Ingredients
1pie shell,(9-inch), baked
12individually wrapped caramels,unwrapped
14ozsweetened condensed milk,(1 can) divided, such as Eagle Brand
¼cupmargarine
1ozunsweetened baking chocolate,(2 squares)
2eggs
2tbspwater
1tspvanilla extract
1pinchsalt
½cuppecans,chopped
Preparation
Preheat oven to 325 degrees F. Place pie shell in a 9-inch pie dish.
Heat caramels and ⅓ cup sweetened condensed milk together in a saucepan over low heat for 3 to 5 minutes until caramels are melted. Spread caramel mixture into the bottom of the pie shell.
Heat margarine and chocolate together in a saucepan over low heat for 3 to 5 minutes until melted and smooth. Remove from heat.
Beat eggs, remaining sweetened condensed milk, water, vanilla extract, and salt together in a large bowl until smooth. Stir chocolate mixture into egg mixture; pour over caramel mixture. Top pie with pecans.
Bake in the preheated oven for about 35 minutes until the center of the pie is set. Cool pie for 1 hour at room temperature. Chill in the refrigerator until ready to serve.
Serve and enjoy.
