Caramel-Pecan Pie


  • 1 refrigerated pie dough (I use Pillsbury Ready Bake)
  • 28 caramels
  • 1/4 cup butter
  • 1/4 cup Pet Evaporated Milk
  • 1/2 cup sugar
  • 2 large eggs, beaten
  • 1 tsp. vanilla extract
  • 1/4 tsp. salt

    Fit pie crust into a 9" pie plate according to directions on box. Prick bottom and sides of pie crust with a fork. Combine caramels, butter and milk in a large saucepan over medium heat. Cook, stirring constantly, 5 to 7 minutes or until caramels and butter have melted; remove from heat. Stir together the sugar and next 3 ingredients; add to caramel mix. Stir in pecans. Pour into prepared pie crust. Bake at 350 degrees about 45 minutes. Remove pie and cool on wire rack. Vanilla ice cream or whipped topping makes this recipe expecially delicious.

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