You’ve just got to try this Caramel Pecan Pie! Did your grandmother have an amazing pecan pie recipe that you just loved when you were growing up? When you think of roasted pecans, does your mouth start to water?
Have you been looking for a pecan pie recipe that’s just absolutely killer?
Well, we have one for you, and it’s as easy as, well… pie.
Buttery, nutty, and a touch of caramel, this is a very yummy pie! Full of flavor! Serve hot or cold, with a good size dollop of whipped topping or vanilla ice cream.
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A variation on the Deep South favorite that is out of this world delicious!
- 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
- Chocolate-Dipped Pecans optional
- 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.
- 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.
- Bake in the preheated oven for 45 to 50 minutes, or until pastry is golden brown. Allow to cool until filling is firm.
Tips and Tidbits About This Caramel Pecan Pie
I made two of these pies, with a few changes–one using the regular recipe (and substituting brown sugar for white) and one using 40 unwrapped Rolo candies in place of 36 caramels. I also put in more pecans than were called for (about 1.5 cups).
Both were DELICIOUS! I also took 6 caramels, a dash of milk and a pat of butter, microwaved about 30 seconds, stirred until smooth, and drizzled over the tops of the baked pies for a caramel topping. The results were amazing!
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