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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 12 |
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I found this recipe in one of my old Betty Crocker cookbooks, and I have made it several times and it is deeelightful! Ingredients:
1 1/2 cups pecan sandies (crushed) |
1/4 cup butter (melted) |
1 bag caramel |
2 tablespoons margarine or 2 tablespoons butter |
2 tablespoons water |
1/2 cup pecans (toasted) |
2 (3 ounce) packages cream cheese (softened) |
1/3 cup powdered sugar |
4 ounces sweet baking chocolate |
3 tablespoons hot water |
1 teaspoon vanilla |
2 cups whipping cream (heavy) |
2 tablespoons powdered sugar |
Directions:
1. Place crushed Pecan Sandies in a pie pan, add melted butter and shape to the pan to make a crust.
2. Bake 350 degrees for 10 minutes.
3. Heat caramels, margarine and 2 tablespoons water over medium heat.
4. Stirring frequently, until caramels are melted.
5. Pour into crust.
6. Sprinkle with pecans.
7. Refrigerate about 1 hour or until chilled.
8. Beat cream cheese and 1/3 cup powdered sugar until smooth.
9. Spread over caramel layer; refrigerate.
10. Heat chocolate and 3 tablespoons hot water over low heat, stirring constantly, until chocolate is melted.
11. Let cool to room temp.
12. Stir in vanilla.
13. Beat heavy cream and 2 tablespoons powdered sugar in chilled medium bowl until stiff.
14. Reserve 1 1/2 cups.
15. Fold chocolate mixture into remaining whipped cream.
16. Spread over cream cheese mixture.
17. Top with reserved whipped cream.
18. Garnish with chocolate curls if desired.
19. Refrigerate pie at least 1 hour or until firm.
20. Refrigerate any leftover pie.
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