Caramel Pecan Pie

Caramel Pecan Pie

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  • Prep Time


  • Total Time


  • Servings



  • 1

    pie crust (homemade or use packaged refrigerated crust)

  • 28

    caramels, unwrapped (or 8.8 oz. caramel pieces)

  • ¼

    c. butter

  • ¼

    c. water

  • ¾

    c. sugar

  • 2

    lg. eggs

  • ½

    tsp. vanilla extract

  • ¼

    tsp. salt

  • 1

    c. coarsely chopped pecans, toasted


Roll out pie crust and fit into a 9-inch pie plate. Prick bottom and sides of crust with a fork. Bake at 400F for 6-8 mins., until lightly browned. Cool on a wire rack. In a large saucepan over med. heat, combine caramels, butter, and water. Cook, stirring constantly, until caramels and butter are melted (5-7 mins). Remove from heat. Stir sugar, eggs, vanilla, and salt into caramel mixture until completely mixed. Stir in pecans and pour mixture into prepared crust. Bake at 400F for 10 mins. Reduce heat to 350F and bake for 20 more minutes. Shield the edges of the crust with foil to prevent browning. Remove pie to a wire rack to cool completely.


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