I am a “cheater”! I like to create yummy desserts but I am NOT a baker so pie crust escapes me. So I cheated with this recipe and used frozen miniature pie crusts. They were much better than anything I could have ever baked!
These were DELICIOUS. The caramel itself was amazing!
Miniature Pie Crusts
Caramel (I made my own: Place a small plate in the bottom of the slow cooker. Remove label from a can of sweetened condensed milk. Place can on plate. Cover completely with water at least 1-2 inches above it. Cook on low for 8 hours. Remove can (it will be HOT- use tongs) and allow to cool. When can is cooled open and voila! Caramel!)Chocolate Pudding (I made mine with whipping cream instead of milk to make a more mousse like filling)
Pecans or other nuts as desired
Bake Pie Crusts as directed. Allow to cool.
Place a layer of caramel in the bottom of the crust.
Fill remainder of crust with chocolate pudding.
Top with a dollop of caramel and a few pieces of pecans.
Refrigerate and serve cold.