Caramel Pecan Pie
This is not a traditional pecan pie. The filling tastes very much like Kraft caramels (as you would expect). The pie should be done in 40 to 45 minutes max. If overbaked, the custard will be slightly lumpier.
Servings 8 slices
Cost 5
Ingredients
- 1 9-inch unbaked pie crust
- ¼ cup butter, salted or unsalted is fine (56 grams)
- ¼ cup whole milk (56 grams)
- 36 count individually wrapped caramels (1 bag) or 1 ½ cup Kraft Caramel Bits
- ¾ cup white sugar (150 grams)
- 3 large eggs
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup pecan halves
Instructions
- Preheat oven to 350 degrees F. Set a rimmed baking pan in the oven while preheating.
- In a saucepan over low heat, combine the butter, milk and caramels. Cook, stirring frequently, until smooth. Remove from heat and set aside.
- In a large bowl, whisk together the sugar, eggs, vanilla and salt. Gradually mix in the melted caramel mixture. Stir in pecans. Pour filling into unbaked pie crust.
- Pull the hot baking sheet from the oven and set the pie on the hot baking sheet.
- Bake in the preheated oven for 40-45 minutes. The pie will still be very, very, jiggly all over. It sets as it cools.
- Give the pie a few hours to cool before serving or cool and chill overnight for easy slicing.