Turtle Pie

12 oz. caramel candies

1/3 C. heavy cream

Three 9-inch deep dish pie shells, baked

4-1/2 oz. pecan pieces

1-1/2 qts. milk

10-1/2 oz. granulated sugar

3 eggs

6 egg yolks

3-3/4 oz. cornstarch

3 oz.  butter

1-1/2 T. vanilla extract

21 oz. semi-sweet chocolate chips

Sweetened whipped cream, garnish

toasted pecan halves, garnish

Melt caramels with cream in double boiler, stirring smooth. Pour 1/2 cup caramel mixture into bottom of each pie shell. Sprinkle 1-1/2 oz. pecan pieces over caramel in each shell. Set aside.

Combine milk and 5-1/4 oz. sugar in saucepan. Heat to simmer. Meanwhile, beat eggs, yolks, cornstarch and remaining sugar together in bowl. Pour hot milk mixture into egg mixture, stirring to blend. Return to saucepan. Cook, stirring, until boiling and thickened. Remove from heat.

Stir butter, vanilla and chocolate into hot custard to melt chocolate. Pour 3 cups custard into each pie shell.

Refrigerate pies until chilled and set. Cut each pie into 8 wedges. Garnish each serving with whipped cream and pecan halves.

Serves 24.