Caramels give this pie a rich, gooey center.
Caramel Pecan Pie
- 36 caramels
- 1/4 cup water
- 1/4 cup butter (cubed)
- 3 large eggs
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1-1/3 cups chopped pecans (toasted)
- Frozen deep-dish pie shell
- Pecan halves (optional)
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Cook caramels, water and butter over low heat until caramels are melted. Set pan aside.
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In a separate bowl, stir together eggs, sugar, vanilla and salt. Slowly add caramel mixture and chopped pecans. Pour mixture into pie crust. Arrange additional pecan halves on top of pie.
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Bake at 350° for 35-40 minutes until pie is set. Cool before slicing. Refrigerate any leftovers.
Recipe adapted from Taste of Home.