Fudgy Brownie Pie with Caramel Sauce

Guests will save room for dessert when a rich chocolate pie draped with a homemade caramel sauce is on the menu.

  • prep time 15 min
  • total time 2 hr 5 min
  • ingredients 12
  • servings 16

Ingredients

Crust

1
box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling

1
cup butter or margarine
2
cups sugar
2
teaspoons vanilla
4
eggs, slightly beaten
1 1/2
cups all-purpose flour
3/4
cup unsweetened baking cocoa
1/4
teaspoon salt
1
cup semisweet chocolate chunks (from 11.5- or 12-oz bag)
1
cup chopped pecans

Sauce

1
bag (14 oz) caramels, unwrapped
2/3
cup half-and-half
  • 1 Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
  • 2 In 2-quart saucepan, melt butter over low heat; remove from heat. Stir in sugar, vanilla and eggs until well blended. Stir in flour, cocoa and salt until smooth. Stir in chocolate chunks and pecans. Spread evenly in pie crust.
  • 3 Bake 45 to 50 minutes or until set. Cool 1 hour.
  • 4 Meanwhile, in 2-quart saucepan, heat caramels and half-and-half over low heat, stirring constantly, until caramels are melted and mixture is smooth. Serve hot caramel sauce over each serving.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    560
    (
    Calories from Fat
    250),
    % Daily Value
    Total Fat
    28g
    28%
    (Saturated Fat
    13g,
    13%
    Trans Fat
    1/2g
    1/2%
    ),
    Cholesterol
    90mg
    90%;
    Sodium
    260mg
    260%;
    Total Carbohydrate
    70g
    70%
    (Dietary Fiber
    3g
    3%
      Sugars
    43g
    43%
    ),
    Protein
    6g
    6%
    ;
    % Daily Value*:
    Vitamin A
    10%;
    Vitamin C
    0%;
    Calcium
    6%;
    Iron
    10%;
    Exchanges:
    1 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
    Carbohydrate Choices:
    4 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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