Less than a week before Thanksgiving and I have another pie recipe for you. Thanksgiving has nothing to do with why I made this pie; it's really just a timing coincidence. There is a reason I made this pie but I can't tell you about it yet. This is a Southern Living recipe.
Caramel Pecan Pie
1 refrigerated pie crust
4 tbsp butter
¼ cup water
¾ cup sugar
½ tsp vanilla
¼ tsp salt
1 cup pecans, coarsely chopped and toasted
Preheat oven to 400°.
Fit piecrust into a 9” pie plate according to package directions; fold edges under, and crimp. Prick bottom and sides of piecrust with a fork.
Bake for 6 to 8 minutes or until lightly browned; cool on wire rack.
Combine caramels, butter, and water in medium saucepan over medium heat. Cook, stirring constantly, 5 to 7 minutes or until caramels and butter are melted; remove from heat.
Stir together sugar, eggs, vanilla, and salt. Stir into caramel mixture until thoroughly combined. Pour into prepared crust. Top with pecans.
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 if necessary. Remove pie to a wire rack to cool.
Makes 8 servings.
I had never made pecan pie before, but this was a great recipe to start with! It's so good! Caramel and pecans go together so well, so it's no surprise that someone decided to put caramel in a pecan pie. After having this one, I don't see any point in making a regular pecan pie!
So if you are looking for a pie to sit alongside your pumpkin pie on the Thanksgiving dessert table, I highly recommend this one. It's a great alternative for those who don't care for pumpkin pie, but it's still has that "fall" feel to it.