Chocolate Caramel and Pecan Pie

• 7 ounces chocolate wafer crumbs
• 5 tablespoons melted butter
• 12 teaspoon vanilla extract
• 34 cup unsalted butter
• 34 cup dark brown sugar
• 6 tablespoons light corn syrup
• 10 ounces pecan halves
• 3 tablespoons whipping cream
• 2 ounces unsweetened chocolate

1. For the Crust: Combine all of the crust ingredients in a food processor and pulse until evenly mixed.
2. Press onto the bottom and sides of a 9 inch glass pie pan.
3. Cover and freeze while you prepare the filling.
4. For the Filling: Preheat oven to 350^F.
5. in a heavy medium saucepan, combine brown sugar, butter and corn syrup.
6. Bring to a boil, stirring.
7. Boil 1 minute.
8. Add the pecans and cream and continue boiling until slightly thickened, about 3 minutes.
9. Remove from heat and add the chocolate.
10. Stir until blended.
11. Pour hot filling into prepared crust, evenly distributing the pecans.
12. Bake until filling is bubbly all over, about 10 minutes.
13. Cool on a rack.

chocolate wafer crumbs, butter, vanilla, unsalted butter, brown sugar, light corn syrup, pecan, whipping cream, chocolate

Taken from www.food.com/recipe/chocolate-caramel-and-pecan-pie-62271 (may not work)