Chocolate Caramel Pecan Pie


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A sweet twist on a holiday favorite will leave you with nothing but the pie pan to clean.

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  • 3 C. pecan pieces, divided
  • 1/4 C. sugar
  • 1/4 C (1/4 stick) butter or margarine, melted
  • 1 14 oz pkg. Kraft caramels
  • 2/3 C. whipping cream, divided
  • 1 pkg. (8 squares) Baker's semi-sweet baking chocolate
  • 1/4 C. powdered sugar
  • 1/2 tsp. vanilla

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Pre-heat oven to 350 degrees. Place 2 C. pecans in food processor. Process till finely ground using pulsing action. Mix this with sugar and butter. Press into 9" round pie plate. Bake 12 minutes or until lightly browned. Cool completely. If crust puffs up gently press back down with back of spoon. Microwave caramels and 1/3 C. cream on high 3 minutes or till melted. Stir after each minute. Pour into crust. Chop remaining 1 C pecans and sprinkle over caramel layer. Place chocolate, remaining whip cream, powdered sugar and vanilla in sauce pan. Cook and stir on low heat just until chocolate is melted. Pour over pie and gently spread to cover top of pie. Refrigerate at least 2 hours.

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