If you like pecan pie and the creamy taste of caramel, you will love this version of the traditional Southern recipe. Carolyn Hodges, a dear friend of mine from Brandon, shared this delicious recipe with me. She thinks her addition of the Madagascar vanilla makes all the difference in taste.
CARAMEL PECAN PIE
1 (9-inch) deep dish pastry shell, unbaked
36 caramels, unwrapped
¼ cup water
¼ cup butter, cubed
¾ cup sugar
1 teaspoon Madagascar Bourbon
pure vanilla extract
¹?8 teaspoon salt
1¹?³ cups pecans, toasted and chopped
½ cup pecan halves, not toasted
Preheat oven to 350 degrees. In a small heavy saucepan, combine caramels, water, and butter. Cook and stir continually over low heat until melted. Remove from heat, and set aside. In a small mixing bowl, beat eggs, sugar, vanilla, and salt until smooth. Gradually add caramel mixture, and stir in chopped pecans. Pour filling into pastry shell. Arrange pecan halves around edges or in a design over filling. Bake for 35-40 minutes or until set. Cool on a wire rack, and refrigerate leftovers. May serve with ice cream or whipped cream.
Yield: 6-8 servings.