Chocolate Caramel Pecan Pie - Innovation category
Crust 2 1/2 cups flour 1 egg 1/4 cup water 3/4 cup crisco 1 tablespoon white vinegar 1/4 cup of toffee bits mix well until dough forms a ball pat and chill before rolling out . roll out and flute edges. Filling 1 1/2 cup of ice cream caramel 1/3 cup of toasted pecans 1/4 cup of chocolate chips 1/4 cup toffee bits mix together by hand and spoon into bottom of crust refrigerate until filling #2 is ready filling #2 1 1/3 cups of dark karo 1/3 cup sugar 1 tablespoon vanilla bean paste 4 eggs 1 1/2 cups toasted pecans 2 tablespoons clear jel 1/4 cup lindt milk chocolate chopped mix well and pour into prepared crust on top of the first filling bake in preheated oven at 360 degrees for 50 minutes cool several hours before slicing
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