BROWNIE TOP CARAMEL CUSTARD PIE
1 unbaked 9" pie shell
1/2 c. chopped walnuts
1 14 oz. can condensed milk, divided
20 tan colored caramels (the bags we can buy always have dark brown ones in too)
1 egg, beaten
2 T. margarine, melted
6 oz. semi-sweet chocolate chips, melted
Cool Whip for topping
Scatter nuts in the pie shell.
On Low heat, mix 2/3 c. of the sweetened condensed milk & the caramels till caramels dissolve; pour this over the nuts.
In another bowl, beat egg; mix in the margarine & the rest of the condensed milk, stir in the melted chocolate, & pour this over the caramel layer.
Bake at 325 till the center springs back when touched with a finger, about 32-35 minutes.
Serve warm or cool, topped with Cool Whip. Refrigerate left-overs