“This is hands down the best pecan pie—it’s so good, it’s scary!” writes Dorothy Reinhold of Malibu, California. “I’m making it for Thanksgiving because there will be others around to share it with me.
“Here’s the trick: Toss the bag of caramels to your child or spouse and promise they can eat whatever is left after they unwrap your 36 caramels.”
PREP: 25 min.
BAKE: 35 min. + cooling
Yield: 6-8 servings
INGREDIENTS
36 caramels
1/4 cup water
1/4 cup butter, cubed
3 eggs
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
PROCEDURE
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. Pour into pastry shell. If desired, arrange pecan halves over filling.
Bake at 350° for 35-40 minutes or until set. Cool on a wire rack. Refrigerate leftovers.
Recipe taken from Taste Of Home magazine October-November 2006
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