Pecan Store November 25th, 2008

In honor of Thanksgiving this week, I would like to post a fabulous pecan pie recipe I found a few years ago in Southern Living magazine. This is actually a Caramel-Pecan Pie recipe that comes together fairly quickly thanks to the pre-made piecrusts, but don’t let the shortcut fool you—this is a 5-star recipe and it’s perfect for the holidays! Sweet, ooey, gooey, crunchy, yummy, caramely perfection!

Ingredients:
1/2 (15-ounce) package refrigerated piecrusts
28 caramels
1/4 cup butter
1/4 cup water
3/4 cup sugar
2 large eggs
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup coarsely chopped Green Valley Pecans, toasted

Preparation:

1. 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.
2. Bake piecrust at 400° 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. Cook, stirring constantly, 5 to 7 minutes or until caramels and butter are melted; remove from heat.
4. Stir together sugar and next 3 ingredients. Stir into caramel mixture until thoroughly combined. Stir in pecans. Pour into prepared crust.
5. Bake pie at 400° for 10 minutes. Reduce heat to 350°, and bake 20 more minutes, shielding edges of crust with aluminum foil to prevent excessive browning. Remove pie to a wire rack to cool.

After you try it out, email me your pictures and reviews at iheartpecans@gmail.com so I can post them. Happy baking and an even happier Turkey Day!

photo credit: sara.atkins

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