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.