Recipe by CORWYNN DARKHOLME
"Buttery, nutty, and a touch of caramel, this is a very yummy pie! Full of flavor! Serve hot or cold, with a good size dollop of whipped topping or vanilla ice cream."
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1 (9 inch)
unbaked pie crust
individually wrapped caramels, unwrapped
I own a restaurant and recently started making all our desserts in house. This is one of my best sellers. Two changes I recommend - (1)skip melting the caramels, I use the Smuckers caramel ice cream topping, and (2)reduce sugar to 1/2 cup. I use a 4 cup measuring cup, put all ingredients in (except pecans), and mix. Once mixed, stir in pecans and pour into crust. I use a convection oven, and my bake time is about 45 minutes. Once the entire pie jiggles as one I remove and cool. Absolutely delicious!
The caramel was not creamy when it was cooked in the pie. It looked like pumpkin . It didn't taste as sweet as caramel usually does. I made it for labor day and my family and I did not think it was very good.
I made two of these pies, with a few changes--one using the regular recipe (and substituting brown sugar for white) and one using 40 unwrapped Rolo candies in place of 36 caramels. I also put in more pecans than were called for (about 1.5 cups). Both were DELICIOUS! I also took 6 caramels, a dash of milk and a pat of butter, microwaved about 30 seconds, stirred until smooth, and drizzled over the tops of the baked pies for a caramel topping. The results were amazing!
Absolutely delicious, but very rich--a small piece goes a long way. A couple of reviewers noted that melting the caramels took a long time. Five to seven minutes over low heat is not long. I cut the sugar down to 1/2 cup, may cut it a little more the next time. The amount of filling was perfect for the 9 inch shallow pie crust--just handle carefully, and put a round pizza pan in the oven while preheating, and place the pie on the pan. My friends and family raved about the pie. I am 73 years old, an accomplished cook and baker, and will definitely make this again for special occassions. Thanks Corwynn for sharing this recipe with us. Chef Gordon.
I used this as a filling to mini pecan tartlets. I chopped my pecans into small pieces. I made a cream cheese/shortbread crust: beat 6 ounces softened cream cheese, 1 cup softened butter, 2 cups flour, 3 teaspoons sugar, and 1/4 teaspoon salt. Chill the dough for 30 minutes and then shape 1 tablespoon of dough into a ball, flatten and press into a mini muffin pan. (My muffin pan is silicone.) Fill the cups with 1 tablespoon of the caramel/pecan mixture. I had enough leftover filling to fill 6 more cups, so you may want to decrease it a bit. Bake at 325 for 40-45 minutes or until crust is very light brown. Makes 36 tartlets.
I found this exact recipe on another website about 2 years ago. I make it frequently because it is delicious and easy. It is very sweet. The only downside to it is the unwrapping all the caramels and cost of the nuts. I always use Kraft brand caramels, though I have tried using cheaper ones a couple of times. I did not get as good a result, so I would recommend only using the Kraft. Also, I add slightly more pecans than the recipe calls for.
This was yummy! It's a perfect recipe for fall weather. I expected the pie to be "caramely" and chewy, but it was more like a pecan pie. I baked it for the time recommended, though, and it wasn't done yet. So I baked it 15 minutes longer and it was great! YUM!
This pie is to die for!! It will be too sweet for some, but to me it was great. Also, it makes a difference which carmel you get. I have made this twice. The first time I used the classic cooking carmels, and the second time I used carmel candies. Don't use the candies. When I did so it did not harden like it should, and also was too much carmel.
* Percent Daily Values are based on a 2,000 calorie diet.
Caramel Pecan Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 258
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