Buttery caramel candies team up with nutty pecans in this caramel pecan pie that's full of flavor and perfect for your Thanksgiving table. Enjoy this caramel-flavored holiday classic either hot or cold, with a generous dollop of whipped cream or a scoop of vanilla ice cream.
Ingredients
- unbaked pie crust: 1 piece (9 inch)
- individually wrapped caramels, unwrapped: 36 piece
- unsalted butter: 0.25 cup
- milk: 0.25 cup
- white sugar: 0.75 cup
- eggs: 3 piece
- vanilla extract: 0.5 tsp
- salt: 0.25 tsp
- pecan halves: 1 cup
Metric Conversion
Stages of cooking
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Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C.) ALLRECIPES / BAHAREH NAITI
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Combine caramels, butter, and milk in a saucepan over low heat. Cook, stirring frequently, until caramels are melted and mixture is smooth, 10 to 15 minutes. Remove from the heat and set aside. ALLRECIPES / BAHAREH NAITI
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Mix together sugar, eggs, vanilla, and salt in a large bowl. Gradually mix in the melted caramel mixture, then stir in pecans. Pour filling into unbaked pie crust. ALLRECIPES / BAHAREH NAITI
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Bake in the preheated oven until pastry is golden brown, 45 to 50 minutes. Remove from the oven and let set on a wire rack until filling is firm, about 15 minutes. ALLRECIPES / BAHAREH NAITI
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Serve and enjoy! ALLRECIPES / BAHAREH NAITI
