Wednesday, November 25, 2020

Caramel Pecan Pie

· 1 refrigerated pie crust
· 28 caramels
· ¼ cup butter
· ¼ cup water
· ¾ cup sugar
· 2 eggs
· ½ teaspoon vanilla extract
· ¼ teaspoon salt
· 1 cup coarsely chopped pecans, toasted

1. Place pie crust into a 9-inch pie, fold edges and crimp. Prick bottom and sides with a fork.
2. Bake pie crust at 400 degrees for 6 to 8 minutes or until lightly browned; cool on a wire rack.
3. Combine caramels, butter and ¼ cup water in a 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, eggs, vanilla and salt. Stir into caramel mixture until thoroughly combined. Stir in pecans. Pour into prepared crust.
5. Bake at 400 degrees for 10 minutes. Reduce heat to 350 degrees and bake 20 more minutes, shielding edges of crust with foil to prevent excessive browning.
6. Remove pie to a wire rack to cool.

No comments:

Post a Comment