Thursday, November 18, 2010

Caramel Pecan Pie

Oh. My. Gosh.
I don't even particularly care for pecan pie, and I loved this.
I'm talking delish here, people.
If you are looking for a simple, yummy, pretty dessert to "wow" your family over Thanksgiving with, then this is for you. I found it at, and decided to give it a test drive before Thanksgiving next week.

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

  1. 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.
  2. 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.
  3. Bake in the preheated oven for 45 to 50 minutes, or until pastry is golden brown. Allow to cool until filling is firm.

See, it's that easy.
Now, I must warn you that I did not bake mine the entire time. It was ready in 35 minutes, so watch yours closely.

Happy Thanksgiving, ya'll!


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