Caramel Pecan Pie
36 caramels
1/4 C. water
1/4 C. margarine
1/2 C. sugar
3 eggs, beaten
1/2 tsp. vanilla
1/4 teaspoon kosher salt
1 C. pecan halves
1 9-inch unbaked pastry shell
1) Melt caramels with water and margarine in a saucepan over low heat. Stir frequently until sauce is smooth.
2) In a separate bowl, combine sugar, beaten eggs, vanilla and salt. Gradually (as in, don't dump the whole thing in unless you want scrambled eggs in your pie) add the caramel sauce and mix well.
3) Stir in the nuts; pour in to pastry shell.
4) Bake at 350 degrees for 45-50 minutes. The pie filling will appear soft, but will become firm as it cools.
2 comments:
The original recipe calls for 3/4 C. sugar, but the caramels really add enough sweetness so I cut down on the amount.
Why would you cut down on sweetness???? Are you crazy? ;-D
How many days ahead do you think this could be made???? :-D
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