Caramel Pecan Pie

Caramel Pecan Pie

MyRecipes.com

Lois Davis Webb, Morehead City, North Carolina, Southern Living 

Ingredients:

  • 1/2 (15-ounce) package refrigerated piecrusts 
  • 28 caramels
  • 1/4 cup butter 
  • 1/4 cup water
  • 3/4 cup sugar 
  • 2 large eggs 
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt 
  • 1 cup coarsely chopped pecans, toasted 
  1. Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Prick bottom and sides of piecrust with a fork.
  2. Bake piecrust at 400° for 6 to 8 minutes or until lightly browned; cool on wire rack.
  3. Combine caramels, butter, and 1/4 cup water in large saucepan over medium heat. Cook, stirring constantly, 5 to 7 minutes or until caramels and butter are melted; remove from heat.
  4. Stir together sugar and next 3 ingredients. Stir into caramel mixture until thoroughly combined. Stir in pecans. Pour into prepared crust.
  5. Bake pie at 400° for 10 minutes. Reduce heat to 350°, and bake 20 more minutes, shielding edges of crust with aluminum foil to prevent excessive browning. Remove pie to a wire rack to cool. Top with Chocolate-Dipped Pecans, if desired.
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