Turtle Pie with Pecan Crust
Ingredients:
- chopped pecans, divided - 3 cups
- finely chopped and lightly roasted pecans for topping - 1/4 cup
- sugar - 1/4 cup
- butter,melted - 1/4 cup
- caramels - 14 ounce bag
- cream, divided - 2/3 cup
- semi sweet chocolate, broken into pieces - 8 ounces
- powdered sugar - 1/4 cup
- vanilla - 1/2 t
Instructions:
In a blender pulse 2 c pecans until finely ground. Mix pecans with sugar and butter; press into a 9 inch pie pan. Bake in a preheated 350 degree oven for 12 - 15 minutes or until lightly brown. (If crust puffs up during baking, press down with back of spoon.) Cool completely.
Melt caramels and 1/3 cup cream until caramels are smooth and blended; pour into crust. (Reserve a small amount of caramel to drizzle over top of pie.) Chop 1 cup pecans; sprinkle over caramel layer.
In a saucepan on low heat, combine chocolate, 1/3 cup cream, powdered sugar and vanilla, cook just until chocolate is completely melted, stirring constantly. Slowly pour chocolate over pecans. Place in refrigerator for 2 hours.
Spoon dollops of cool whip around edge of pie, sprinkle chopped roasted pecans on top of pie and drizzle with melted caramel.
Store, covered in the refrigerator.
