Here is the first pie to get us started.
For me the holidays are not the holidays without a pecan pie. This is the one I will be making this year.
Salted Caramel Pecan Pie
- 1 (9 inch) unbaked pie crust
- 36 individually wrapped caramels, unwrapped
- 1/4 cup butter
- 1/4 cup milk
- 3/4 cup white sugar
- 3 eggs
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup pecan halves
Preheat oven to 350 degrees. In a saucepan over low heat, combine caramels, butter and milk. Cook, stirring frequently, until smooth. Remove from heat and set aside.
In a large bowl, combine sugar, eggs, vanilla, salt, and cinammon. Gradually mix in the melted caramel mixture. Stir in pecans. Pour filling into unbaked pie crust.
Bake in the preheated oven for 45 to 50 minutes, or until pastry is golden brown. Allow to cool until filling is firm