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Chocolate Caramel Pecan Pie Recipe

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This recipe for Chocolate Caramel Pecan Pie is from The Canes Cookbook II: Chef Surge Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
25 Kraft caramels
2 tbsp. milk
1 cup chopped, roasted pecans
1 graham cracker crum crust
1 pkg. ( 8 squares) semi sweet baking chocolate
1 ( 8oz) cool whip french vanilla topping thawed, divided
Directions:
Directions:
Place caramels in a medium microwavable bowl, add milk. Microwave on high for 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 microwavable bowl on high 1 1/2 to 2 minutes or until chocolate is completely melted, stirring after each minute. Add 2 cups of whipped topping, 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 remaining whipped topping. Store leftover pie in refrigerator.
Number Of Servings:
Number Of Servings:
10

 

 

 

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