Post by April B. on Mar 14, 2003 11:19:42 GMT -6
CHOCOLATE CARAMEL PECAN PIE
44 Rolo Chewy Caramels in Milk Chocolate, divided
3 eggs, lightly beaten
1 c. light corn syrup
1/4 c. sugar
3 T. butter or margarine, melted
1 tsp. vanilla extract
1 c. chopped pecans
1 (9-inch) unbaked pastry shell
whipped cream
pecan halves (optional)
Heat oven to 350 degrees.
Remove wrappers from 25 chewy caramels; cut each into quarters.
Combine eggs, corn syrup, sugar, butter and vanilla in large bowl; beat until well blended.
Stir in chewy caramels and chopped pecans; pour into pastry shell.
Bake 40-45 minutes or until knife inserted halfway between center and edge of pie comes out clean.
Cool completely on wire rack. Cover; refrigerate until serving time.
Remove wrappers from remaining 19 chewy caramels. Garnish top of pie with whipped cream, chewy caramels and pecan halves, if desired.
Makes 8-10 servings.
44 Rolo Chewy Caramels in Milk Chocolate, divided
3 eggs, lightly beaten
1 c. light corn syrup
1/4 c. sugar
3 T. butter or margarine, melted
1 tsp. vanilla extract
1 c. chopped pecans
1 (9-inch) unbaked pastry shell
whipped cream
pecan halves (optional)
Heat oven to 350 degrees.
Remove wrappers from 25 chewy caramels; cut each into quarters.
Combine eggs, corn syrup, sugar, butter and vanilla in large bowl; beat until well blended.
Stir in chewy caramels and chopped pecans; pour into pastry shell.
Bake 40-45 minutes or until knife inserted halfway between center and edge of pie comes out clean.
Cool completely on wire rack. Cover; refrigerate until serving time.
Remove wrappers from remaining 19 chewy caramels. Garnish top of pie with whipped cream, chewy caramels and pecan halves, if desired.
Makes 8-10 servings.