Caramel Pecan Pie
Pecan lovers and pecan haters alike come together over this amazing Caramel Pecan Pie. Everyone says to "bring more next time!"
Ingredients
Pie Crust
- 1 cup all purpose flour
- ½ tsp salt
- ⅓ cup lard
- 2 tbsp water cold
Caramel Pecan Pie Filling
- 36 caramel candies
- ¼ cup unsalted butter
- ¼ cup milk
- ¾ cup white sugar
- 3 eggs
- ½ tsp vanilla extract
- ¼ tsp salt
- 1 cup pecan halves
Instructions
Pie Crust
- Combine 1 cup all purpose flour and ½ tsp salt in medium mixing bowl, then cut in ⅓ cup lard until completely incorporated, the mixture will have a texture that looks like small peas.
- Using a fork, slowly dribble in 2 tbsp water and combine. Press dough together into a ball, then shape the ball into more of a hockey puck shape, removing as many cracks as possible.
- On a well floured surface, place the dough, and sprinkle with more flour. Using a rolling pin, roll evenly until the crust is just slightly larger than needed for your pie plate. Carefully fold in half, then in half again and place in pie plate, then carefully unfold and press gently into place, fluting edges as desired.
- Preheat oven to 350°f
Caramel Pecan Pie Filling
- In a saucepan over low heat, combine 36 caramel candies, ¼ cup unsalted butter and ¼ cup milk. Cook, stirring frequently, until smooth. Remove from heat and set aside.
- In large bowl, combine ¾ cup white sugar, 3 eggs, ½ tsp vanilla extract, and ¼ tsp salt.
- Being careful so that the heat of the caramels doesn't cook the eggs, slowly pour caramel mixture into the egg mixture and stir until completely combined. Stir in 1 cup pecan halves.
- Pour filling into unbaked pie crust.
- Bake in the preheated oven for 45-50 minutes or until pastry is golden brown.
- Allow to cool until filling is firm.
Nutrition
Calories: 561kcalCarbohydrates: 91gProtein: 10gFat: 20gSaturated Fat: 4gTrans Fat: 1gCholesterol: 88mgSodium: 485mgPotassium: 281mgFiber: 2gSugar: 66gVitamin A: 287IUVitamin C: 1mgCalcium: 138mgIron: 2mg
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