Gaudrey's Caramel Pecan Pie
36 milk caramels (Kraft brand preferred)
1/4 cup water
1/4 cup butter
3/4 cup sugar
3 eggs, beaten
1/8 teaspoon salt
1 teaspoon vanilla
1-1/2 cups chopped pecans
1 10-inch deep dish unbaked pie shell
Melt caramels, water, and butter together over medium low heat until smooth, stirring constantly. Remove from heat. Combine sugar, eggs, salt, and vanilla. Add to caramel mixture and blend well. Stir in nuts and pour into pie shell. Bake at 350Ã‚Âº until a knife come out clean when inserted near the center, about 45 to 50 minutes.
I would be remiss if I failed to include this recipe. A wonderfully rich version of pecan pie that is a necessity at any holiday dinner for our family. I won 1st. prize in a local baking contest with this pie.