Ingredients

The following ingredients have 8 Servings
  • 1 refrigerated pie crust
  • 36 caramels (about 14 ounces)
  • 1/2 cup heavy whipping cream
  • 3 1/2 cups pecan halves
  • 1/2 cup semisweet chocolate chips
  • 2 tablespoons butter

Instruction

  • Preheat oven to 450 degrees.
  • Unroll pie crust onto a 9" pie pan that has been sprayed with cooking spray.
  • Line the pie crust with foil and bake for 8 minutes. Remove foil; bake 5-6 minutes longer or until light golden brown. Cool on a wire rack.
  • In a large saucepan, combine caramels and 1/2 cup cream and cook over medium-low heat until caramels are melted. Stir in pecans.
  • Spread filling evenly into crust.
  • In a microwave safe bowl add the chocolate chips and butter. Microwave in 30 second increments until smooth and melted, stirring in between. Using a fork, drizzle pecans with melted chocolate.
  • Refrigerate for 30 minutes or until set.
  • You must serve with whipped cream! It cuts the sweetness and makes the pie.