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Caramel Pecan Pie Recipe

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Of all my pecan pie recipes, this is the most decadent. It oozes goodness. Even my two young sons, both hockey players, eat it slowly to enjoy every bite.

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Caramel Pecan Pie Recipe

Prep: 45 min. Bake: 35 min. + cooling

Yield: 6-8 Servings

45 35 80

Ingredients

1-2/3 cups all-purpose flour
1/4 teaspoon salt
1/2 cup cold butter, cubed
1/3 cup sweetened condensed milk
2 egg yolks
FILLING:
1-1/2 cups sugar
1/2 cup plus 2 tablespoons butter
1/3 cup maple syrup
3 eggs
3 egg whites
1/2 teaspoon vanilla extract
2 cups ground pecans

Directions

In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. Combine milk and egg yolks; stir into crumb mixture until dough forms a ball. Press onto the bottom and up the sides of an ungreased 9-in. deep-dish pie plate; flute edges. Cover and refrigerate.
In a large saucepan, combine the sugar, butter and syrup; bring to a boil over medium heat, stirring constantly. Remove from the heat.
In a large bowl, beat the eggs, egg whites and vanilla. Gradually add hot syrup mixture. Stir in pecans. Pour into pastry shell.
Cover edges loosely with foil. Bake at 350° for 35-40 minutes or until set. Cool on a wire rack. Refrigerate leftovers. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 piece) equals 797 calories, 52 g fat (19 g saturated fat), 206 mg cholesterol, 398 mg sodium, 78 g carbohydrate, 4 g fiber, 11 g protein.

Originally published as Caramel Pecan Pie in Country Woman November/December 2006, p31

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