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Caramel-Chocolate Pecan Pie

By: Betty Thompson  
"This pleasing pie satisfies my family of chocoholics! It's quick and easy to prepare, yet special enough for company. --Betty Thompson, Zionsville, Indiana"

Rating: This weblink has been rated 1 time with an average star rating of 3.0 Read Reviews (1)

Rate/Review | 46 people have saved this

Prep Time:
20 Min
Ready In:
20 Min

Servings  (Help)

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Original Recipe Yield 10 servings
 

Ingredients

  • 1/2 cup crushed cream-filled chocolate sandwich cookies
  • 4 teaspoons butter or margarine, melted
  • 20 caramels*
  • 1/2 cup whipping cream, divided
  • 2 cups chopped pecans
  • 3/4 cup semisweet chocolate chips

Directions

  1. Combine cookie crumbs and butter. Press onto the bottom of a 9-in. pie plate. Bake at 375 degrees F for 8-10 minutes or until set. Cool completely on a wire rack.
  2. In a saucepan, melt caramels with 1/4 cup cream over low heat; stir until blended. Remove from the heat; stir in pecans. Spread evenly over crust. Refrigerate for 10 minutes or until set. In a small saucepan, melt chocolate chips with remaining cream. Drizzle over the caramel layer. Refrigerate for at least 1 hour before serving.

Footnotes

  • This recipe was tested with Hershey caramels.
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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 4, 2007 by grneyedmustang 
This was okay...it was quite sweet. I will probably make it again, but I will probably toast... MORE

 
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