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Monday, November 23, 2009

Easier to make, and using no corn syrup, this is a great little pie!

Caramel Pecan Pie

Original Recipe Yield 1 - 9 inch pie

1 (9 inch) unbaked pie crust
36 individually wrapped caramels, unwrapped
1/4 cup butter
1/4 cup milk
3/4 cup white sugar
3 eggs
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup pecan halves
Preheat oven to 350 degrees F (175 degrees C.) In a saucepan over low heat, combine caramels, butter and milk. Cook, stirring frequently, until smooth. Remove from heat and set aside.
In a large bowl, combine sugar, eggs, vanilla and salt. Gradually mix in the melted caramel mixture. Stir in pecans. Pour filling into unbaked pie crust.
Bake in the preheated oven for 45 to 50 minutes, or until pastry is golden brown. Allow to cool until filling is firm. This is good served warm or room temperature!


~Lavender Dreamer~ said...

Yummy! I would love this! I miss having pecan trees and shelling pecans! I hope we can stop in Georgia and buy some soon! Thanks for the recipe!

Bettyann said...

My mouth is drooling..I am going to try it..thanks..Have a Happy Thanksgiving !!!

Janet said...

OMG! I'm in trouble! Pecan pie is my favorite plus I love caramels! This could be my new favorite!

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