Easy Caramel Pecan Fudge Pie - cooking recipe

Ingredients

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

Preparation

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