- 3 cups PLANTERS Pecan Pieces, divided
- 1/4 cup granulated sugar
- 1/4 cup butter or margarine, melted
- 1 (14 ounce) bag KRAFT Caramels, unwrapped
- 2/3 cup Lucerne Whipping Cream, divided
- 8 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla
- Preheat oven to 350 degrees F. Place 2 cups of the pecan pieces in food processor or blender container; cover. Process until finely ground, using pulsing action. Mix with granulated sugar and butter. Press firmly onto bottom and up side of 9-inch pie plate. Bake 12 to 15 minutes or until lightly browned. Cool completely. (If crust puffs up during baking, gently press down with back of spoon.)
- Microwave the caramels and 1/3 cup of the whipping cream in microwavable bowl on High 2 1/2 to 3 minutes or until caramels are completely melted, stirring after each minute. Pour into crust. Chop remaining 1 cup pecans; sprinkle over pie.
- Place the chocolate, remaining 1/3 cup whipping cream, the powdered sugar and vanilla in saucepan; cook on low heat just until chocolate is completely melted, stirring constantly. Pour over pie; gently spread to evenly cover top of pie. Refrigerate at least 2 hours. Store leftover pie in refrigerator.