Sandra’s Caramel Pecan Pie

Sandra’s Caramel Pecan Pie
Sandra’s Caramel Pecan Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

• 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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