Frosty Chocolate-Caramel Pie Recipe
This frosty chocolate caramel pie is a microwaved dessert prepared with graham cracker cruts. Cooked with chocolate with folded in whipped cream flavored with vanilla, the frosty chocolate caramel pie is topped with caramel topping with pecan nuts.
Ingredients
Graham Cracker Crust (below)
1 package (6 ounces) semisweet chocolate chips
3 tablespoons water
1 teaspoon vanilla
1 container (9 ounces) frozen whipped topping, thawed (about 4 cups)
28 caramel candies
1/4 cup water
1/3 cup pecan halves
Directions
Prepare and microwave Graham Cracker Crust.
Microwave chocolate chips and 3 tablespoons water uncovered in 2 1/2 quart bowl or casserole until chocolate is softened, 1 to 1 1/2 minutes.
Stir until smooth; let stand 10 minutes.
Stir in vanilla; fold in whipped topping.
Spoon into crust.
Freeze until firm, at least 4 hours.
Microwave caramel candies and 1/4 cup water in 2 cup glass measure until candies are softened, 1 1/2 to 2 1/2 minutes.
Stir until smooth.
Stir in pe cans; cool.
Serve over pie.
Microwave chocolate chips and 3 tablespoons water uncovered in 2 1/2 quart bowl or casserole until chocolate is softened, 1 to 1 1/2 minutes.
Stir until smooth; let stand 10 minutes.
Stir in vanilla; fold in whipped topping.
Spoon into crust.
Freeze until firm, at least 4 hours.
Microwave caramel candies and 1/4 cup water in 2 cup glass measure until candies are softened, 1 1/2 to 2 1/2 minutes.
Stir until smooth.
Stir in pe cans; cool.
Serve over pie.
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