Chocolate Caramel Pecan Pie

Chocolate Caramel Pecan Pie

3 cups pecans
1/4 cup granulated sugar
1/4 cup (1/2 stick) butter, melted
1 (14 oz.) pkg. caramels
2/3 cup whipping cream, divided
1 pkg. (8 squares) semi-sweet baking chocolate
1/4 cup powdered sugar
1/2 tsp. vanilla

Preheat oven to 350F.

Place 2 cups of the pecans in food processor, cover. Process
pecans until finely ground, using pulsing action. Mix with
granulated sugar and butter, press into a 9-inch pie plate. Bake 12
minutes or until lightly browned. Cool completely. If pie crust
puffs up during baking, gently press down with back of spoon.

Microwave caramels and 1/3 cup of the whipping cream in a
microwaveable bowl on high for 3 minutes or until caramels are
melted, stirring after each minute. Pour into crust. Coarsely chop
remaining 1 cup of pecans and sprinkle over pie.

Place chocolate, remaining whipping cream, powdered sugar and
vanilla in saucepan. Cook and stir on very low heat just until
chocolate is melted. Pour over pie. Gently spread chocolate to
cover top of pie. Refrigerate 4 hours.

Makes 10 servings.