Ground 2 C. pecans in food processor until finely ground. Mix with butter and sugar. Firmly press into pie plate. Bake 12-15 minutes. Cool completely.
Microwave caramels and 1/3 C. whipping cream for 2-1/2-3 minutes, stirring after each minute. Pour into crust. Chop remaining 1 C. pecans, sprinkle over caramel layer.
Place chocolate, 1/3 C. whipping cream, powdered sugar and vanilla in a saucepan. Cook on low heat until melted, continually stirring.
Pour over pie, gently spread to evenly cover top of pie. Refrigerate at least 3 hours or overnight.
Originally Submitted
1/3/2012
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