Turtle Cream Pie

From Creative Cook's Kitchen Recipe book

• Ready In: 3 hrs
• Serves: 10
• Yields: 1 pie

Ingredients

• CRUST

• 1 (15 ounce) package  refrigerated pie crusts

• FILLING

• 24  milk  caramels
• 1⁄3 cup water
• 2  large eggs
• 3⁄4 cup  firmly packed light brown sugar
• 1⁄2 cup sour cream
• 1⁄2 cup  chopped pecans
• 1  teaspoon vanilla extract

• TOPPING

• 1⁄2 cup heavy cream or 1⁄2 cup  whipping cream
• 1  cup  milk chocolate chips
• 1  cup white chocolate chips
• 1  cup  semi-sweet chocolate chips
• 24  pecan halves
• 2  cups  frozen whipped topping, thawed

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.