- 2 refrigerated pie crusts
- 1 cup chopped pecans
- 1/3 cup dark brown sugar
- 3 tbsp. caramel sauce
- Chocolate shell ice cream topping
Directions:
- Preheat oven to 375°F. Roll out pie crusts and allow to warm up while oven preheats.
- Mix together pecans, sugar, and caramel sauce.
- Place 1 pie crust on parchment lined cookie sheet. Spread pecan mixture on crust, leaving about 1/2-inch around the edge. Top with other pie crust. Fold and pinch around the edge to seal. Cut slits into the crust to allow for venting.
- Bake for 20-25 minutes, then remove to a wire rack to cool for 15 minutes.
- Squeeze the chocolate over the top of the crust and store in the fridge to allow chocolate to set up. Use a pizza cutter to slice into desired number of pieces.
Submitted by Josh Price
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