Chocolate Pecan Caramel Pie
10 servings
3h 25min Cook
Ingredient List
- 10 OREO Cookies, finely crushed
- ½ cup finely chopped pecans
- ¼ cup butter, melted, divided
- 16 caramels
- 1 pt. (2 cups) heavy whipping cream, divided
- 1 env. (1/4 oz.) unflavored gelatin
- ¼ cup cold water
- 1 pkg. (4 oz.) semi-sweet baking chocolate, coarsely chopped
- 1 tsp. vanilla
Nutritional Information
| Calories | 420 |
| Total fat | 34g |
| Saturated fat | 18g |
| Trans fat | 1g |
| Cholesterol | 70mg |
| Sodium | 140mg |
| Total Carbohydrate | 29g |
| Dietary fiber | 2g |
| Total sugars | 20g |
| Added sugars | 8g |
| Protein | 4g |
| Vitamin D | 6% DV |
| Calcium | 6% DV |
| Iron | 10% DV |
| Potassium | 2% DV |
- 1Heat oven to 350°F.
- 2Combine cookie crumbs, nuts and 3 Tbsp. butter; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool completely. Set aside.
- 3Place caramels in small saucepan. Add 2 Tbsp. whipping cream and the remaining butter; cook on low heat until caramels are completely melted and sauce is well blended, stirring frequently. Pour into prepared crust; set aside until ready to use.
- 4Sprinkle gelatin over cold water in small saucepan; let stand 1 min. Cook on low heat 5 min. or until gelatin is completely dissolved, stirring frequently. Stir in 1/2 cup of the remaining whipping cream and the chocolate. Cook until chocolate is completely melted, stirring frequently. Cool 15 min.
- 5Beat 1 cup of the remaining whipping cream and the vanilla in large bowl with mixer on high speed until thickened. Gradually beat in chocolate mixture until mixture is light and fluffy. Spread over caramel layer in crust.
- 6Refrigerate 3 hours or until firm.
- 7Beat remaining whipping cream in medium bowl with mixer on high speed until stiff peaks form. Spoon over pie just before serving.