Sandra’s Caramel Pecan Pie
By jkenb
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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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