constance: (*cooks*)
[personal profile] constance
I made a pie today! It was a practice pie, in point of fact, a new recipe that I didn't want to introduce at Thanksgiving for the first time without testing first. (Yes, I have been burned this way before.)

As it turns out, I shouldn't have worried about the test: it's good. Really good, as in nothing-but-pie-for-every-meal, this-is-food-of-the-gods-isn't-it good. The caramel gives it a darker, more buttery flavor than the traditional corn-syrup-based mixture. (It might also be especially buttery because there's half a stick of butter in it.) It's so delicious I'm bringing the test pie to work tomorrow morning, so I don't eat the whole thing myself. I mean, I'd do it, no question, but does one person ever really need to eat a whole pie in less than a week? I think not.

Caramel Pecan Pie

1 (9 inch) unbaked pie crust
36 individually wrapped caramels, unwrapped
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

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.

A final note: Best not to wonder how many calories in each slice, just saying.
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March 2012

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