Monday, November 13, 2006

Pecan Pie.

28 Kraft caramels
2 beaten eggs
3/4 c. sugar
1/2 tsp. salt
1 tsp. vanilla
2 c. pecans, chopped
1/2 c. water
1/4 c. butter
1 unbaked pie shell (graham, oreo, or chocolate)

Place the caramels in a small boiler containing 1/2 cup water and 1/4 cup butter. Heat, stirring constantly until smooth. Combine the beaten eggs, sugar, salt and vanilla. Pour the caramel sauce into the egg mixture, stirring constantly. Add chopped pecans and mix well. Pour into unbaked pie shell. Bake at 325 degrees for about 30 minutes.

This past Saturday, my good friend Bryan and I made Pecan Pies for a get together he was to attend. The pies came out quite nicely, but I would recommend only using 20 caramels so it solidifies better. Make sure you allow the pies to cool for atleast 1 hour before serving. Serve with French Vanilla ice cream to make it an extra special dessert. This would be GREAT for Thanksgiving!


1 comment:

Diana said...

Wow, that looks yummy!