Categories: Pies, Desserts 
      Yield: 1 servings 
  
-----------------------------------CRUST----------------------------------- 
      2 c  Finely chopped pecans 
    1/4 c  Sugar 
    1/4 c  Parkay Margarine; melted 
 
----------------------------------FILLING---------------------------------- 
      1 pk 14oz. Kraft caramels (48) 
    1/4 c  Milk 
      1 c  Chopped pecans 
      1 pk Semi-sweet chocolate 
           -8 squares 
    1/3 c  Milk 
  1 3/8 c  Powdered sugar 
    1/2 ts Vanilla 
  
  CRUST: Heat oven to 350 degrees. Mix pecans, sugar, and margarine. Press 
  onto bottom and sides of 9 inch pie plate. Bake 12 to 15 minutes or until 
  lightly browned. Cool. FILLING: Melt caramels with 1/4 cup milk in heavy 
  saucepan over low heat, stirring frequently until smooth. Pour over crust; 
  sprinkle with pecans. Stir chocolate, 1/3 cup milk, powdered sugar, and 
  vanilla in heavy saucepan over very low heat just until melted. Pour over 
  caramel pecan filling spreading to edges of pie. Refrigerate. Serve with 
  sweetened whipped cream if desired. 
   
  Kraft 60th anniversary recipe celebration