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Chocolate Caramel Pecan Pie

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“The chocolate part is the crust ! We love this pie !”
READY IN:
50mins
SERVES:
6-8
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

Directions

  1. The pie crust is the pre made oreo crust. Caramels are a bag of Kraft caramels unwrapped. I use real butter and real vanilla.
  2. Toast pecans to bring out the flavor. Watch carefully, not to burn. In oven at 350 or on stove in a cast iron skillet.
  3. Melt caramels, 1/4 c butter and 1/4 c water- low heat- stir often.
  4. Mix eggs, beaten well w/ sugar, salt and vanilla.
  5. Remove caramel from heat and add in nuts then sugar mixture. Stir well and pour into crust. This will totally fill crust. Have crust on a cookie sheet.
  6. I bake at 300 for about 30-35 minutes. Will be a little jiggly- sets up more when cool.

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