-CRUST-
2 c Finely chopped pecans 1/4 c Parkay Margarine; melted
1/4 c Sugar
FILLING
1 pk 14oz. Kraft caramels (48) -8 squares
1/4 c Milk 1/3 c Milk
1 c Chopped pecans 1 3/8 c Powdered sugar
1 pk Semi-sweet chocolate 1/2 ts Vanilla
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
Yields
1 servings