Chocolate Caramel Pecan Pie
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Ingredients
25 Kraft Caramels
2 T. milk
1 cup chopped toasted Planters Pecans
1 Honey Maid Grahams Pie Crust (6 ounce)
1 pkg. (8 squares) Baker's Semi-Sweet Baking Chocolate
1 tub (8 ounce) Cool Whip French Vanilla Shipped Topping, thawed and divided

Directions
Place caramels in medium microwaveable bowl. Add milk. Microwave on high 2 1/2 to 3 minutes or until caramels are completely melted, stirring after each minute. Stir in pecans. Pour into crust.

Microwave chocolate in medium microwaveable bowl on high 1 1/2 minute. Add 2 cups of the whipped toppin; stir with wire whisk until well blended. Spread evenly over caramel layer in crust.

Refrigerate at least 2 hours. Let stand at room temperature 10 to 15 minutes before serving. Top with remainingwhipped topping. Store leftover pie in refrigerator.

Servings: 10
Prep time: 15 minutes
Note: MICROWAVE RECIPE - NO BAKING OR STOVE-TOP COOKING REQUIRED

Posted by Deb

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