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| 2 Tasse | Pecans |
| 1/4 Tasse | sugar granulated |
| 1/4 Tasse | (4 Tbs.) unsalted butter; melted |
| 1 x ca. 450 g | Caramel candies |
| 1/3 Tasse | whipping cream |
| 1 Tasse | pecans coarsely chopped |
| 8 x ca. 30 g | chocolate Semisweet |
| 1/3 Tasse | whipping cream |
| 1/4 Tasse | sugar powdered |
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1. Heat oven to 350 F. Have a 9-inch pie plate ready.
2. For crust: mince pecans with sugar in food processor until they are finely minced but not ground. Mix in butter. Press evenly into bottom and sides of pie plate. Bake until lightly browned-12-15 mins. Cook before filling
3. For filling: melt caramel with cream in double boiler or microwave, stirring until smooth. Cool to lukewarm then pour into crust. Sprinkle pecans on top.
4. For topping: melt chocolate with cream and sugar. Pour over pie, smoothing with spatula. Refrigerate at least 4 hrs. Or up to 2 days before serving.
Yields 8-10 servings. Very Rich!!!
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