Easy Caramel Pecan Fudge Pie

• CRUST
• 1 1/2 cups fine chocolate wafer crumbs
• 5 tablespoons melted butter
• 1 teaspoon vanilla
• FILLING
• 3/4 cup butter (no substitutes!)
• 3/4 cup brown sugar, packed
• 1/4 cup light corn syrup
• 2 tablespoons light corn syrup (use 1/4 cup plus 2 tbsps corn syrup for filling)
• 10 ounces pecan halves (about 3 cups)
• 3 tablespoons whipping cream (unwhipped)
• 2 ounces unsweetened chocolate, chopped
• whipped cream

1. For the crust: blend all the ingredients in a processor.
2. Press the crumb mixture into bottom and up sides of a 9-inch glass pie plate.
3. Cover the crust and freeze while preparing the filling.
4. To make the filling: set oven to 350 degrees.
5. In a saucepan combine butter, brown sugar and corn syrup; bring to a boil, stirring, boil 1 minute.
6. Stir in the nuts and whipping cream; boil until mixture thickens slightly (about 3 minutes) remove from heat.
7. Add in chopped chocolate; stir until chocolate melts and the mixture is well blended.
8. Pour the hot filling into the prepared crust.
9. Distribute the pecans evenly (as best you can) using a spoon.
10. Bake until the filling bubbles all over (about 10 minutes).
11. Cool completely or refrigerate.
12. Serve with a dollup of whipped cream on each slice.

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

Taken from www.food.com/recipe/easy-caramel-pecan-fudge-pie-143741 (may not work)