“I love that this recipe doesn't use corn syrup (assuming you make your own caramel sauce with just sugar, water, heavy whipping cream and/or butter) or eggs. This is enough filling for two pies.”
READY IN:
45mins
YIELD:
2 pies
UNITS:
US

Ingredients Nutrition

  • 6 cups caramel sauce
  • 20 ounces pecan halves
  • 8 ounces unsweetened chocolate
  • 2 half-baked pie crusts

Directions

  1. Preheat the oven to 350 while making the caramel sauce.
  2. After the caramel is ready, stir in the pecans and let boil for 3 minutes, stirring constantly.
  3. Remove from heat, and stir in the chocolate until melted.
  4. Divide the filling between the two pie shells and bake until bubbling all over, about fifteen minutes.

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