Chocolate Truffle Pie

Chocolate Truffle Pie

1/2 cup pecan pieces, toasted and coarsely chopped
1 (6-oz.) Keebler ready-to-fill chocolate-flavored crumb crust (not
Oreo)
22 individually wrapped caramels, unwrapped
1/4 cup evaporated milk
1 1/2 cups semisweet chocolate chips (Ghirardelli is my favorite)
1 cup heavy whipping cream
3 tbls. butter
Whipped cream for topping, optional

Sprinkle pecans on crust.

For caramel layer, heat caramels and evaporated milk, stirring often,
until caramels melt and mixture is smooth. Pour over pecans in crust.

For truffle layer, heat chocolate chips, 1 cup heavy whipping cream and
butter over low heat until chocolate melts and mixture is smooth. Pour
over caramel layer.

Refrigerate for 4 hours or until pie is set. Before serving, pipe or
spoon whipped cream on top, if desired.