Wednesday, July 9, 2008

Chocolate Truffle Pie

1/2 C of pecan pieces, 1 ready to fill chocolate crumb crust, 3/4 C (17 squares) individually wrapped caramels, 1/4 C of canned evaporated milk (not sweetened condensed milk), 1.5 C of semisweet chocolate chips, 1 C of heaving whipping cream, 3 T stick butter

First place the chopped pecans in the bottom

Heat caramels

and evaporated milk in a saucepan over low heat (or in a bowl in the microwave), stirring often until caramels melt and mixture is smooth.

Pour over pecans

Keep on pouring... mMMMM!

Place the chips in a pan

Add 3 T of stick butter

Add 1 C of heavy whipping cream; heat chocolate chips, cream, and butter over low heat

until chocolate melts and the mixture is smooth. Stir frequently.

Pour over caramels

Refrigerate about 4 hours until set.
Serve with whipped cream or cool whip.

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