CARAMEL PECAN PIE
This is hands down the best pecan pie-it's so good, it's scary! I'm making it for Thanksgiving because there will be others around to share it with me. Here's the trick: Toss the bag of caramels to your kid or spouse and promise they can eat whatever is left after they unwrap your 36 caramels. -Larry Crowder, Grand Blanc, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a small heavy saucepan, combine the caramels, water and butter. Cook and stir over low heat until caramels are melted. Remove from the heat and set aside. , In a small bowl, beat the eggs, sugar, vanilla and salt until smooth. Gradually add caramel mixture. Stir in chopped pecans. Pour into crust. If desired, arrange pecan halves over filling. , Bake until set, 35-40 minutes. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 541 calories, Fat 29g fat (7g saturated fat), Cholesterol 88mg cholesterol, Sodium 301mg sodium, Carbohydrate 68g carbohydrate (49g sugars, Fiber 2g fiber), Protein 7g protein.
CARAMEL PECAN PIE
Buttery, nutty, and a touch of caramel, this is a very yummy pie! Full of flavor! Serve hot or cold, with a good size dollop of whipped topping or vanilla ice cream.
Provided by CORWYNN DARKHOLME
Categories Desserts Pies Pecan Pie Recipes
Time 1h20m
Yield 8
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 535.5 calories, Carbohydrate 66.4 g, Cholesterol 88.8 mg, Fat 28.6 g, Fiber 2.1 g, Protein 7.4 g, SaturatedFat 8.1 g, Sodium 371.2 mg, Sugar 49.6 g
CARAMEL-PECAN CHEESECAKE PIE
In fall or any time of year, this nutty, rich and delicious pecan pie recipe is one I am proud to serve. While it seems very special, this caramel pecan cheesecake is a snap to make. -Becky Ruff, Monona, Iowa
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. Line a 9-in. deep-dish pie plate or cast-iron skillet with crust. Trim and flute edges. In a small bowl, beat cream cheese, sugar, 1 egg and vanilla until smooth. Spread into crust; sprinkle with pecans., In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour slowly over pecans., Bake 35-40 minutes or until lightly browned (loosely cover edges with foil after 20 minutes if pie browns too quickly). Cool on a wire rack 1 hour. Refrigerate 4 hours or overnight before slicing. If desired, garnish with additional caramel ice cream topping.
Nutrition Facts : Calories 502 calories, Fat 33g fat (11g saturated fat), Cholesterol 142mg cholesterol, Sodium 277mg sodium, Carbohydrate 45g carbohydrate (26g sugars, Fiber 2g fiber), Protein 8g protein.
CARAMEL PECAN PIE CHEESECAKE
My sister shared this recipe on Thanksgiving Day 2012. It sounded so good I had to try it right away! It is a fabulous combination of pecan pie and cheesecake!
Provided by iowamom&teacher
Categories Desserts Pies Pecan Pie Recipes
Time 5h50m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Line a 9-inch deep dish pie pan with the crust; trim and flute the edges.
- Beat cream cheese, sugar, 1 egg, and vanilla extract together in a small bowl until smooth. Spread into pie crust and sprinkle pecans on top.
- Whisk remaining eggs in a small bowl; gradually whisk in caramel topping until blended. Pour on top of cream cheese mixture.
- Bake in the preheated oven until lightly browned, 35 to 40 minutes.
- Cool on a wire rack for 1 hour. Refrigerate at least 4 hours to overnight before slicing.
Nutrition Facts : Calories 523.9 calories, Carbohydrate 54.8 g, Cholesterol 124.2 mg, Fat 32 g, Fiber 2.2 g, Protein 8.5 g, SaturatedFat 10.4 g, Sodium 411.7 mg, Sugar 14.4 g
EASY CARAMEL-PECAN PIE
Make and share this Easy Caramel-Pecan Pie recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Pie
Time 50m
Yield 1 (9-inch) pie
Number Of Ingredients 10
Steps:
- Flute edges of the thawed pie pastry as desired then prick bottom and sides with a fork.
- Bake in a 400 degree oven for for about 6 minutes or until lightly browned.
- Combine the caramels, butter and 1/4 cup water in a large saucepan over medium heat; cook stirring with wooden spoon constantly for about 6-7 minutes, or until the caramels and butter are melted, remove from heat.
- In a bowl whisk together the sugar, eggs, vanilla and salt until blended; add to the caramel and mix until thoroughly combined.
- Stir in the chopped pecans.
- Pour into the prepared pie crust.
- Bake at 400 degrees for 10 minutes; reduce heat to 350 degrees and bake for 20 minutes more (cover the pie crust edges to prevent overbrowning if necessary).
