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Categories:Viewed: 27 - Published at: 8 years ago
Ingredients
- 1 (9-inch) baked pastry shell
- 12 caramels, unwrapped
- 1 (14 oz.) c. Eagle Brand milk (not evaporated)
- 2 (1 oz.) sq. unsweetened chocolate
- 1/4 c. margarine or butter
- 2 eggs
- 2 Tbsp. water
- 1 tsp. vanilla
- dash of salt
- 1/2 c. chopped pecans
Method
- Preheat oven to 325°.
- In small heavy saucepan, low heat, melt caramels with 1/3 cup sweetened condensed milk.
- Spread on bottom of pastry shell.
- In medium pan, low heat, melt chocolate with butter.
- In large bowl, beat eggs with remaining milk, water, vanilla and salt.
- Add chocolate mixture; mix well.
- Pour into pastry shell.
- Top with pecans.
