Cammy Jacobson
Lindsborg, Kansas
Caramel Pecan Pie
9 inch unbaked pie crust
36 individually wrapped caramels, unwrapped
1/4 c. butter
1/4 c. milk
3/4 c. white sugar
3 eggs
1/2 tsp. vanilla extract
1/4 tsp. salt
1 c. pecan halves plus some for garnish on top
Heat oven to 350 degrees. Over low heat, combine caramels, milk and butter. Stir frequently, until smooth and caramels are melted. Remove from heat. In a large bowl, combine sugar and eggs, vanilla and salt. Gradually mix in the melted caramel mixture. Stir in 1 cup of the pecans. Pour filling into the unbaked pie shell. Arrange more pecans on top for garnish. Bake for 50 minutes or until pastry is golden brown. Allow to cool. Filling will firm up. Enjoy topped with vanilla ice cream.
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This recipe is featured in Adrian’s “Between Friends” Cookbook.
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