CARAMEL - PECAN PIE

Caramel - Pecan Pie

Besides pumpkin pie for Thanksgiving dinner, another favorite is pecan pie.  

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
• 
  Chocolate-Dipped Pecans (optional)

Preparation

• 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.
• Bake piecrust at 400° for 6 to 8 minutes or until lightly browned; cool on wire rack.
• 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.
• Stir together sugar and next 3 ingredients. Stir into caramel mixture until thoroughly combined. Stir in pecans. Pour into prepared crust.
• 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. Top with Chocolate-Dipped Pecans, if desired.
• Lois Davis Webb, Morehead City, North Carolina, Southern Living 
  NOVEMBER 2005