Planning your Thanksgiving menu? Look no further for a flaky, delicious dessert that the entire family will love! Enjoy!Caramel Pecan Pie
2011 Baked Fruit Filled and Single Crust Pies Single Crust Pie Blue Ribbon winner
Cheryl L. Adkins, Bloomingburg OH
Ingredients: (filling)
- 36 caramels
- 1/4 c water
- 1/4 c butter, cubed
- 3 eggs
- 3/4 c sugar
- 1 tsp vanilla extract
- 1/8 tsp salt
- 1 1/3 c chopped pecans, toasted
- 1 unbaked deep-dish pastry shell (9 in)
- Pecan halves, optional
Instructions: (filling)
- 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 mixing bowl, beat the eggs, sugar, vanilla and salt until smooth. Gradually add caramel mixture. Stir in the chopped pecans. Pour into pastry shell. If desired, arrange pecan halves over filling
- Bake at 350 degrees for 35-40 minutes or until set. Cool on wire rack. Refrigerate leftovers.
Ingredients: (crust)
- 1 c sifted flour
- 1/2 tsp. salt
- 1/3 c plus 1 T shortening or 1/3 c lard
- 2 to 2 1/2 T cold water
Instructions: (crust)
- Combine flour and salt in a mixing bowl. Cut in shortening with pastry blender until mixture is the consistency of coarse cornmeal or tiny peas
- Sprinkle on cold water, 1 T at a time, tossing mixture lightly and stirring with for. Add water time to the driest part of mixture. The dough should be just moist enough to hold together when pressed gently with a fork. It should not be sticky
- Shape dough in smooth ball with hands and roll
- Makes crust for 1 8 or 9” one-crust pie
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