Frosty Chocolate Caramel Pie Recipe
Ingredients
| Graham Cracker Crust | ||
| Graham cracker crumbs | 1/4 Cup (16 tbs) | |
| Semi-sweet chocolate chocolate chips package | 1 | |
| Water | 3 Tablespoon | |
| Vanilla | 1 Teaspoon | |
| Frozen whipped topping | 1 Can (10oz), thawed | |
| Caramels | 28 | |
| Water | 1/4 Cup (16 tbs) | |
| Pecan halves | 1/3 Cup (16 tbs) | |
Directions
1. Prepare Graham Cracker Crust, adding 1/2 cup graham cracker crumbs. Place chocolate chips and 3 tablespoons water in large bowl or 2 1/2-quart casserole. Microwave uncovered on high 1 minute to 1 minute 30 seconds or until chocolate is softened. Stir until smooth. Let stand 10 minutes.
2. Stir in vanilla; fold in whipped topping. Spoon into crust. Freeze at least 4 hours until firm.
3. Place caramels and 1/2 cup water in 4-cup measure. Microwave uncovered on high 1 minute 30 seconds to 2 minutes 30 seconds or until caramels are softened. Stir until smooth. Stir in pecans; cool. Pour over pie.
2. Stir in vanilla; fold in whipped topping. Spoon into crust. Freeze at least 4 hours until firm.
3. Place caramels and 1/2 cup water in 4-cup measure. Microwave uncovered on high 1 minute 30 seconds to 2 minutes 30 seconds or until caramels are softened. Stir until smooth. Stir in pecans; cool. Pour over pie.
Chef
