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Caramel Pecan Pie

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.

6-8 ServingsPrep: 45 min. Bake: 35 min. + cooling

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

2 of 2

Caramel Pecan Pie (continued)

Directions (continued)

until set. Cool on a wire rack. Refrigerate leftovers. Yield: 6-8
servings.

Nutrition 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.