- Cool and top with whipped cream or vanilla ice cream.
Nutrition Facts : Calories 3890.7, Fat 223.4, SaturatedFat 55.4, Cholesterol 776.3, Sodium 2339.9, Carbohydrate 450.9, Fiber 14.4, Sugar 347.6, Protein 50.4
CARAMEL PECAN PIE
Make and share this Caramel Pecan Pie recipe from Food.com.
Provided by Chickee
Categories Tarts
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 170 degrees celsius. Place the flan case on a baking tray.
- Whisk together the condensed milk, sugar, eggs and vanilla in a bowl.
- Sprinkle the pie case with the nuts. Pour in the egg mixture.
- Bake for 30-35 minutes, covering with foil if necessary to prevent over browning, until filling is set and golden. Set aside for 10 minutes or until firm.
- Serve warm or at room temperature.
Nutrition Facts : Calories 541.5, Fat 29.2, SaturatedFat 7.6, Cholesterol 92.9, Sodium 266.8, Carbohydrate 61.7, Fiber 2.7, Sugar 46.4, Protein 10.7
CARAMEL PECAN APPLE PIE
This delicious pie is a hit at Thanksgiving, or anytime, really! It's a combination/adaptation of the Basic Flaky Pie Crust, Apple Pie by Grandma Ople, and Upside-Down Apple Pecan Pie.
Provided by Loriq
Categories Desserts Pies Apple Pie Recipes
Time 3h55m
Yield 8
Number Of Ingredients 16
Steps:
- Whisk 2 1/2 cups flour and salt together in a bowl. Cut in shortening with 2 knives or pastry blender until the mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, tossing with a fork, until flour mixture is moistened and dough comes together. Do not add more water than you need. Divide the dough in half and shape into 2 balls. Wrap in plastic wrap and refrigerate, at least 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch pie pan with wax paper.
- Melt 1/2 cup unsalted butter in a saucepan over medium heat. Stir in 3 tablespoons flour to form a paste. Stir in 1/4 cup white sugar, 1/2 cup brown sugar, 1/4 cup water, vanilla extract, cinnamon, and nutmeg; bring to a boil. Reduce heat and simmer until filling mixture is thickened slightly, about 3 minutes.
- Melt 1/3 cup butter in a separate saucepan over low heat. Add 1/2 cup brown sugar and whisk until smooth, about 2 minutes. Stir in pecans.
- Spread pecan mixture evenly onto lined pie pan. Roll out one ball of dough; line pie pan over pecan mixture. Toss apples with filling mixture; pour into pie plate. Roll out second ball of dough and place over apple filling. Crimp edges of bottom and top crusts together. Cut several small slits into top crust to vent. Place pie on foil-lined baking sheet.
- Bake pie in the preheated oven until crust is golden brown, about 1 hour.
- Remove pie from oven and allow to cool slightly, 5 to 10 minutes. Place a serving plate gently over pie and carefully flip to invert, being careful not to come in contact with molten sugar. Peel off waxed paper; cool for 1 hour.
Nutrition Facts : Calories 872.2 calories, Carbohydrate 92.9 g, Cholesterol 50.8 mg, Fat 55.3 g, Fiber 5.9 g, Protein 6.2 g, SaturatedFat 19.5 g, Sodium 212 mg, Sugar 54.4 g
EASY CARAMEL PECAN FUDGE PIE
This delicious rich pie takes very little time to put together! I have made this pie on many occasions it is so good, just make certain that the pie is completely cooled or refrigerate until cold or it will not slice well. The crust/s may be made up to a week in advance and kept frozen. May I suggest, you better make two of these lol!
Provided by Kittencalrecipezazz
Categories Pie
Time 20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- For the crust: blend all the ingredients in a processor.
- Press the crumb mixture into bottom and up sides of a 9-inch glass pie plate.
- Cover the crust and freeze while preparing the filling.
- To make the filling: set oven to 350 degrees.
- In a saucepan combine butter, brown sugar and corn syrup; bring to a boil, stirring, boil 1 minute.
- Stir in the nuts and whipping cream; boil until mixture thickens slightly (about 3 minutes) remove from heat.
- Add in chopped chocolate; stir until chocolate melts and the mixture is well blended.
- Pour the hot filling into the prepared crust.
- Distribute the pecans evenly (as best you can) using a spoon.
- Bake until the filling bubbles all over (about 10 minutes).
- Cool completely or refrigerate.
- Serve with a dollup of whipped cream on each slice.
Nutrition Facts : Calories 731.9, Fat 58.8, SaturatedFat 22.2, Cholesterol 73, Sodium 317.4, Carbohydrate 55, Fiber 5.3, Sugar 32, Protein 5.9
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