I’ve tried many recipes for Pecan Pie. Seems like it is hard to find one that’s not too syrupy, not too sweet, or not too runny. I think I’ve found the perfect match for our family – Caramel Pecan Pie, made with those delicious Kraft caramels. Yum!

• 1 deep dish pie crust, store bought or hand made
• 28 caramels
• 1/4 cup butter
• 1/4 cup water
• 3/4 cup sugar
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup coarsely chopped pecans, toasted

Place piecrust in 9″ deep dish pie plate. Prick bottom and sides of piecrust with a fork. Bake piecrust at 400° for 6 to 8 minutes or until lightly browned and let pie crust cool.

Unwrap caramels. Combine caramels, butter, and 1/4 cup water in large saucepan over medium heat. Cook and stir constantly, 5 to 7 minutes or until caramels and butter are melted. Remove caramel mixture from heat.

In medium sized mixing bowl, stir together sugar, eggs, vanilla, and salt. Then stir egg mixture into caramel mixture until thoroughly combined. Stir in pecans. Pour into prepared crust.

Bake pie at 400° for 10 minutes. Reduce heat to 350°, and bake 20 more minutes. Edges of crust may need shielding halfway through cooking time. Remove from oven and let pie cool before cutting. Serve with icecream, or whipped cream, and even some caramel sauce.

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Caramel Pecan Pie

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Tags: pecan pie, southern, Thanksgiving