Caramel-Pecan Pie

27 Nov

Ingredients

  • 1/2  (15-ounce) package refrigerated piecrusts
  • 28  caramels
  • 1/4  cup  butter
  • 1/4  cup  water
  • 3/4  cup  sugar
  • 2  large eggs
  • 1/2  teaspoon  vanilla extract
  • 1/4  teaspoon  salt
  • 1  cup  coarsely chopped pecans, toasted

Preparation

  1. Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Prick bottom and sides of piecrust with a fork.
  2. Bake piecrust at 400° for 6 to 8 minutes or until lightly browned; cool on wire rack.
  3. Combine caramels, butter, and 1/4 cup water in 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 and next 3 ingredients. Stir into caramel mixture until thoroughly combined. Stir in pecans. Pour into prepared crust.
  5. Bake pie at 400° for 10 minutes. Reduce heat to 350°, and bake 20 more minutes, shielding edges of crust with aluminum foil to prevent excessive browning. Remove pie to a wire rack to cool.
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