Ingredients:
1/2 cup pecans, toasted and coarsely chopped
1 chocolate crumb pie shell ( 6-oz)
3/4 cup Kraft caramels ( 5 oz / 17 pieces)
1/4 cup evaporated milk ( not sweetened condensed)
1 1/2 cups semi-sweet chocolate chips ( 9 oz)
1 cup heavy whipping cream
3 tablespoons butter
Directions:
Sprinkle toasted pecans on pie crust.
Heat caramels and evaporated milk in glass bowl in microwave on medium setting until melted.
Stir until smooth.
Pour over pecans.
In another glass bowl, heat chocolate chips, cream and butter in microwave on medium setting until melted.
Stir until smooth.
Pour over caramel layer.
Chill 4 hours.
Allow to come to approximately room temperature to serve.
Garnish with whipped cream or Cool Whip piped on top around edge of pie or spoon a dollop on each piece.
Drizzle raspberry puree or add a few fresh raspberries around pie slice on plate for extra elegant touch.
Servings: 12
Time preparation: 15 min.
Time total: 15 min.