Caramel pecan pie may just become your new favorite pecan pie recipe. The rich gooey caramel accentuates the toasted pecans for an out of this world dessert experience.
Preheat oven to 350°F. Place pie crust in a 9-inch deep dish pie plate and place in the refrigerator until ready to use.
If desired, lightly toast the pecans until just fragrant.
In a small saucepan, melt together the caramel, butter and milk over low heat. Stir frequently to keep from burning. Remove from heat once the caramels are melted and you can stir the mixture smooth.
In a large bow, stir together the eggs, sugar and vanilla. Slowly add in the melted caramel mixture, stirring as you do. Add the pecans and pour the filling into the prepared crust.
Bake in preheated oven until the pastry is golden and the mixture is puffed and looks set, 45-50 minutes. Remove from oven and allow to cool for about an hour. Serve or refrigerate until ready to serve.
Notes
Use chewy caramel candies like the wrapped caramel squares or caramel bits. 11 oz. is about 36 caramel squares.The USDA recommends that egg rich pies, like pecan pie, should be stored in the refrigerator. Lightly wrap it with foil or plastic wrap and store the pie in the refrigerator for up to 5 days. This pie can be made with pecan halves, chopped pecans or a mixture of both.