Tuesday, November 17, 2009

Caramel-Pecan Pie

Prep: 20 min., Bake: 38 min., Cook: 7 min.

Yield: Makes 8 servings

1/2  (15-ounce) package refrigerated piecrusts
28  caramels
1/4  cup  butter
1/4  cup  water
3/4  cup  sugar
2  large eggs
1/2  teaspoon  vanilla extract
1/4  teaspoon  salt
1  cup  coarsely chopped pecans, toasted
Chocolate-Dipped Pecans (optional)

Fit piecrust into a 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° 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.
Stir together sugar and next 3 ingredients. Stir into caramel mixture until thoroughly combined. Stir in pecans. Pour into prepared crust.
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. Remove pie to a wire rack to cool. Top with Chocolate-Dipped Pecans, if desired.

Yield:  Makes 8 servings

No comments: