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Gooey, delicious pie made with caramel, pecans, and chocolate.
1. Unroll pie crust on a lightly floured surface. Transfer to a pie plate or 11-inch fluted tart pan with removable bottom; trim edges.
2. Line unpricked pastry shell with a double layer of heavy duty foil. Bake at 450ºF for 8 minutes. Remove foil; bake 5-6 minutes longer or until light golden brown. Cool on wire rack.
3. In large saucepan, combine caramels (there are about 32 caramels in an 11-ounce bag) and 1/2 cup cream. Cook and stir over medium-low heat until caramels are melted. Stir in pecans. Spread filling evenly into crust. Drizzle with melted chocolate.
4. Refrigerate for 30 minutes (or longer!) until set. Whip remaining cream; serve with tart.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!