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Ingredients
| chocolate wafers: 7 oz (crumbed) |
| salted butter (melted): 5 Tbl |
| vanilla extract: 1/2 tsp |
| unsalted butter: 3/4 cup |
| dark brown sugar (packed): 3/4 cup |
| light corn syrup: 6 Tbl |
| pecans: 10 oz (halves) |
| light whipping cream (fluid): 3 Tbl |
| unsweetened baking chocolate squares: 2 oz |
Chocolate Caramel and Pecan Pie
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
15 min -
Servings
9 serving(s)
Tags
- For the Crust: Combine all of the crust ingredients in a food processor and pulse until evenly mixed.
- Press onto the bottom and sides of a 9 inch glass pie pan.
- Cover and freeze while you prepare the filling.
- For the Filling: Preheat oven to 350^F.
- in a heavy medium saucepan, combine brown sugar, butter and corn syrup.
- Bring to a boil, stirring.
- Boil 1 minute.
- Add the pecans and cream and continue boiling until slightly thickened, about 3 minutes.
- Remove from heat and add the chocolate.
- Stir until blended.
- Pour hot filling into prepared crust, evenly distributing the pecans.
- Bake until filling is bubbly all over, about 10 minutes.
- Cool on a rack.