Dessert / Pies: Five-Star Caramel Pecan Pie

By Shelly Carey

Ingredients
1 9-inch Marie Callender’s deep-dish pie crust, unbaked
32 individually wrapped Kraft caramels, unwrapped
¼ cup butter
¼ cup milk
½ cup white sugar
3 eggs
½ teaspoon vanilla extract
¼ teaspoon salt
1 ½ cup pecan halves

Directions
Preheat oven to 350 degrees. In a saucepan over low heat, combine caramels, butter and milk. Cook the mixture, 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 the pie in the preheated oven for one hour, or until pastry is golden brown (and does not appear “wet” in the middle of the pie).

Allow to cool until filling is firm.