cooking with ree

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Caramel Pecan Pie

Caramel Pecan Pie is better than pecan pie. I said what I said. And this recipe is amazing!

I stumbled on this recipe for caramel pecan pie about 25 years ago in a dentist office waiting room. It was in one of the magazines that were set out for patients to browse while waiting. I asked the receptionist for paper and a pen so I could jot it down. I still have that scrap of paper in my recipe box!

This filling is gluten free. Pair it with my gluten free pie crust recipe found here to make the entire pie gluten free.

Caramel Pecan Pie

Caramel Pecan Pie

  • Servings: 8
  • Difficulty: easy
  • Rating:
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Ingredients

  • 1 pie shell
  • 28 caramels
  • 1/4 cup butter
  • 1/4 cup water
  • 3/4 cup sugar
  • 2 large eggs
  • 1/2 tsp vanilla
  • 1/4 tsp salt
  • 1 cup coarsely chopped pecans, toasted
  • chocolate dipped pecans for garnish, optional

Directions

  1. Combine caramels, butter and 1/4 cup water over medium heat. Stir constantly until melted, approximately 5-7 minutes.
  2. Remove from heat.
  3. Stir together sugar, eggs, vanilla, and salt in a separate bowl.
  4. Stir sugar mixture into caramel mixture until combined.
  5. Stir in pecans.
  6. Pour into pie crust.
  7. Bake at 400 degrees F for 10 minutes.
  8. Reduce heat to 350 degrees F and bake an additional 20 minutes.

To toast the pecans, spread the pecans in a single later on a baking sheet. Bake at 350 degrees for 5-7 minutes or until lightly browned.

Ree Oxford
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