Caramel Pecan Pie
1 pie crust (I prefer Marie Callender's)
36 individually wrapped caramels, unwrapped
1/4 C. butter
1/4 C. milk
3/4 C. sugar
3 eggs
1/2 tsp. vanilla
1/4 tsp. salt
1 C. pecan halves
In 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 at 350 degrees for 40-55 minutes.
recipe from Bridgette Grimmett
