• Cooking Time: 40
  • Servings:
  • Preparation Time:


  • 1/2 cup (15 oz.) pkg refrigerated pie crusts
  • 28 caramels
  • 1/4 cup butter
  • 1/4 cup water
  • 1/4 cup sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup coarsely chopped pecans, toasted
  • chocolate dipped pecans (optional)


  • Preheat oven to 400 degrees
  • Fit piecrust into 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 deg. 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.
  • In a bowl, stir together sugar, eggs, vanilla extract, and salt.
  • Stir into caramel mixture until thoroughly combined.
  • Stir in pecans.
  • Pour into prepared crust.
  • Bake pie at 400 degrees for 10 minutes.
  • Reduce heat to 350 degrees 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.


I got this from my friend Jenn as one of those recipe cards at my bridal shower. she got the recipe from her godmother

Categories: Christmas  Dessert  Pie  Thanksgiving 

Author Credit: uncertain

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