Prep 20 mins
Cook 30 mins
A rich decadent pie!
- 1 (9 inch) frozen pie crusts, thawed
- 28 wrapped Kraft caramels
- 1⁄4 cup butter (no subs!)
- 1⁄4 cup water
- 3⁄4 cup sugar (can use 1/2 cup sugar)
- 3 large eggs
- 1 teaspoon vanilla
- 1⁄8 teaspoon salt
- 1 1⁄4 cups coarsley chopped pecans, toasted
- whipped cream
- Flute edges of the thawed pie pastry as desired then prick bottom and sides with a fork.
- Bake in a 400 degree oven for for about 6 minutes or until lightly browned.
- Combine the caramels, butter and 1/4 cup water in a large saucepan over medium heat; cook stirring with wooden spoon constantly for about 6-7 minutes, or until the caramels and butter are melted, remove from heat.
- In a bowl whisk together the sugar, eggs, vanilla and salt until blended; add to the caramel and mix until thoroughly combined.
- Stir in the chopped pecans.
- Pour into the prepared pie crust.
- Bake at 400 degrees for 10 minutes; reduce heat to 350 degrees and bake for 20 minutes more (cover the pie crust edges to prevent overbrowning if necessary).
- Cool and top with whipped cream or vanilla ice cream.
This tasted ok but was so very, very sweet that I couldn't eat it. Even my kids wouldn't eat this. I gave what was left to my neighbors rather than throw it away and even they said it was too sweet.
What a rich, decadent pie! It was a delicious ending to our New Year's dinner.
My pie came out quite runny, but I suspect it's because it says NO SUBS on the butter and whoops! I subbed in some cooking oil because I didn't have enough of the real stuff! However, this is, without a doubt, the tastiest pie I've ever made. I used chocolate covered cashews because I didn't have pecans. THIS sub was super!