Photo: Iain Bagwell; Styling: Heather Chadduck
Hands-on Time
20 Mins
Total Time
4 Hours 25 Mins
Makes 6 to 8 servings

How to Make It

Step 1

Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted, stirring halfway through. Cool completely on a wire rack (about 30 minutes). Increase oven temperature to 425°.

Step 2

Unroll piecrusts; stack on a lightly floured surface. Roll stacked piecrusts into a 12-inch circle. Fit piecrust into a 10-inch deep-dish tart pan with removable bottom; press into fluted edges. Trim off excess crust along edges. Line piecrust with aluminum foil or parchment paper, and fill with pie weights or dried beans. Place pan on a foil-lined baking sheet.

Step 3

Bake at 425° for 12 minutes. Remove weights and foil, and bake 4 more minutes. Cool completely on baking sheet on a wire rack (about 15 minutes). Reduce oven temperature to 350°.

Step 4

Microwave chocolate morsels and 1/4 cup cream in a microwave-safe bowl at HIGH 1 minute or until melted and smooth, stirring at 30-second intervals.

Step 5

Beat cream cheese and 1/4 cup sugar at medium speed with an electric mixer 1 to 2 minutes or until smooth. Add 1 egg, beating at low speed just until blended. Add chocolate mixture, beating just until blended. Spoon batter into prepared crust.

Step 6

Microwave caramels, butter, and remaining 1/4 cup cream in a large microwave-safe bowl at HIGH 1 to 2 minutes or until smooth, stirring at 30-second intervals. Whisk together 2 eggs, vanilla, salt, and remaining 3/4 cup sugar; whisk into caramel mixture until blended. Stir in pecans; spoon over chocolate mixture in prepared crust.

Step 7

Bake at 350° for 55 minutes to 1 hour and 5 minutes or until center is almost set, shielding edges with aluminum foil after 45 minutes to prevent excessive browning. Cool completely on a wire rack (about 2 hours).

Ratings & Reviews

momblohm's Review

May 20, 2014
Richly delicious. Everyone raved about it, especially my sister and law and grand daughters. I recommend serving very small slices because of the sweetness and richness. I will definitely make this pie again!

MezurUp's Review

December 23, 2013

Nytxson's Review

December 03, 2012
Excellent Pie! One of this Year's Favorites at our Thanksgiving. I have made the recipe four times and my "critics" say it is a little chewy with 28 caramels. So, I have reduced the amount by half to 14 of Wurther's brand with GREAT results. I also found there was too much caramel sauce, and discarded the extra.

TracyLou's Review

November 27, 2012
Awesome! I too had extra caramel/pecan filling that spilled over top. I've already had to make another one last night.

ReviewSL's Review

November 26, 2012
Delicious Thanksgiving pie! Not a crumb was left. Rich and moist.

moley51's Review

November 24, 2012
good--very rich! the recipe made a lot of the caramel/pecan filling so mine spilled over the top (maybe don't use all of the filling?)

doahfly's Review

November 22, 2012
I followed the directions only adding foil to protect the crust a bit sooner. It was so good! Everyone raved about it! Not a scrap left.

TattooedWife's Review

November 22, 2012