Caramel-Pecan Pie

1/2 (15 oz) pkg. refrigerated piecrusts
28 caramels
1/4 c. butter
1/4 c. water
3/4 c. sugar
2 large eggs
1/2 tsp. vanilla extract
1/4 tsp. salt
1 c. coarsely chopped pecans, toasted
Chocolate-Dipped Pecans (optional)

Fit piecrust into a 9-inch pie plate as directed; fold edges under and crimp. Prick bottom and sides of piecrust with a fork. Bake crust at 400-degrees for 6 to 8 minutes, until lightly browned; cool on a wire rack.

Combine caramels, butter and 1/4 c. water in large saucepan over medium heat. Cook, stirring constantly, 5 to 7 minutes, until caramels and butter are melted; remove from heat.

Stir together sugar and next 3 ingredients. Stir into caramel mixture until thoroughly combined. Stir in pecans. Pour into prepared crust.

Bake pie at 400-degrees for 10 minutes. Reduce heat to 350-degrees and bake 20 more minutes, shielding edges of crust with foil to prevent excessive browning. Remove pie to a wire rack to cool. Top with Chocolate-Dipped Pecans, if desired.

Chocolate-Dipped Pecans

1 (6 oz) pkg. semisweet chocolate morsels
20 pecans halves, toasted

Microwave chocolate morsels in a microwave-safe bowl on HIGH for 1 to 1-1/2 minutes, until melted, stirring at 30-second intervals.

Dip half of each pecan in melted chocolate; place on a wax paper-lined baking sheet. Let cool completely. Store in a single layer in an airtight container for up to 2 days.

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