Chocolate Caramel Pecan Pie
Ingredients
Instructions
Place caramels in medium microwavable bowl. Add milk. Microwave on HIGH 2 1/2 - 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 to 2 minutes or until chocolate is completely melted, stirring after each minute. Add 2 cups of the whipped topping; stir with whire 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. Makes 10 servings.
Microwave chocolate in medium microwaveable bowl on HIGH 1 1/2 to 2 minutes or until chocolate is completely melted, stirring after each minute. Add 2 cups of the whipped topping; stir with whire 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. Makes 10 servings.
Recipe Info
Views
425
Rating
Date
October 13, 2005
Categories
Pies