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- 2 cups pecan pieces; finely chopped
- ¼ cup granulated sugar
- ¼ cup margarine; melted
- 1 14-ounce package Kraft caramels
- ¼ cup milk
- 1 cup pecan pieces
- 1 package (8 squares) semi-sweet chocolate
- ⅓ cup milk
- 1⅜ cups powdered sugar
- ½ teaspoon vanilla
- Whipped Cream
- Preheat oven to 350ºF.
- In a large mixing bowl mix pecans, sugar, and margarine. Press onto bottom and sides of 9 inch pie plate. Bake 12 to 15 minutes or until lightly browned. Cool.
- Melt caramels with ¼ cup milk in heavy saucepan over low heat, stirring frequently until smooth. Pour over crust; sprinkle with pecans. Stir chocolate, ⅓ cup milk, powdered sugar, and vanilla in heavy saucepan over very low heat just until melted. Pour over caramel pecan filling spreading to edges of pie. Refrigerate. Serve with sweetened Whipped Cream if desired.
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