#2096 - Caramel Brownie Pie

(by Shirley McNevich)

1 unbaked pie crust dough
1/2 cup chopped California walnuts
20 Kraft caramels (unwrapped)
1 - 14oz. can Eagle brand condensed milk (NOT evaporated)
1 beaten egg
2 TBSP butter (melted)
1 - 6oz. bag Nestle's semi-sweet chocolate bits (melted according to bag directions)

Grease a pie plate--insert pie dough, spray the inside of the dough with Pam and flute the edges. Sprinkle the chopped walnuts over the bottom of the dough. In a saucepan over low heat add caramels and 2/3 cup of the condensed milk--cook/stir until melted and smooth. Spread the hot caramel mixture over the walnuts in the pie dough. In a bowl add beaten egg, melted butter--beat with a whisk. Add the rest of the condensed milk--stir with a whisk until mixed. Add melted chocolate chips to egg mixture--stir until mixed. Pour the egg mixture evenly over the caramel in the pie dough. Bake at 325 degrees for 35 minutes or until center is set. Cool completely.