Southern Living Caramel Pecan Pie Recipes

Steps:

• Preheat oven to 350°. In a small heavy saucepan, combine the caramels, water and butter. Cook and stir over low heat until caramels are melted. Remove from the heat and set aside. , In a small bowl, beat the eggs, sugar, vanilla and salt until smooth. Gradually add caramel mixture. Stir in chopped pecans. Pour into crust. If desired, arrange pecan halves over filling. , Bake until set, 35-40 minutes. Cool on a wire rack. Refrigerate leftovers.

Steps:

• Preheat oven to 350 degrees F (175 degrees C.) 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 and salt. 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.

Steps:

• Fit pie crust into a 9-inch pie plate according to package directions; fold the edges under, and crimp.
• Prick the bottom and sides of pie crust with a fork.
• Bake the pie crust at 400F for 6 to 8 minutes or until lightly browned; cool on wire rack.
• Combine the 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.

Steps:

• Preheat oven to 375°. Line a 9-in. deep-dish pie plate or cast-iron skillet with crust. Trim and flute edges. In a small bowl, beat cream cheese, sugar, 1 egg and vanilla until smooth. Spread into crust; sprinkle with pecans., In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour slowly over pecans., Bake 35-40 minutes or until lightly browned (loosely cover edges with foil after 20 minutes if pie browns too quickly). Cool on a wire rack 1 hour. Refrigerate 4 hours or overnight before slicing. If desired, garnish with additional caramel ice cream topping.

Steps:

• Preheat oven to 325°. In a large saucepan, combine butter, sugar and corn syrup. Cook over medium-low heat until sugar is dissolved; cool slightly. In a large bowl, whisk eggs, bourbon, vanilla and salt; slowly whisk in sugar mixture. Stir in pecans; pour into crust., Place on a baking sheet. Bake until a knife inserted in center comes out clean, 55-60 minutes. Cool on a wire rack.