Friday, November 23, 2007

Good Thing: Caramel Pecan Pie

This recipe was awesome! I LOVE Pecan Pie (by far my favorite), and this was a really fun twist on an old favorite. Very easy to make, so try it and let me know how it goes!


Caramel Pecan Pie

Prep Time: 15 minutes
Cook Time: 50 - 55 minutes
Yield: 8 servings

  • 1/2 cup Karo® Light Corn Syrup
  • 28 caramel pieces, unwrapped
  • 1/4 cup butter
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla
  • 3 eggs
  • 1 cup pecan halves
  • 1 (9 inch) unbaked or frozen deep-dish pie crust

1. Melt caramels with Karo® and butter in covered double boiler or in a saucepan over low heat.

2. Preheat oven to 350°F. In a large bowl, combine sugar, salt, vanilla and eggs. Gradually add caramel sauce and mix well. Stir in pecans. Pour into pie crust.

3. Bake at 350° for 50 - 55 minutes. Pie filling will appear to be very soft, but becomes firmer as it cools.


PS - I doubled this and used a whole bag of Kraft Caramels (it was 51 pieces, but it worked great).

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