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.
Bake piecrust at 400° for 6 to 8 minutes or until lightly browned; cool on wire rack.
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.
Stir together sugar and next 3 ingredients. Stir into caramel mixture until thoroughly combined. Stir in pecans. Pour into prepared crust.
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. Top with Chocolate-Dipped Pecans, if desired.
This pie was a huge hit and I was specifically asked to make it again for a work Thanksgiving party. One simple change I made was to use an 11 oz package of Kraft caramel bits. This eliminated having to unwrap the candy and it was enough to fill the pie, a problem noted by others. I am sure it ups the calorie count, but who thinks pecans pie is healthy in the first place? :-)
This was good but 28 Kraft caramels only filled the 9-inch crust about halfway. Had to scramble to unwrap and melt the rest of the caramels in the bag in order to get enough filling, and the result might have been affected by the fact that the first part of the filling sat in the crust without being baked for a few extra minutes. Anyway turned out a bit grainy. Recipe should give you the total weight of caramels to use, rather than the number of pieces
I have just recently made this Caramel Pecan Pie recipe for my rather large family over Thanksgiving, and it was so yummy that there wasn't a SINGLE piece of pie left to enjoy later!! It was so simple to make, yet it tastes like it should be sold at a high end restaurant! I didn't change a single thing about it. Simply delicious! I will be making this Pecan Pie recipe for Thanksgiving from now on!
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