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.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

535.5 calories; 7.4 g protein; 66.4 g carbohydrates; 88.8 mg cholesterol; 371.2 mg sodium. Full Nutrition

Reviews (617)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/11/2007
I own a restaurant and recently started making all our desserts in house. This is one of my best sellers. Two changes I recommend - (1)skip melting the caramels I use the Smuckers caramel ice cream topping and (2)reduce sugar to 1/2 cup. I use a 4 cup measuring cup put all ingredients in (except pecans) and mix. Once mixed stir in pecans and pour into crust. I use a convection oven and my bake time is about 45 minutes. Once the entire pie jiggles as one I remove and cool. Absolutely delicious! Read More
(525)

Most helpful critical review

Rating: 2 stars
11/26/2002
The caramel was not creamy when it was cooked in the pie. It looked like pumpkin. It didn't taste as sweet as caramel usually does. I made it for labor day and my family and I did not think it was very good. Read More
(16)
775 Ratings
  • 5 star values: 629
  • 4 star values: 102
  • 3 star values: 28
  • 2 star values: 13
  • 1 star values: 3
Rating: 5 stars
11/11/2007
I own a restaurant and recently started making all our desserts in house. This is one of my best sellers. Two changes I recommend - (1)skip melting the caramels I use the Smuckers caramel ice cream topping and (2)reduce sugar to 1/2 cup. I use a 4 cup measuring cup put all ingredients in (except pecans) and mix. Once mixed stir in pecans and pour into crust. I use a convection oven and my bake time is about 45 minutes. Once the entire pie jiggles as one I remove and cool. Absolutely delicious! Read More
(525)
Rating: 5 stars
01/01/2004
I made two of these pies with a few changes--one using the regular recipe (and substituting brown sugar for white) and one using 40 unwrapped Rolo candies in place of 36 caramels. I also put in more pecans than were called for (about 1.5 cups). Both were DELICIOUS! I also took 6 caramels a dash of milk and a pat of butter microwaved about 30 seconds stirred until smooth and drizzled over the tops of the baked pies for a caramel topping. The results were amazing! Read More
(259)
Rating: 5 stars
12/01/2003
Absolutely delicious but very rich--a small piece goes a long way. A couple of reviewers noted that melting the caramels took a long time. Five to seven minutes over low heat is not long. I cut the sugar down to 1/2 cup may cut it a little more the next time. The amount of filling was perfect for the 9 inch shallow pie crust--just handle carefully and put a round pizza pan in the oven while preheating and place the pie on the pan. My friends and family raved about the pie. I am 73 years old an accomplished cook and baker and will definitely make this again for special occassions. Thanks Corwynn for sharing this recipe with us. Chef Gordon. Read More
(166)
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Rating: 5 stars
11/24/2008
I used this as a filling to mini pecan tartlets. I chopped my pecans into small pieces. I made a cream cheese/shortbread crust: beat 6 ounces softened cream cheese, 1 cup softened butter, 2 cups flour, 3 teaspoons sugar, and 1/4 teaspoon salt. Chill the dough for 30 minutes and then shape 1 tablespoon of dough into a ball, flatten and press into a mini muffin pan. (My muffin pan is silicone.) Fill the cups with 1 tablespoon of the caramel/pecan mixture. I had enough leftover filling to fill 6 more cups, so you may want to decrease it a bit. Bake at 325 for 40-45 minutes or until crust is very light brown. Makes 36 tartlets. Read More
(100)
Rating: 5 stars
01/01/2006
I found this exact recipe on another website about 2 years ago. I make it frequently because it is delicious and easy. It is very sweet. The only downside to it is the unwrapping all the caramels and cost of the nuts. I always use Kraft brand caramels though I have tried using cheaper ones a couple of times. I did not get as good a result so I would recommend only using the Kraft. Also I add slightly more pecans than the recipe calls for. Read More
(58)
Rating: 4 stars
12/19/2002
This was yummy! It's a perfect recipe for fall weather. I expected the pie to be "caramely" and chewy but it was more like a pecan pie. I baked it for the time recommended though and it wasn't done yet. So I baked it 15 minutes longer and it was great! YUM! Read More
(50)
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Rating: 5 stars
12/27/2003
This pie is to die for!! It will be too sweet for some but to me it was great. Also it makes a difference which carmel you get. I have made this twice. The first time I used the classic cooking carmels and the second time I used carmel candies. Don't use the candies. When I did so it did not harden like it should and also was too much carmel. Read More
(42)
Rating: 5 stars
12/21/2003
I made this pie tonight for my family for dessert. Everyone thought it was awesome. I have never made a homemade pecan pie before and this was so easy. It turned out perfectly and tasted so good. As suggested by other reviewers I used only 1/2 cup of sugar and I used brown sugar instead of white sugar. I also only baked it for 40 minutes and used a deep dish pie plate. I will definitely be making this pie again. Thanks Corwynn!! Read More
(42)
Rating: 4 stars
12/01/2003
I've made this recipe a number of times and everyone always LOVES it--even when it comes out runny which it has when I've used too many caramels. Follow the recipe exactly (and use the smaller caramels not the oversized ones you can sometimes find pre-bagged) and the pie will come out perfectly set. this will always be my pie of choice even when it's not the holidays! Read More
(41)
Rating: 2 stars
11/26/2002
The caramel was not creamy when it was cooked in the pie. It looked like pumpkin. It didn't taste as sweet as caramel usually does. I made it for labor day and my family and I did not think it was very good. Read More
(16)