This recipe – which would make a wonderful holiday dessert –
is courtesy of my dear mother-in-law, Judy. It’s special enough for Christmas
dinner and the combination of ingredients will please the chocolate lovers as
well as the traditional dessert lovers in your family.
Chocolate Caramel Pecan Turtle
Pie
Filling:
1 14-ounce bag vanilla caramels
½ c. butter
½ c. heavy whipping cream
2 cups pecan halves, roasted
Chocolate cookie pie crust or regular pie crust, blind baked
Topping:
1/3 c. semisweet chocolate chips
2 T. butter
2 T. light corn syrup
½ t. vanilla extract
Prepared whipped cream topping
To prepare filling: add caramels, butter and cream to a
heavy, medium-sized saucepan. Cook over low heat, stirring often with a whisk,
until caramels and butter melt. Remove from heat and whisk until completely
smooth. Stir in pecans.
Pour mixture into prepared pie crust. Cover and chill three
to four hours, until completely cooled and firm.
To prepare topping: stir chocolate chips and butter in a
heavy, small saucepan over low heat until melted and smooth. Remove from heat
and stir in cream, corn syrup and vanilla until thoroughly blended. Pour over
chilled pie and chill an additional hour. Just before serving, decorate with
dollops of whipped cream.
Serves 10
