IngredientsRecipe from: Home Cooking 2005 Recipe Annual
Preheat oven to 350 degrees.
Place 2 cups pecan pieces in food processor; cover. Process until finely ground, using pulsing action. Mix with sugar and butter. Press into 9-inch pie plate. Bake 12 minutes or until lightly browned. Cool completely. Microwave caramels and 1/3 cup whipping cream in a microwavable bowl on high for 3 minutes or until caramels are melted, stirring after each minute. Pour into crust. Chop remaining 1 cup pecans and sprinkle over pie.
Place chocolate, remaining whipping cream, confectioners' sugar and vanilla in saucepan. Cook and stir on low heat just until chocolate is melted. Pour over pie and gently spread. Refrigerate at least 2 hours.
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