Lately I’ve been trying to find and make a pecan pie that doesn’t use Karo syrup (I made one a little while back with honey, which sounded better than it turned out). I mean, that’s a good recipe on the back of the bottle, and it makes the pecan pie that most people probably think of when they think of what pecan pie tastes like, but still…
This past week I tried making a caramel pecan pie. This was my first time to make it, so just to make sure the flavors went well together, I took a shortcut and used Kraft caramels rather than taking a few extra minutes to make my own homemade caramel. Av really liked this so I think next time I will make the caramel from scratch, but here is the recipe as I made it:
1 deep dish pie crust
14-oz bag of Kraft caramel squares, unwrapped
1/4 cup evaporated milk
1/3 cup butter
3/4 cup sugar
1/2 tsp vanilla extract
couple of dashes of salt
couple of handfuls of pecans – enough to cover the bottom of the pie crust
Preheat the oven to 350*.
Covered the bottom of the deep-dish pie crust completely with pecan halves:
In a saucepan over medium-low heat, put in the evaporated milk and melt the caramels and butter together.
In a bowl, mix together the eggs, sugar, salt, and vanilla and stir well. Next, temper the egg mixture by stirring in a small amount of the caramel mixture – not all of it (this heats up the egg mixture by enough so that they don’t cook/scramble as they would if you were to add them completely into the hot caramel) – to the eggs. Once the egg mixture is tempered, it’s safe to add that mixture into the saucepan with the caramel. Now, pour all that over the pecans and cook on 350* for about 35 minutes (start checking at 30) until it only very-barely has a a jiggle in the middle:
Here it is! There was a thin-thin layer of caramel that just barely covered the pecans as they rose to the top, which was nice and gave it a little different look: