Easy Caramel-Pecan Pie

READY IN: 50mins


  • 1
    (9 inch) frozen pie crusts, thawed
  • 28
    wrapped Kraft caramels
  • 14
    cup butter (no subs!)
  • 14
    cup water
  • 34
    cup sugar (can use 1/2 cup sugar)
  • 3
    large eggs
  • 1
    teaspoon vanilla
  • 18
    teaspoon salt
  • 1 14
    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.