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Chocolate Caramel Pecan Pie

  • PRINT

PREP TIME : 25  Minutes

Ingredients

  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • Pecan halves (optional)
  • 25 ROLO® Chewy Caramels in Milk Chocolate
  • 3 eggs , lightly beaten
  • 1 cup light corn syrup
  • 1/4 cup sugar
  • 3 tablespoons butter or margarine , melted
  • 1 teaspoon vanilla extract
  • 1 cup pecans chopped
  • 9-inch unbaked pastry shell
  • Whipped cream (optional)
  • Additional ROLO® Chewy Caramels in Milk Chocolate (optional)

Directions

  • 1. Heat oven to 350°F. Remove wrappers from caramels; cut each into quarters.
  • 2. Combine eggs, corn syrup, sugar, butter and vanilla in large bowl; beat until well blended. Stir in caramels and chopped pecans; pour into pastry shell.
  • 3. Bake 60 to 65 minutes or until knife inserted halfway between center and edge of pie comes out clean. Cool completely on wire rack. Cover; refrigerate until serving time. Serve garnished with whipped cream, caramels and pecan halves, if desired. Makes 8 servings.

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