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Caramel Pecan Pie
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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 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.
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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |