Total Time
3hrs
Prep 2 hrs
Cook 1 hr

From Creative Cook's Kitchen Recipe book

Ingredients Nutrition

Directions

  1. CRUST.
  2. Preheat oven to 450.
  3. Let piecrust stand at room temperature for about 15 minutes; peel off plastic sheets. Place crust in a 9-inch glass pie plate; press firmly against sides and bottom. Fold back excess crust; crimp and flute. Prick bottom and sides with fork.
  4. Bake untl lightly browned, about 8 minutes. Transfer pie plate to a wire rack; cool completely.
  5. FILLING.
  6. In a microwave safe bowl, combine caramels and water. Microwave on HIGH at 1 minute intervals, stirring well after each interval, until mixture is smooth, 2-3 minutes. Let cook for 10 minutes.
  7. In a large bowl, beat eggs with a fork.
  8. Add brown sugar, sour cream, pecans, vanilla, and caramel mixture; mix well.
  9. Pour mixture into crust. Reduce oven heat to 350°F Bake until filling is set, about 30 minutes.
  10. Transfer pie plate to wire rack; cool completely. Refrigerate until thoroughly chilled.
  11. TOPPING.
  12. In a microwave-safe bowl, combine cream and milk chocolate chips. Microwave on HIGH for 1 minute; whisk until chips are melted and mixture is smooth. Cool to room temperature, about 1 hour.
  13. Using an electric mixer set on high speed, beat chocolate mixture just until it lightens in color; spoon over pie and spread to edges of crust. Refrigerate untl firm, about 2 hours.
  14. Put which and semisweet chocolates in two small bowls over pans of simmering water; stir each until melted. Dip half of the pecans in white chocolate and half in semisweet. Cool on baking sheet until set; place decoratively on pie.
  15. Serve with whipped topping.

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