½ c pecans, toasted and coarsely chopped
One 6oz ready –to-fill chocolate flavored crumb crust (or graham cracker)
Caramel Layer
17 individually wrapped square caramels
¼ c canned evaporated milk
Truffle Layer
11/2 cups semisweet chocolate chips
1 c heavy whipping cream
3 Tbs. stick butter
Decoration: Redi Whip
1. Sprinkle pecans on crust
One 6oz ready –to-fill chocolate flavored crumb crust (or graham cracker)
Caramel Layer
17 individually wrapped square caramels
¼ c canned evaporated milk
Truffle Layer
11/2 cups semisweet chocolate chips
1 c heavy whipping cream
3 Tbs. stick butter
Decoration: Redi Whip
1. Sprinkle pecans on crust
2. Caramel Layer: Put caramels in a bowl with the evaporated milk. Microwave, stirring every 10 seconds, until caramels are melted and mixture is smooth. Pour over pecans.
3. Truffle Layer: Heat chocolate chips, cream and butter in a bowl in the microwave, stirring every 10 seconds, until chocolate is melted and mixture is smooth. Pour over caramel layer. Refrigerate about 4 hours until set.
4. To serve: Pipe or spoon whipped cream around edge of pie.
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