Chocolate Pecan Pie

"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."
 
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Ready In:
45mins
Ingredients:
4
Yields:
2 pies
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ingredients

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

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

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RECIPE SUBMITTED BY

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