| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Dessert |
12 |
Servings |
INGREDIENTS
| 1 |
pk |
(15-oz) Pillsbury All Ready pie crusts; (can be found in dairy case) |
| 18 |
|
Vanilla caramel candies |
| 1/2 |
c |
Whipping cream |
| 3 1/2 |
c |
Pecan halves |
| 1 |
ts |
Butter or margarine |
| 1/4 |
c |
Semi-sweet chocolate chips |
| 1 |
tb |
Whipping cream |
|
|
Sweetened whipped cream (optional) |
INSTRUCTIONS
TOPPING
Heat the oven to 450 degees. Pre a pie crust according to package
directions for unfilled 1-crust pie, using 10-inch tart pan with removable
bottom or 9-inch pie pan. Refrigerate remaining crust for later use. Place
prepared crust in pan; press in bottom and up sides of pan. Trim edges if
necessary. Generously prick crust with fork. Bake for 9-11 minutes, or
until light golden brown. Cool completely.
In medium saucepan, combine caramels and 1/2 cup whipping cream; cook over
low heat until caramels are melted and mixture is smooth, stirring
occasionally. Remove from heat. Add pecans; stir well to coat. Spread
evenly over cooled, baked crust.
In small saucepan over low heat, melt margarine and chocolate chips,
stirring constantly. Add 1 tablespoon whipping cream; stir until well
blended. Drizzle over pecan filling. Refrigerate 1 hour or until filling is
firm. Garnish with sweetened whipped cream, if desired. Makes 12 servings.
FROM SOME NEWSPAPER ARTICLE
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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