Chocolate Pecan Caramel Pie Recipes

ULTIMATE CHOCOLATE CARAMEL PECAN PIE

Steps:

• Heat oven to 350°F.
• Use pulsing action to blend 2 cups nuts in blender until finely ground. Mix with granulated sugar and butter; press onto bottom and up side of 9-inch pie plate. Bake 12 to 15 min. or until lightly browned. (If crust puffs up during baking, gently press down with back of spoon.) Cool completely.
• Microwave caramels and 1/3 cup whipping cream in microwaveable bowl on HIGH 2-1/2 to 3 min. or until caramels are completely melted and mixture is well blended, stirring after each minute. Pour into crust. Chop remaining nuts; sprinkle over caramel layer.
• Cook chocolate, remaining cream, powdered sugar and vanilla in saucepan on low heat just until chocolate is completely melted and mixture is well blended, stirring constantly. Pour over pie; spread to cover top of pie. Refrigerate 2 hours.

CARAMEL PECAN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C.) In a saucepan over low heat, combine caramels, butter and milk. Cook, stirring frequently, until smooth. Remove from heat and set aside.
• In a large bowl, combine sugar, eggs, vanilla and salt. Gradually mix in the melted caramel mixture. Stir in pecans. Pour filling into unbaked pie crust.
• Bake in the preheated oven for 45 to 50 minutes, or until pastry is golden brown. Allow to cool until filling is firm.

CARAMEL-CHOCOLATE PECAN PIE

Steps:

• Combine cookie crumbs and butter. Press onto the bottom of a 9-in. pie plate. Bake at 375° for 8-10 minutes or until set. Cool completely on a wire rack., 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.

CHOCOLATE PECAN CARAMEL PIE

Steps:

• Preheat oven to 350F.
• Put 2 cups of the pecans into a food processor or blender and process until finely ground.
• Mix pecans with granulated sugar and melted butter and press into a 9-inch pie pan.
• Bake 12 minutes or until lightly browned (if this puffs up during cooking, just lightly pressed down with a spoon).
• Microwave caramels and 1/3 of the whipping cream on high 3 minutes or until the caramels are melted, stirring often.
• Pour into crust.
• Lightly chop the remaining pecans and sprinkle over the caramel mixture.
• Put the rest of the whipping cream, chocolates, powdered sugar and vanilla in a sauce pan.
• Cook over low heat stirring often until the chocolate is melted.
• Pour the chocolate mixture over the pie and spread to cover.
• Refrigerate at least 2 hours.
• Enjoy!

CHOCOLATE CARAMEL PECAN PIE

Steps:

• The pie crust is the pre made oreo crust. Caramels are a bag of Kraft caramels unwrapped. I use real butter and real vanilla.
• Toast pecans to bring out the flavor. Watch carefully, not to burn. In oven at 350 or on stove in a cast iron skillet.
• Melt caramels, 1/4 c butter and 1/4 c water- low heat- stir often.
• Mix eggs, beaten well w/ sugar, salt and vanilla.
• Remove caramel from heat and add in nuts then sugar mixture. Stir well and pour into crust. This will totally fill crust. Have crust on a cookie sheet.
• I bake at 300 for about 30-35 minutes. Will be a little jiggly- sets up more when cool.

CHOCOLATE PECAN CARAMEL PIE

Steps:

• Preheat oven to 350°F. Microwave 5 Tbsp. of the margarine in medium microwaveable bowl on HIGH 30 sec. or until melted. Add wafer crumbs and pecans; mix well. Press firmly onto bottom and up side of 9-inch pie plate. Bake 10 min. Cool completely; set aside.
• Place caramels, 2 Tbsp. of the cream and the remaining 1 Tbsp. margarine in small saucepan; cook on low heat until caramels are completely melted and mixture is well blended, stirring frequently. Pour into prepared crust; cool while preparing filling.
• Sprinkle gelatine over cold water in small saucepan; let stand 1 min. Cook on low heat 5 min. or until gelatine is completely dissolved, stirring frequently. Stir in 1/2 cup of the cream and the chocolate. Cook until chocolate is completely melted, stirring frequently. Cool 15 min. Beat 1 cup of the cream and the vanilla in large bowl with electric mixer on medium speed until thickened. Gradually add chocolate mixture, beating until light and fluffy. Spread over caramel layer in crust. Refrigerate 3 hours or until firm. Beat remaining cream with electric mixer until stiff peaks form. Spoon over pie just before serving. Store leftover pie in refrigerator.