This is an older recipe which needs a new photo. I’ll try to update it soon! I haven’t made the pie in a while, but from what I remember it was very good.
This pie is unique and always goes over well even though it’s not a traditional type of pecan pie, as the filling is made with melted caramels rather than the usual dark or light corn syrup.
Caramel Pecan Pie
1 (9 inch) unbaked pie crust
36 individually wrapped caramels, unwrapped
1/4 cup butter
1/4 cup milk
3/4 cup white sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup pecan halves
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.
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.
Bake in the preheated oven for 45 to 50 minutes, or until pastry is golden brown. Allow to cool until filling is firm. 8 servings.