Chocolate Pecan Caramel Pie

READY IN: 1hr
Ms B.
Recipe by Bekah

I recently found this in a magazine and it is wonderful. Very rich and almost sinful. Definitely a holiday dessert. I hope you like it. Cook time does not include refrigerating.

Top Review by Todd Webb

Pretty darn good, but oh-so hard to cut through. I'm experimenting with making it lighter and easier to cut.

Ingredients Nutrition

Directions

  1. Preheat oven to 350F.
  2. Put 2 cups of the pecans into a food processor or blender and process until finely ground.
  3. Mix pecans with granulated sugar and melted butter and press into a 9-inch pie pan.
  4. Bake 12 minutes or until lightly browned (if this puffs up during cooking, just lightly pressed down with a spoon).
  5. Microwave caramels and 1/3 of the whipping cream on high 3 minutes or until the caramels are melted, stirring often.
  6. Pour into crust.
  7. Lightly chop the remaining pecans and sprinkle over the caramel mixture.
  8. Put the rest of the whipping cream, chocolates, powdered sugar and vanilla in a sauce pan.
  9. Cook over low heat stirring often until the chocolate is melted.
  10. Pour the chocolate mixture over the pie and spread to cover.
  11. Refrigerate at least 2 hours.
  12. Enjoy!

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