This rich and gooey dessert combines creamy chocolate, caramel, and crunchy pecans for a truly irresistible treat. Perfect for sharing with family and friends, it’s sure to satisfy any sweet tooth craving.
Start by heating your oven to 325°F (165°C) and placing the pie shell in a 9-inch pie dish. In a small saucepan over low heat, gently melt the caramels together with 1/3 cup of sweetened condensed milk, stirring until smooth—this should take about 3 to 5 minutes. Spread this gooey caramel mixture evenly over the bottom of the pie crust.
Next, melt the margarine and chocolate together in another saucepan over low heat, stirring until it’s nice and smooth. Once melted, take it off the heat. In a large bowl, whisk the eggs, the rest of the sweetened condensed milk, water, vanilla, and salt until everything is well combined and smooth. Pour the chocolate mixture into the egg mixture and stir it all together.
Pour this chocolatey custard over the caramel layer in the pie crust, then sprinkle the pecans evenly on top. Pop the pie in the oven and bake for about 35 minutes, until the center is set but still a little jiggly. Let the pie cool at room temperature for about an hour before chilling it in the fridge to firm up. Enjoy!
- Use fresh, high-quality caramel for the best flavor and texture.
- Chill the pie thoroughly before slicing to help it hold its shape.
- Toast the pecans lightly to enhance their natural nuttiness and crunch.
This dessert brings together the perfect blend of sweet and salty flavors with gooey caramel, crunchy pecans, and rich chocolate. It’s a nostalgic treat that’s both indulgent and comforting, making it a favorite for family gatherings and special occasions.
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. It also pairs wonderfully with a hot cup of coffee or a glass of cold milk to balance the richness.
Store leftovers covered in the refrigerator to keep the pie fresh for up to 4 days. For longer storage, freeze individual slices wrapped tightly in plastic wrap and foil, then thaw in the fridge before serving.
