Ingredients
1 chocolate graham pie crust, (9-inch), prepared, refrigerated
¾ cup pecans, coarsely chopped
16 oz cream cheese, softened
½ cup heavy cream, or whipping cream
¾ cup powdered sugar
½ cup caramel sauce
caramel sauce
chocolate chips
pecans, coarsely chopped
whipped cream
Preparation
Heat up a pan on medium-low heat.
Toast the pecans for 3 to 4 minutes in a saucepan until it is aromatic and slightly brown in color. Set it aside.
In a bowl, add the cream cheese. Beat it on low speed for 4 minutes until it is fluffy.
Add the heavy cream and powdered sugar and continue to beat for 2 minutes. Set it aside.
In a pinch bowl, pour the caramel sauce and the toasted pecans. Toss it around to combine.
Prepare the chocolate graham pie crust. Place the pecan mixture on top of the pie crust. Spread it evenly.
Pour the cream cheese mixture on top. Spread it evenly.
Serve it with caramel sauce, and sprinkle with pecans and chocolate chips.
Chill for at least 5 hours or overnight.
Serve and enjoy!
