Categories: Desserts

Ingredients

• 1 refrigerated piecrust
• 28 caramels
• 1/4 cup butter
• 1/4 cup water
• 3/4 cup sugar
• 2 large eggs
• 1/2 tsp. vanilla extract
• 1/2 tsp. salt
• 1 cup coarsely chopped pecans, toasted.
• Chocolate dipped pecans (garnish)

Directions

1. Fit piecrust into a 9-inch pie plate. Prick bottom and sides with fork.

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

3. Combine caramels, butter, and 1/4 cup water in large saucepan over medium heat.

4. Cook, stirring constantly, 5 to 7 minutes or until caramels and butter are melted; remove from heat.

5. Stir together sugar and next 3 ingredients.

6. Stir into caramel mixture until thoroughly combined.

7. Stir in pecans.

8. Pour into prepared crust.

9. Bake at 400 degrees for 10 minutes. Reduce heat to 350 degrees and bake 20 minutes more. (Shield edges of crust)

10. Remove pie to wire rack to cool.

11. Garnish with chocolate dipped pecans.

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