Caramel Pecan Pie 2 Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 single crust pie crust recipe
10 oz. packaged caramel pieces, wrappers removed (about 30-35)
1/4 c. unsalted butter
1/4 c. water
3/4 c. granulated sugar
2 large eggs
1/2 tsp. vanilla
1/4 tsp. salt (omit if using salted butter)
6 oz. coarsely copped pecans, toasted
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Directions: |
Directions:Toast Pecans: Preheat oven to 350º F. Coarsely chop pecans. Spread pecans on baking sheet or jelly roll pan and bake in preheated oven for about 5 - 10 minutes until fragrant but not burned.
Blind Bake the Pie Crust: Preheat oven to 400º F. Fit crust into 9" pie plate. Prick bottom and sides of crust with fork. Optionally cover crust with aluminum foil and use pie weights. Bake in 400º F. oven for 6-8 minutes until lightly browned. Cool on wire rack.
Make the pie: Preheat oven to 400º F.
Whisk together the eggs and sugar.
In a large saucepan over medium heat, combine caramels, butter and water. Cook, stirring constantly, until caramels and butter are melted (5-7 minutes). When melted stir in vanilla. Remove from heat.
Temper the sugar-egg mixture by whisking in some of the melted caramel mixture. Add the egg mixture to the caramel mixture. Stir in pecans and pour mixture into prepared crust.
Bake at 400º F. for 10 minutes. Reduce heat to 350º F. and bake for 20 more minutes. Shield the edges of the crust with foil to prevent burning.
Remove to wire rack and allow to cool complete before serving. |
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