CARAMEL-PECAN PIE

By stepjo7269

Lois Davis Webb, Morehead City, North Carolina, Southern Living, NOVEMBER 2005

Ingredients

• Directions:
• 1/2 (15-ounce) package refrigerated piecrusts
• 28 caramels
• 1/4 cup butter
• 1/4 cup water
• 3/4 cup sugar
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup coarsely chopped pecans, toasted
• Chocolate-Dipped Pecans (optional)
• ● Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Prick bottom and sides of piecrust with a fork.
• ● Bake piecrust at 400° for 6 to 8 minutes or until lightly browned; cool on wire rack.
• ● Combine caramels, butter, and 1/4 cup water in large saucepan over medium heat.
• Cook, stirring constantly, 5 to 7 minutes or until caramels and butter are melted; remove from heat.
• ● Stir together sugar and next 3 ingredients. Stir into caramel mixture until thoroughly combined. Stir in pecans. Pour into prepared crust.
• ● Bake pie at 400° for 10 minutes. Reduce heat to 350°, and bake 20 more minutes, shielding edges of crust with aluminum foil to prevent excessive browning. Remove pie to a wire rack to cool. Top with Chocolate-Dipped Pecans, if desired.
• Chocolate-Dipped Pecans
• Southern Living, NOVEMBER 2005
• Ingredients
• 1 (6-ounce) package semisweet chocolate morsels
• 20 pecan halves, toasted
• Directions:
• ● Microwave chocolate morsels in a microwave-safe bowl on HIGH for 1 to 1 1/2 minutes or until melted, stirring at 30-second intervals.
• ● Dip half of each pecan in melted chocolate; place on a wax paper-lined baking sheet. Let cool completely.

Preparation

Step 1

● Store in a single layer in an airtight container for up to 2 days.
Yield: Makes 20 pecans