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Chocolate Pecan Caramel Pie

Chocolate Pecan Caramel Pie recipe
photo by:kraft
This decadent chilled pie has luscious layers of melted caramel, fluffy chocolate filling and whipped cream over a chocolate-pecan crumb crust.
time
prep:
25 min
total:
3 hr 25 min
servings
total:
10 servings
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What You Need

6
Tbsp.  margarine or butter, divided
20
 chocolate wafer cookies, finely crushed (about 1 cup crumbs)
1/2
cup  finely chopped PLANTERS Pecans
16
 KRAFT Caramels
1
pt.   (2 cups) whipping cream, divided
1
env.  KNOX Unflavored Gelatine
1/4
cup  cold water
1
pkg.  (4 oz.) BAKER'S Semi-Sweet Chocolate, coarsely chopped
1
tsp.  vanilla

Make It

PREHEAT oven to 350°F. Microwave 5 Tbsp. of the margarine in medium microwaveable bowl on HIGH 30 sec. or until melted. Add wafer crumbs and pecans; mix well. Press firmly onto bottom and up side of 9-inch pie plate. Bake 10 min. Cool completely; set aside.

PLACE caramels, 2 Tbsp. of the cream and the remaining 1 Tbsp. margarine in small saucepan; cook on low heat until caramels are completely melted and mixture is well blended, stirring frequently. Pour into prepared crust; cool while preparing filling.

SPRINKLE gelatine over cold water in small saucepan; let stand 1 min. Cook on low heat 5 min. or until gelatine is completely dissolved, stirring frequently. Stir in 1/2 cup of the cream and the chocolate. Cook until chocolate is completely melted, stirring frequently. Cool 15 min. Beat 1 cup of the cream and the vanilla in large bowl with electric mixer on medium speed until thickened. Gradually add chocolate mixture, beating until light and fluffy. Spread over caramel layer in crust. Refrigerate 3 hours or until firm. Beat remaining cream with electric mixer until stiff peaks form. Spoon over pie just before serving. Store leftover pie in refrigerator.

Kraft Kitchens Tips

Size-Wise
Enjoy a serving of this rich indulgent dessert on a special occasion.
Substitute
Prepare as directed, substituting 3/4 cup BAKER'S Semi-Sweet Chocolate Chunks for the chocolate.
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