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This recipe was featured in A Crust to Remember.
1/2 cup pecan pieces, toasted and coarsely chopped
1 pre-made 9-inch chocolate crumb pie crust
5 ounces caramel squares (about 17 pieces), unwrapped
1/4 cup evaporated milk
1 1/2 cups semisweet chocolate chips
1 cup heavy cream
3 tablespoons butter
Sweetened whipped cream for garnish
Caramel ice-cream sauce for garnish
Sprinkle pecans on crust. In heavy saucepan or microwavable bowl, combine caramels and milk. Put pan on low heat or heat bowl in microwave. Cook, stirring frequently, until caramels are melted and mixture is smooth. Pour over pecans.
Clean pot or bowl, then combine chocolate chips, cream and butter inside. Heat pan over low heat or bowl in microwave until chocolate is melted and mixture is smooth. Pour over caramel layer. Refrigerate about four hours until set. Before serving, decorate with whipped cream and caramel sauce.
Serving size: 1 slice (10 per pie). Per serving: 410 calories, 4 g protein, 27 g fat, 41 g carbohydrates, 2 g fiber, 203 mg sodium, 27 mg cholesterol.
Kathleen Gordon, United Cooperative Services