Caramel Pecan Pie

Less than a week before Thanksgiving and I have another pie recipe for you.  Thanksgiving has nothing to do with why I made this pie; it's really just a timing coincidence.  There is a reason I made this pie but I can't tell you about it yet. This is a Southern Living recipe.


Caramel Pecan Pie


Ingredients:
1 refrigerated pie crust
28 caramels
4 tbsp butter
¼ cup water
¾ cup sugar
2 eggs
½ tsp vanilla 
¼ tsp salt
1 cup pecans, coarsely chopped and toasted


Directions:
Preheat oven to 400°.


Fit piecrust into a 9” pie plate according to package directions; fold edges under, and crimp. Prick bottom and sides of piecrust with a fork.


Bake for 6 to 8 minutes or until lightly browned; cool on wire rack.


Combine caramels, butter, and water in medium saucepan over medium heat. Cook, stirring constantly, 5 to 7 minutes or until caramels and butter are melted; remove from heat.


Stir together sugar, eggs, vanilla, and salt. Stir into caramel mixture until thoroughly combined.  Pour into prepared crust.  Top with pecans.


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 if necessary.  Remove pie to a wire rack to cool. 


Makes 8 servings.

I had never made pecan pie before, but this was a great recipe to start with! It's so good!  Caramel and pecans go together so well, so it's no surprise that someone decided to put caramel in a pecan pie.  After having this one, I don't see any point in making a regular pecan pie!

So if you are looking for a pie to sit alongside your pumpkin pie on the Thanksgiving dessert table, I highly recommend this one.  It's a great alternative for those who don't care for pumpkin pie, but it's still has that "fall" feel to it.


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