Ingredients:
- 3 cups pecans (chopped, divided)
- ¼ cup pecans (finely chopped and lightly roasted for the topping)
- ¼ cup granulated sugar
- ¼ cup butter (melted)
- 1 (14 ounce) package caramels (reserve just a tiny bit to drizzle on the top)
- 2/3 cup whipping cream (divided)
- 8 ounces semi-sweet chocolate (broken into pieces)
- ¼ cup powdered sugar
- ½ teaspoon vanilla
Directions
Note: You can substitute 1 graham pie crust for the homemade pecan nut crust.
Preheat oven to 350° F.
Blend 2 cups nuts in blender until finely ground, using pulsing action.
Mix with granulated sugar and butter; press onto bottom and up side of 9 inch pie plate.
Bake 12-15 minutes or until lightly browned. (If crust puffs up during baking, gently press down with back of spoon.) Cool completely.
Microwave the caramels and 1/3 cup whipping cream in microwaveable bowl on high for 2½-3 minutes 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 the chocolate, remaining 1/3 cup whipping cream, powdered sugar and vanilla in saucepan on low heat just until chocolate is completely melted, stirring constantly.
Pour the chocolate over the pie, sprinkle on the finely chopped roasted pecans and drizzle the bit of caramel you saved. You may need to warm up the caramel slightly to drizzle it on.
Refrigerate 2 hours.