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Caramel Pecan Pie

This is hands down the best pecan pie—it’s so good, it’s scary! I’m making it for Thanksgiving because there will be others around to share it with me. Here’s the trick: Toss the bag of caramels to your kid or spouse and promise they can eat whatever is left after they unwrap your 36 caramels. —Larry Crowder, Grand Blanc, Michigan
  • Total Time
    Prep: 25 min. Bake: 35 min. + cooling
  • Makes
    8 servings

Ingredients

  • 36 caramels
  • 1/4 cup water
  • 1/4 cup butter, cubed
  • 3 large eggs, room temperature
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1-1/3 cups chopped pecans, toasted
  • 1 frozen deep-dish pie crust (9 inches)
  • Pecan halves, optional

Directions

  • Preheat oven to 350°. In a small heavy saucepan, combine the caramels, water and butter. Cook and stir over low heat until caramels are melted. Remove from the heat and set aside.
  • In a small bowl, beat the eggs, sugar, vanilla and salt until smooth. Gradually add caramel mixture. Stir in chopped pecans. Pour into crust. If desired, arrange pecan halves over filling.
  • Bake until set, 35-40 minutes. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts
1 piece: 541 calories, 29g fat (7g saturated fat), 88mg cholesterol, 301mg sodium, 68g carbohydrate (49g sugars, 2g fiber), 7g protein.

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