I melted everything in a double broiler. I added a little whipping cream to the caramel too. No, this doesn't set up, but it is still very tasty. Next time, I will pour the caramel on right before I serve it. The chilled caramel makes it harder to cut the pieces.
This is one of my new favorite desserts. It has the perfect level of sweetness and is so light and delicious. The caramel/chocolate/pecan ratio is spot on, and even the crust is pretty good. Though next time I may try an oreo or graham crust for something different. My pie also never set to the point that you could get perfect slices, but I hardly think that matters when it tastes this good!
This was light & very delicious. The texture of the pie is so fluffy! I used a graham cracker crust as I had it on hand. It did take the whole amount of the listed chill time to set up & never really quite firmed into picture perfect slices. That slight flaw didn't matter here at all. Hubby would have happily lapped it up with a spoon if need be. LOL
Made for Fall 2011 Pick A Chef. Thank you for sharing the recipe! :-)