Total Time: one hour, 15 minutes
Ingredients:
one (7-ounce) pkg. caramels
1/4 cup evaporated milk (not sweetened condensed)
3/4 cup chopped pecans, divided use
one (9-inch) prepared chocolate cookie pie crust
6 ounces (3/4 of a huge block) cream cheese, at room temperature
1/2 cup sour cream
1-1/4 cups milk
one (three.9-ounce) package chocolate instant pudding
1/4 cup miniature chocolate chips
1/2 cup prepared fudge topping
Preparation:
Whip cream cheese, sour cream, & milk with an electric mixer on medium speed until smooth & fluffy, about three minutes. With mixer walking, add the chocolate pudding mix in a constant stream, beating until well-combined & thick. Fold in miniature chocolate chips.
Melt caramels & evaporated milk in a heavy saucepan over low heat, stirring constantly until smooth. Stir in 1/2 cup of the pecans (reserving 1/4 cup for later). Pour in to the pie crust.
Pour the pudding mixture over the caramel layer in the pie crust & spread to smooth it. Cover loosely & chill at least one hour to set.
Place the fudge topping in a tiny ziptop bag, squeeze out the air, & seal. Cut a tiny corner from the bottom of the bag & use as a pastry bag to drizzle chocolate over the top of the chilled pie. Sprinkle evenly with the remaining 1/4 cup of pecans.
Yield: 8 to ten servings
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