Chocolate-Caramel Pecan Pie

Ingredients

• 0.3 cup butter 
• 28  caramels 
• 8 oz cream cheese softened
• 1 large eggs 
• 2 large eggs 
• 1.5 cups pecan halves and pieces 
• 14.1 oz piecrusts refrigerated
• 0.3 teaspoon salt 
• 1 cup semisweet chocolate morsels 
• 1 cup sugar divided
• 1 teaspoon vanilla extract 
• 0.5 cup whipping cream divided

Equipment

• bowl
• frying pan
• baking sheet
• baking paper
• oven
• whisk
• wire rack
• hand mixer
• aluminum foil
• microwave
• tart form

Directions

1. Preheat oven to 35
2. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted, stirring halfway through. Cool completely on a wire rack (about 30 minutes). Increase oven temperature to 42
3. Unroll piecrusts; stack on a lightly floured surface.
4. Roll stacked piecrusts into a 12-inch circle. Fit piecrust into a 10-inch deep-dish tart pan with removable bottom; press into fluted edges. Trim off excess crust along edges. Line piecrust with aluminum foil or parchment paper, and fill with pie weights or dried beans.
5. Place pan on a foil-lined baking sheet.
6. Bake at 425 for 12 minutes.
7. Remove weights and foil, and bake 4 more minutes. Cool completely on baking sheet on a wire rack (about 15 minutes). Reduce oven temperature to 35
8. Microwave chocolate morsels and 1/4 cup cream in a microwave-safe bowl at HIGH 1 minute or until melted and smooth, stirring at 30-second intervals.
9. Beat cream cheese and 1/4 cup sugar at medium speed with an electric mixer 1 to 2 minutes or until smooth.
10. Add 1 egg, beating at low speed just until blended.
11. Add chocolate mixture, beating just until blended. Spoon batter into prepared crust.
12. Microwave caramels, butter, and remaining 1/4 cup cream in a large microwave-safe bowl at HIGH 1 to 2 minutes or until smooth, stirring at 30-second intervals.
13. Whisk together 2 eggs, vanilla, salt, and remaining 3/4 cup sugar; whisk into caramel mixture until blended. Stir in pecans; spoon over chocolate mixture in prepared crust.
14. Bake at 350 for 55 minutes to 1 hour and 5 minutes or until center is almost set, shielding edges with aluminum foil after 45 minutes to prevent excessive browning. Cool completely on a wire rack (about 2 hours).