Shelly's Recipe

CARAMEL-PECAN PIE

Category: Pie - Nut

1/2 (15-oz) package refrigerated piecrusts
28 caramels
1/4 cup butter
1/4 cup water
3/4 cup sugar
2 large eggs
1/2 tsp vanilla extract
1/4 tsp salt
1 cup coarsely chopped pecans, toasted
Chocolate-Dipped Pecans (optional), recipe follows

Fit piecrust into a 9-inch pie plate according to package directions, fold edges under, and crimp. Prick bottom and sides of piecrust with a fork.

Bake piecrust at 400 degrees for 6 to 8 minutes or until lightly browned, cool on wire rack.

Combine caramels, butter, and 1/4 cup water in large saucepan over medium heat. Cook, stirring constantly, 5 to 7 minutes or until caramels and butter are melted, remove from heat.

Stir together sugar and next 3 ingredients. Stir into caramel mixture until thoroughly combined. Stir in pecans. Pour into prepared crust.

Bake pie at 400 for 10 minutes. Reduce heat to 350 degrees, and bake 20 more minutes, shielding edges of crust with aluminum foil to prevent excessive browning. Remove pie to a wire rack to cool. Top with Chocolate-Dipped Pecans, if desired.

Chocolate-Dipped Pecans
1 (6-oz) package semisweet chocolate morsels
20 pecan halves, toasted

Microwave chocolate morsels in a microwave-safe bowl on HIGH for 1 to 1 1/2 minutes or until melted, stirring at 30-second intervals.

Dip half of each pecan in melted chocolate, place on a wax paper-lined baking sheet. Let cool completely. Store in a single layer in an airtight container for up to 2 days.