Printable | Taste of Home

Caramel Pecan Pie

36 caramels
1/4 cup water
1/4 cup butter, cubed
3 eggs
3/4 cup sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
1-1/3 cups chopped pecans, toasted
1 unbaked deep-dish pastry shell (9 inches)
Pecan halves, optional

In a small heavy saucepan, combine the caramels, water and butter.
Cook and stir over low heat until caramels are melted. Remove from

Printed from tasteofhome.com Oct 11, 2008

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Caramel Pecan Pie cont.

the heat and set aside. In a small mixing bowl, beat the eggs,
sugar, vanilla and salt until smooth. Gradually add caramel mixture.
Stir in chopped pecans. Pour into pastry shell. If desired, arrange
pecan halves over filling. Bake at 350° for 35-40 minutes or
until set. Cool on a wire rack. Refrigerate leftovers.

Yield: 6-8 servings.