by Sandy Kirby Quandt
This rich gluten-free chocolate caramel pecan pie does not have a traditional crust. The crust on this pie is ground pecans. Yum. Although this recipe is multi-step, it is rather simple to make. It does need to be refrigerated at least 2 hours, so plan ahead. (Sissy, you have GOT to make this.)
- 3 cups pecan pieces, divided
- 1/4 cup granulated sugar
- 1/4 cup (1/2 stick) butter or margarine, melted
- 14 oz caramels (I used caramel bits. Easier to melt.)
- 2/3 cup whipping cream, divided
- 1 pkg (8 squares) semi-sweet baking chocolate
- 1/4 cup powdered sugar
- 1/2 tsp vanilla
Preheat oven to 350 degrees F. Place 2 cups of the pecans in food processor. Process until finely ground. Mix with granulated sugar and melted butter. Press into 9-inch pie plate.
Bake 12 minutes or until lightly browned. Cool completely. (If crust puffs up during baking, gently press down with the back of a spoon.)
Microwave caramels and 1/3 cup of the whipping cream in microwavable bowl on High 3 minutes or until caramels are melted. Stirring after each minute.
Pour into crust.
Chop remaining 1 cup pecans, sprinkle over pie.
Place chocolate, remaining whipping cream, powdered sugar, and vanilla in saucepan. Cook, stirring constantly, over low heat until chocolate is melted.
Pour over pie. Gently spread to cover top of pie.
Refrigerate at least 2 hours.
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