1 pkg. Baker’s semi-sweet baking chocolate, or 8 squares
14 oz Kraft caramels, pkg.
3 cup pecan pieces, divided
¼ cup sugar
¼ cup butter , or 1/4 stick, melted, or margarine
⅔ cup whipping cream, divided
¼ cup powdered sugar
½ tsp. vanilla
Pre-heat oven to 350 degrees.
Place 2 cup 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 cup cream on high 3 minutes or till melted.
Stir after each minute.
Pour into crust.
Chop remaining 1 cup 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.
Sugar: 44g
:
Calcium: 112mg
Calories: 632kcal
Carbohydrates: 55g
Cholesterol: 31mg
Fat: 47g
Fiber: 4g
Iron: 1mg
Potassium: 289mg
Protein: 7g
Saturated Fat: 10g
Sodium: 196mg
Vitamin A: 589IU
Vitamin C: 1mg
