Ingredients:
1 1/2 cups pecan sandies ( crushed)
1/4 cup butter ( melted)
1 bag caramels
2 tablespoons margarine or 2 tablespoons butter
2 tablespoons water
1/2 cup pecans ( toasted)
2 (3 ounce) packages cream cheese ( softened)
1/3 cup powdered sugar
4 ounces sweet baking chocolate
3 tablespoons hot water
1 teaspoon vanilla
2 cups whipping cream ( heavy)
2 tablespoons powdered sugar
Directions:
Place crushed Pecan Sandies in a pie pan, add melted butter and shape to the pan to make a crust.
Bake 350 degrees for 10 minutes.
Heat caramels, margarine and 2 tablespoons water over medium heat.
Stirring frequently, until caramels are melted.
Pour into crust.
Sprinkle with pecans.
Refrigerate about 1 hour or until chilled.
Beat cream cheese and 1/3 cup powdered sugar until smooth.
Spread over caramel layer; refrigerate.
Heat chocolate and 3 tablespoons hot water over low heat, stirring constantly, until chocolate is melted.
Let cool to room temp.
Stir in vanilla.
Beat heavy cream and 2 tablespoons powdered sugar in chilled medium bowl until stiff.
Reserve 1 1/2 cups.
Fold chocolate mixture into remaining whipped cream.
Spread over cream cheese mixture.
Top with reserved whipped cream.
Garnish with chocolate curls if desired.
Refrigerate pie at least 1 hour or until firm.
Refrigerate any leftover pie.
Servings: 12
Time preparation: 20 min.
Time total: 30 min.