July 27, 2007, Newsletter Issue #184: Pecan Caramel Pie
Tip of the Week
This recipe was a winner in the 1988 Pillsbury Bake Off. If you love pecans, you have to try this pie!
1 9" pie shell
36 caramels
1/2 cup whipping cream
3-1/2 cups pecan halves
2 tsp. butter
1 cup semisweet chocolate chips
2 Tbsp. whipping cream
Blind bake the pie shell and set aside to cool completely.
Combine unwrapped caramels and 1/2 cup whipping cream in a heavy saucepan and cook over low heat until mixture is smooth and melted together. Remove from heat and add pecans, stirring to coat. Spread in cooled, baked pie crust.
In small saucepan, melt butter and chocolate chips over low heat, stirring until smooth. Add 2 Tbsp. whipping cream and stir until blended. Drizzle over pecans. Chill for 1 hour or until firm.
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