Recipe Of The Month

Ultimate Chocolate Pecan Pie

3 cups chopped pecans, divided
1/4 cup granulated sugar
1/4 cup (1/2 stick) butter or margarine, melted
1 pkg. (14 oz.) caramels
2/3 cup whipping cream, divided
1 pkg. (8 squares) semi-sweet chocolate
1/4 cup powdered sugar
1/2 tsp. vanilla
HEAT oven to 350°F.

BLEND 2 cups nuts in blender until finely ground, using pulsing action. Mix with granulated sugar and butter; press onto bottom and up side of 9-inch pie plate. Bake 12 to 15 min. or until lightly browned. Cool completely. (If crust puffs up during baking, gently press down with back of spoon.)

MICROWAVE caramels and 1/3 cup whipping cream in microwaveable bowl on HIGH 2-1/2 to 3 min. or until caramels are completely melted and mixture is well blended, stirring after each minute. Pour into crust. Chop remaining nuts; sprinkle over caramel layer.

COOK chocolate, remaining whipping cream, powdered sugar and vanilla in saucepan on low heat just until chocolate is completely melted, stirring constantly. Pour over pie; gently spread to evenly cover top. Refrigerate 2 hours before serving.

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