Ingredients
Enjoy our delicious Caramel Pecan Pie:
Caramel Pecan Pie:
- 36 Werther’s Original Chewy Caramels, unwrapped
- 1 storebought rolled refrigerator pie dough
- ¼ cup unsalted butter
- ¼ cup heavy or whipping (35%) cream
- 3 eggs, at room temperature
- ⅓ cup packed brown sugar
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 cups pecan halves
Caramel Sauce:
- 12 Werther’s Original Chewy Caramels, unwrapped
- 2 tablespoon heavy or whipping (35%) cream
- 1 tablespoon unsalted butter
Instructions
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Caramel Pecan Pie: Preheat oven to 425°F.
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Unroll and press pie dough into 10-inch ceramic or glass deep-dish pie plate. Refrigerate until ready to use.
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Meanwhile, in small saucepan set over medium-low heat, stir together 36 caramels, ¼ cup butter and ¼ cup cream. Cook, stirring, for 3 to 5 minutes or until melted, blended and smooth; set aside to let cool slightly.
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In large measuring cup or bowl, whisk together eggs, brown sugar, granulated sugar, vanilla, and salt until well combined. Whisk in caramel mixture.
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Transfer pecans to pie shell and spread to even layer. Pour caramel filling over top.
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Bake for 10 minutes. Reduce heat to 350°F. Bake for 25 to 35 minutes or until centre of pie is puffed, golden and slightly jiggly. Let cool on wire rack for 1 to 2 hours before serving.
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Caramel Sauce: Meanwhile, in small saucepot set over medium-low heat, stir together 12 caramels, 2 tablespoon cream, and 1 tablespoon butter. Cook, stirring, for 3 to 5 minutes or until caramels are melted and smooth; set aside to cool completely (caramel sauce will thicken slightly as it cools). Transfer caramel sauce to piping bag; snip 1⁄8-inch from the tip. Drizzle sauce over pecan pie. Serve pie warm or at room temperature.
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Tip: Cut caramel pecan pie into wedges and serve with dollop of whipped cream or scoop of vanilla ice cream, if desired.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Serves: 8 to 10
