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Nov 30, 2009

Carmel-Pecan Pie

Carmel-Pecan Pie

36 vanilla caramels, unwrapped
1/4 cup water
1/4 cup butter
3/4 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
3 beaten eggs
1 cup pecan halves
9-inch unbaked pastry shell

Combine caramels, water and butter in a saucepan or microwave-safe bowl,
then cook until melted and smooth. Whisk together sugar and eggs, then
gradually fold in caramel mixture. Fold in pecans, and pour into pastry
shell. Bake at 350 degrees F for 40 minutes. Pie will appear soft but firms
as it cools.

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