| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Pies, Desserts |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Finely chopped pecans |
| 1/4 |
c |
Sugar |
| 1/4 |
c |
Parkay Margarine; melted |
| 1 |
pk |
14oz. Kraft caramels (48) |
| 1/4 |
c |
Milk |
| 1 |
c |
Chopped pecans |
| 1 |
pk |
Semi-sweet chocolate 8 squares |
| 1/3 |
c |
Milk |
| 1 3/8 |
c |
Powdered sugar |
| 1/2 |
ts |
Vanilla |
INSTRUCTIONS
CRUST
FILLING
CRUST: Heat oven to 350 degrees. Mix pecans, sugar, and margarine. Press
onto bottom and sides of 9 inch pie plate. Bake 12 to 15 minutes or until
lightly browned. Cool. FILLING: Melt caramels with 1/4 cup milk in heavy
saucepan over low heat, stirring frequently until smooth. Pour over crust;
sprinkle with pecans. Stir chocolate, 1/3 cup milk, powdered sugar, and
vanilla in heavy saucepan over very low heat just until melted. Pour over
caramel pecan filling spreading to edges of pie. Refrigerate. Serve with
sweetened whipped cream if desired.
Kraft 60th anniversary recipe celebration
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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