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Chocolate-Caramel Pie


12 servings


2 cups chocolate wafer crumbs (about 38 wafers)
1/3 cup butter, melted
30 vanilla caramels
1/2 cup caramel ice cream topping
1/4 cup whipping cream
2 cups pecans, chopped
3/4 cup semisweet chocolate pieces
1/4 cup whipping cream


Preheat oven to 350°F.

In a medium bowl, stir together wafer crumbs and melted butter. Press crumbs onto the bottom of a 9" springform pan. Bake for 10 minutes. Cool slightly on a wire rack.

In a heavy medium saucepan, melt caramels in the ice cream topping over low heat, stirring often. Stir in 1/4 cup whipping cream. Remove from heat and stir in nuts. Spread over cooled crust. Cool, cover and chill for 1 hour.

In a heavy small saucepan, melt chocolate pieces. Remove from heat and stir in remaining whipping cream. Drizzle or spread over caramel-pecan mixture. Cover and chill for at least 1 hour.

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