This is one of the sweetest pies you will ever taste. Puts a different spin on a pecan pie, but so delicious. To make the caramels unwrap easier put them in the freezer before you need them, about an hour and the wrapping does not stick.
1In a small heavy saucepan, combine the caramels, water and butter. Cook and stir over low heat until caramels are melted. Remove from the heat and set aside.
1In a small mixing bowl, beat the eggs, sugar, vanilla and salt until smooth. Gradually add caramel mixture. Stir in the chopped pecans. Pout into pastry shell. If desired, arrange pecan halves over filling.
1Bake at 350 F. for 35-40 minutes or until set. Cool on a wire rack. Refrigerate leftovers. Yield: 6-8 servings.
1More recipes at: www.havefunbaking.com
And also at: www.lovetobakeandcook.blogspot.com
Check out the highlights from our summer feast sponsored by Stella Artois and Feastly at North Brooklyn Farms, featuring food from chef Theo Friedman of Theory Kitchen.
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