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Ingredients

1 (9 inch) baked pie shell 12 individually wrapped caramels, unwrapped 1 (14 ounce) can sweetened condensed milk (such as Eagle Brand®), divided ¼ cup margarine 2 (1 ounce) squares unsweetened baking chocolate 2 eggs 2 tablespoons water 1 teaspoon vanilla extract 1 pinch salt ½ cup chopped pecans

Nutrition Info

298.5 calories carbohydrate: 32.9 g cholesterol: 42.8 mg fat: 17.4 g fiber: 1.3 g protein: 5.6 g saturatedFat: 5.9 g servingSize: - sodium: 203.8 mg sugar: 25.2 g transFat: : - unsaturatedFat: : -

Preheat oven to 325 degrees F (165 degrees C). Place pie shell in a 9-inch pie dish.
Heat caramels and 1/3 cup sweetened condensed milk together in a saucepan over low heat until caramels are melted, 3 to 5 minutes. Spread caramel mixture into the bottom of pie shell.
Heat margarine and chocolate together in a saucepan over low heat until melted and smooth, 3 to 5 minutes. Remove from heat.
Beat eggs, remaining sweetened condensed milk, water, vanilla extract, and salt together in a large bowl until smooth. Stir chocolate mixture into egg mixture, pour over caramel mixture. Top pie with pecans.
Bake in the preheated oven until center of pie is set, about 35 minutes. Cool pie for 1 hour at room temperature. Chill in refrigerator.

1 9-inch pie

From my mother Jackie's collection of recipes, this is no everyday pie. Give it a try!