CHOCOLATE CARAMEL PECAN PIE

3 cups pecan pieces, divided
1/4 cup sugar
1/2 stick (1/4 cup) butter
14 oz caramels
2/3 cup whipping cream, divided
8 squares semi sweet baker's chocolate
1/4 cup powdered sugar
1/2 tsp vanilla

Preheat oven to 350 degrees

Place 2 cups pecan pieces into food processor, pulsing until finely ground. Mix with sugar and butter and press into bottom and sides of 9 inch pie pan.

Bake 12 minutes. Cool.

Microwave caramels and 1/3 cup of the whipping cream, stirring once every minute until melted. Pour into crust.

Sprinkle remaining pecans into caramel.

Place chocolate, remaining whipping cream, powdered sugar, and vanilla into saucepan. Cook and stir just until chocolate is melted. Pour into pie crust. Spread to cover. Refridgerate 2 hours or until set.