“From Pillsbury Bake-Off 1988. Yum!”

Ingredients Nutrition

  • 1 refrigerated pie crust (from 15 oz. pkg.)
  • Filling
  • 24 vanilla caramels, unwrapped
  • 13 cup water
  • 23 cup firmly packed brown sugar
  • 23 cup sour cream
  • 2 eggs, beaten
  • 1 teaspoon vanilla
  • 12 cup chopped walnuts
  • 12 ounce grated sweet baking chocolate, reserving 2 T
  • Topping
  • 1 cup white vanilla chip
  • 14 cup milk
  • 1 cup whipping cream


  1. Heat oven to 450. Prepare pie crust according to pkg. directions for one-crust baked shell using 9 inch pie pan. Bake at 450 for 8 to 9 minutes or until light golden brown. Cool slightly.
  2. Meanwhile, in heavy saucepan, combine caramels and water. Cook over low heat until caramels are melted and mixture is smooth, stirring occasionally.
  3. Remove from heat. Stir in brown sugar, sour cream, eggs, vanilla and walnuts; blend well. Pour into baked shell. Reduce heat to 350. Immediately return to oven. Bake an additional 30-40 minutes or until edges of filling are set. Cool 15 minutes. Sprinkle chocolate over pie. Refrigerate until firm, about 2 hours.
  4. In small heavy saucepan, combine white vanilla chips and milk. Cook over low heat until chips are melted, stirring constantly. Remove from heat; cool. In small bowl, beat whipping cream until stiff peaks form. Fold in melted chip mixture.
  5. Spread over cooled filling. Sprinkle with 2 T. resevred chocolate. Refrigerate until serving time. Store in refrigerator.

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