Best Caramel Pecan Pie
Best Caramel Pecan Pie recipe
Yield
12 servingsPrep
20 minCook
40 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 36 |
caramels (candy squares)
|
*
|
|
| ¼ | cup |
water
|
|
| ¼ | cup |
margarine
|
|
| ¾ | cup |
sugar
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 3 | large |
eggs
eaten |
|
| 1 | cup |
pecan halves
|
|
| 1 |
pie shell (9 inch)
unbaked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 36 | each |
caramels (candy squares)
|
*
|
| 59 | ml |
water
|
|
| 59 | ml |
margarine
|
|
| 177 | ml |
sugar
|
|
| 1.3 | ml |
salt
|
|
| 2.5 | ml |
vanilla extract
|
|
| 3 | large |
eggs
eaten |
|
| 237 | ml |
pecan halves
|
|
| 1 | each |
pie shell (9 inch)
unbaked |
|
Directions
Melt caramels with water and margarine in a saucepan over low heat. Stir occasionally until smooth.
Combine sugar, salt and eggs. Gradually add caramel sauce; Mix well. Stir in pecan halves and pour into pastry shell.
Bake at 350℉ (180℃) for 40 minutes. Pie filling will appear soft, but becomes firm as it cools.
