Caramel Pecan Pie with Melted Caramels

This is an older recipe which needs a new photo, although I do like seeing pictures of Lizzie scattered throughout the blog. She crossed the Rainbow Bridge at the age of 14 1/2, so you can get an idea of how old this post is since she was just a puppy here. Anyway, I’ll update soon with a pie photo next time I get a chance to make the Caramel Pecan Pie. 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. The recipe calls for 36 individually wrapped caramels. These days I’d probably substitute Kraft Caramel Bits, which would be about 1 1/2 cups.

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
3 eggs
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 (or 1 1/2 cups Kraft Caramel Bits), 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.