-CRUST-
2 c Pecans, finely chopped
1/4 c Sugar
1/4 c Butter or margarine, melted
FILLING
1 pk (14oz) caramels (48)
1/4 c Milk
1 c Pecans, chopped
1 pk (8 squares) semi-sweet
Chocolate
1/3 c Milk
1/4 c Powdered sugar
1/2 ts Vanilla
crust: heat oven to 350 degrees. mix pecans, sugar and butter. press onto
bottom and sides of 9 inch pie plate. bake 12 to 15 min. or until lightly
browned. cool. filling: melt caramels with 1/4 cup milk in heavy saucepan
over low heat, stirring frequently until smooth. pour over crust. sprinkle
with pecans. stir chocolate, 1/3 cup milk, powdered sugar, and vanilla in
heavy saucepan over very low heat just until melted. pour over caramel
pecan filling, spread to edge of pie. refrigerate. serve with whipped cream
if desired. Tip: the ultimate carmel chocolate pecan pie can befrozen for
up to 2 weeks. cool prepared pie in refridgerator 3 hours. whap securely in
plastic wrap followed by heavy duty aluminum foil. place in freezer bag,
label and date. to thaw: place wrapped pie in refrigerator 12 hours or
overnight, let stand at room temperature 15 min. before serving. recipe
from « Kraft Creative Kitchens »
From
Yields
1 Pie