁄2 cups pecan sandies (crushed)
- 1⁄4 cup butter (melted)
- 1 bag caramel
- 2 tablespoons margarine or 2 tablespoons butter
- 2 tablespoons water
- 1⁄2 cup pecans (toasted)
- 2 (3 ounce) packages cream cheese (softened)
- 1⁄3 cup powdered sugar
- 4 ounces sweet baking chocolate
- 3 tablespoons hot water
- 1 teaspoon vanilla
- 2 cups whipping cream (heavy)
- 2 tablespoons powdered sugar
- Place crushed Pecan Sandies in a pie pan, add melted butter and shape to the pan to make a crust.
- Bake 350 degrees for 10 minutes.
- Heat caramels, margarine and 2 tablespoons water over medium heat.
- Stirring frequently, until caramels are melted.
- Pour into crust.
- Sprinkle with pecans.
- Refrigerate about 1 hour or until chilled.
- Beat cream cheese and 1/3 cup powdered sugar until smooth.
- Spread over caramel layer; refrigerate.
- Heat chocolate and 3 tablespoons hot water over low heat, stirring constantly, until chocolate is melted.
- Let cool to room temp.
- Stir in vanilla.
- Beat heavy cream and 2 tablespoons powdered sugar in chilled medium bowl until stiff.
- Reserve 1 1/2 cups.
- Fold chocolate mixture into remaining whipped cream.
- Spread over cream cheese mixture.
- Top with reserved whipped cream.
- Garnish with chocolate curls if desired.
- Refrigerate pie at least 1 hour or until firm.
- Refrigerate any leftover pie.
This was sweet, and rich (almost too much for me) but it made a lot of people at work very happy! I thought it was simple to put together but DEFINITELY took more than 30 minutes to prepare. Also I think that anyone making this might think about setting the pie, minus the chocolate mousse, out to soften a bit before serving, and then spreading the mousse over it before cutting it. When it's fresh from the fridge the caramel is really firm and a little hard to cut through.