Saturday, November 24, 2007

Caramel Pecan Pie

I made this for Thanksgiving and it was a major hit. It was super easy, too. I will be making this every year from now on!

1 (9 inch) unbaked pie crust
40 individually wrapped caramels, unwrapped
1/4 cup butter
1/4 cup milk
3/4 cup white sugar
3 eggs
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup pecan halves

Preheat oven to 350 degrees F (175 degrees C.)
In a saucepan over low heat, combine caramels, butter and milk. Cook, stirring frequently, until smooth. Remove from heat and set aside.
In a large bowl, combine sugar, eggs, vanilla and salt. Gradually mix in the melted caramel mixture. Stir in pecans. Pour filling into unbaked pie crust.
Bake in the preheated oven for 45 to 50 minutes, or until pastry is golden brown. Allow to cool until filling is firm. I actually made it the day before, and it was great, too.

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