Preheat oven to 350°F. Place 2 cups of the pecan pieces in food processor or blender; cover. Process until finely ground, using pulsing action. Mix with granulated sugar and butter. Press firmly onto bottom and up side of 9-inch pie plate. Bake 12 to 15 minutes or until lightly browned. Cool completely. (If crust puffs up during baking, gently press down with back of spoon.)
Microwave caramels and 1/3 cup of the whipping cream in microwaveable bowl on high 2-1/2 to 3 minutes or until caramels are completely melted, stirring after each minute. Pour into crust. Chop remaining cup pecans; sprinkle over pie.
Place chocolate, remaining 1/3 cup whipping cream, the powdered sugar and vanilla in saucepan; cook on low heat just until chocolate is completely melted, stirring constantly. Pour over pie; gently spread to evenly cover top of pie.
Refrigerate at least 2 hours. Store leftover pie in refrigerator.
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.