Caramel Pecan Pie
1/4 cup water
1/4 cup butter, cubed
3/4 cup sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
1-1/3 cups chopped pecans, toasted
1 unbaked deep-dish pastry shell (9 inches)
Pecan halves, optional
In a small heavy saucepan, combine the caramels, water and butter. Cook and stir over low heat until caramels are melted. Remove from the heat and set aside.
In a small mixing bowl, beat the eggs, sugar, vanilla and salt until smooth. Gradually add caramel mixture. Stir in the chopped pecans. Pout into pastry shell. If desired, arrange pecan halves over filling.
Bake at 350 F. for 35-40 minutes or until set. Cool on a wire rack. Refrigerate leftovers. Yield: 6-8 servings.
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Pairs Well With
This is one of the sweetest pies you will ever taste. Puts a different spin on a pecan pie, but so delicious. To make the caramels unwrap easier put them in the freezer before you need them, about an hour and the wrapping does not stick.