CRAZY FOR CHOCOLATE PIE

1/2 cup pecan pieces, toasted and coarsely chopped
1 (6-oz) ready-to-fill chocolate crumb crust

Caramel Layer
3/4 cup (5-oz) individually wrapped caramels, unwrapped
1/4 cup canned evaporated milk (NOT sweetened condensed milk!)

Truffle Layer
1 1/2 cups (9-oz) semisweet chocolate chips
1 cup heavy cream (whipping cream)
3 tbsp stick butter

 For garnish: Sweetened whipped cream

Sprinkle the pecans on the crust. 

Caramel Layer: Heat the caramels and evaporated milk together in a heavy saucepan over low heat or in a bowl in the microwave.  Stir often until the caramels melts and the mixture is smooth.  Pour over the pecans.

Truffle Layer: Heat the chocolate chips, cream and butter in a heavy saucepan over low heat or in a bowl in the microwave, stirring until the chocolate melts and the mixture is smooth.  Pour over the caramel layer and refrigerate around 4 hours until set.

To serve: Pipe or spoon on whipped cream arranged around the crust edge of the dessert. 

I have had this recipe for many years. I do not remember where I got it. My guess would be a Reiman Publication since I was addicted to them for many years.