Caramel Pecan Pie

Caramel Pecan Pie

549
CORWYNN DARKHOLME 242

"Buttery, nutty, and a touch of caramel, this is a very yummy pie! Full of flavor! Serve hot or cold, with a good size dollop of whipped topping or vanilla ice cream."

Ingredients

1 h 20 m {{adjustedServings}} servings 535 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 535 kcal
  • 27%
  • Fat:
  • 28.6 g
  • 44%
  • Carbs:
  • 66.4g
  • 21%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 371 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C.) In a saucepan over low heat, combine caramels, butter and milk. Cook, stirring frequently, until smooth. Remove from heat and set aside.
  2. In a large bowl, combine sugar, eggs, vanilla and salt. Gradually mix in the melted caramel mixture. Stir in pecans. Pour filling into unbaked pie crust.
  3. Bake in the preheated oven for 45 to 50 minutes, or until pastry is golden brown. Allow to cool until filling is firm.
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Reviews

549
  1. 677 Ratings

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I own a restaurant and recently started making all our desserts in house. This is one of my best sellers. Two changes I recommend - (1)skip melting the caramels, I use the Smuckers caramel ice...

I made two of these pies, with a few changes--one using the regular recipe (and substituting brown sugar for white) and one using 40 unwrapped Rolo candies in place of 36 caramels. I also put in...

Absolutely delicious, but very rich--a small piece goes a long way. A couple of reviewers noted that melting the caramels took a long time. Five to seven minutes over low heat is not long. I ...