Preheat oven 350°F. Place 2 cups of the pecans in food processor; cover. Process until finely ground, using pulsing action. Mix with granulated sugar and butter; press into 9-inch pie plate. Bake 12 minutes or until lightly browned. Cool completely. (If crust puffs up during baking, gently press down with back of spoon.
Microwave caramels & 1/4 cup of the whipping cream in microwavable bowl on high 3 minutes or until caramels are melted, stirring after each minute. Pour into crust.
Chop remaining 1 cup pecans; sprinkle over pie. Place chocolate, remaining whipping cream, powdered sugar & vanilla in saucepan; cook & stir on low heat just until chocolate is melted. Pour over pie; gently spread to cover top of pie.
Refrigerate at least 2 hours.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.