Caramel Pecan Pie

This is my husband’s favorite pie that I make – and I’ve been making it for the last five years for every Thanksgiving. Not only is it just a pecan pie…but it has caramel in the filling. It can be a little rich so I usually eat it with a nice generous dollop of Cool Whip. I usually make 2-3 pecan pies each year and my husband will usually ask to keep one pie at home all to himself. This recipe is very easy and it doesn’t take long to make the filling. Enjoy!


1 unbaked pie crust (9 inch) – I recommend using Marie Callender’s frozen deep dish pie crust

36 individually wrapped caramels (I use Werther’s Chewy Caramels)

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 cup pecan halves


1. 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.

2. 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.

3. Bake for 45 to 50 minutes, or until pastry is golden brown. Allow to cool until filling is firm.