Caramel Pecan Pie

1 9-inch pie shell; unbaked
36 Kraft caramels
¼ cup water
¼ cup margarine
¾ cups granulated sugar
¼ teaspoon sea salt
½ teaspoon vanilla
3 each eggs, beaten
1 cup Pecan Valley Pecan Halves

1. Preheat oven to 350ºF.
2. Melt caramels with water and margarine in a saucepan over low heat. Stir occasionally until smooth.
3. In a large mixing bowl combine sugar, salt and eggs. Gradually add caramel sauce; mix well. Stir in pecan halves and pour into pastry shell.
4. Bake in a preheated oven for 40 minutes. Pie filling will appear soft, but becomes firm as it cools.

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