In a small heavy sausepan, combine the caramels, water and butter. Cook and stir over low heat until caramels are melted. Remove from the heat and set aside.
In a small mixing bowl, beat the eggs, sugar, vanilla and salt until smooth. Gradually add caramel mixture. Stir in chopped pecans. Pour into pastry shell. If desired, arrange pecan halves over filling.
Bake at 350 for 35-40 min or until set. Cool on a wire rack. Refrigerate leftovers.
Originally Submitted
10/24/2008
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