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jkenb

Sandra’s Caramel Pecan Pie

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Ingredients

  • 36 • 36 caramels (I use about 2 cups of caramel bits; can't find wrapped caramel)
  • 1/4 • 1/4 cup water
  • 1/4 • 1/4 cup butter, cubed
  • 3 • 3 eggs
  • 3/4 • 3/4 cup sugar
  • 1 • 1 teaspoon vanilla extract
  • 1/8 • 1/8 teaspoon salt
  • 1-1/3 • 1-1/3 cups chopped pecans, toasted
  • 1 • 1 unbaked deep-dish pastry shell (9 inches)
  • • Pecan halves, optional

Details

Preparation

Step 1

• 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 bowl, beat the eggs, sugar, vanilla and salt until smooth.
• Gradually add slightly cooled 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.

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