Chocolate Caramel Pecan Pie Recipe

Chocolate Caramel Pecan Pie Recipe

  • 25 KRAFT Caramels
  • 2 tablespoons milk
  • 1 cup chopped toasted PLANTERS Pecans
  • 1 (6 ounce) HONEY MAID Graham Pie Crust
  • 1 (8 ounce) package BAKER'S Semi-Sweet Baking Chocolate
  • 1 (8 ounce) tub COOL WHIP French Vanilla Whipped Topping, thawed, divided
  1. Place caramels in medium microwaveable bowl. Add milk. Microwave on HIGH 2-1/2 to 3 min. or until caramels are completely melted, stirring after each min. Stir in pecans. Pour into crust.
  2. Microwave chocolate in medium microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted, stirring after each min. Add 2 cups of the whipped topping; stir with wire whisk until well blended. Spread evenly over caramel layer in crust.
  3. Refrigerate at least 2 hours. Let stand at room temperature 10 to 15 min. before serving. Top with the remaining whipped topping. Store leftover pie in refrigerator.
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