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Caramel-Pecan Pie - Dan Crites

Recipe

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This is a rich and gooey caramel pecan pie. We're hoping that Jolene will make it for us.

Ingredients

  • 0.5 (15-ounce) package refrigerated pie crusts
  • 28 caramels
  • 0.25 cup butter
  • 0.25 cup water
  • 0.75 cup sugar
  • 2 large eggs
  • 0.5 teaspoon vanilla extract
  • 0.25 teaspoon salt
  • 1 cup coarsely chopped pecans, toasted
  • Chocolate-Dipped Pecans (recipe in this book)

Steps

  1. Fit piecrust into a 9-inch pie plate according to package directions. Fold edges under, and crimp. Prick bottom and sides of piecrust with a fork.
  2. Bake piecrust at 400° for 6 to 8 minutes or until lightly browned. Cool on wire rack.
  3. Combine caramels, butter, and 1/4 cup water in large saucepan over medium heat. Cook, stirring constantly, 5 to 7 minutes or until caramels and butter are melted. Remove from heat.
  4. Stir together sugar and next 3 ingredients. Stir into caramel mixture until thoroughly combined. Stir in pecans. Pour into prepared crust.
  5. 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. Remove pie to a wire rack to cool. Top with Chocolate-Dipped Pecans, if desired.
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