Caramel Pecan Pie

I was asked to participate in a Thanksgiving Pie Collaboration 2023. I am thrilled to bring to you this Caramel Pecan Pie. It is easy, simple, and delicious. I hope you will give it a try. I also hope that you will check out the amazing line up of pies that are coming. Tune in between Nov. 1 – Nov. 17 for delicious pie videos by a few awesome cooks. And on Nov. 19 at 7pm cst at My Table of Three channel, Keri will be having a giveaway for some really great pies. So go join in the fun. And be sure to check back each day for Thanksgiving Pies 2023. Below I have listed the awesome channels that are participating. Recipe for my pie is below.

Enjoy!
Karen, Paul, & Stephanie

Thanksgiving Pie Collaboration 2023

My Table of Three (11/01)
Karen Jones Food & Family (11/02)
A Country Life (11/03)
Hottle Haus (11/04)
Merely Melissa (11/05)
Parsnips and Parsimony (11/06)
Pike’s Creek (11/07)
The Inquisitive Farmwife (11/08)
Jamie’s Country Living (11/09)
Mennonite Farmhouse (11/10)
Homesteading With The Zimmermans (11/11)
Ann’s Southern Kitchen (11/12)
Kettle Kitchen (11/13)
Not For Nothing Homestead (11/14)
Big Valley Living, Citrus Pie (11/15)
My Montana Kitchen (11/16)
My Table of Three (11/17)

Recipe (Caramel Pecan Pie)
INGREDIENTS
1(9 inch) unbaked pie crust
36 individually wrapped caramels (unwrapped)
1/4 cup unsalted butter
1/4 cup milk
3/4 cup white sugar
3 large eggs
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup pecans, chopped

DIRECTIONS
*Preheat oven to 350 degrees F
*Combine caramels, butter, and milk in a saucepan over low heat. Cook stirring mixture frequently until smooth, 10-15 mins. Remove from the heat and set aside.
*Mix together in a separate bowl sugar, eggs, vanilla, and salt. Slowly incorporate this mixture into caramel sauce. Stir in chopped pecans. Add to unbaked pie crust.
*Bake in preheated oven until pastry is golden brown 45-50 mins. Remove from oven and place on wire rack to rest 15 mins to firm up.

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I want yall to see this amazing part look here a’t that beautiful this is Karen with food and family and today I’m going to show you how I made this pie so y’all stay with me this is part of a Thanksgiving pie collaboration 20 23 and it’s been so much fun making this

Pie but we’re also getting ready for Thanksgiving so yall join me as I show you how I make it you know Thanksgiving is about 3 weeks away so we’re getting ready to start some of our Thanksgiving dishes but I want to bring to you today a Thanksgiving pie

Collaboration that I’ve joined in with we have an amazing group of people that’s going to be in this collaboration making some amazing pies this is hosted by Carrie at my table of three it runs from November 1 through November 17 and then on the 19th on Carrie’s page she is going to be

Doing a live giveaway she has some amazing gifts so yall tune in for that and also I’m going to give you a list of the other channels that’s going to be joining in so y’all check them all out okay for today though I want to make you

A caramel pecan pie so it calls for 36 caramels that I have unwrapped now I’m going to put them in my pot I’ve got my little burner here heaten up so so I’m going to put them over in here and I’m going to add one4 of a cup

Of milk today I’m using half and half and then we’re going to add A4 of a cup which is one half a stick of butter so we’re going to let that all melt together and just get delicious I love caramel and I love love pecan pies

So when I came across this I thought I could not wait to try it and it has no corn syrup my regular pan pie does have corn syrup but it’s so delicious I’ve got my oven preheated to 350° so I’m going to mix together in this bigger bowl I have three eggs that

I have cracked I’m going to mix that together with some sugar I’m going to be using 34s of a cup of sugar and I’m just using white granulated sugar one two and three it do have to be precise not in a pie that’s quite all right so let’s kind

Of mix that together a little bit and we’re going to put in some vanilla now I need some salt all sweets need salt you guys oh could a little bit come out so I’m going to add a/4 of a teaspoon of salt that’s not much the

Salt brings out the sweet but I’m also going to be using half a teaspoon of vanilla extract I’ve got vanilla bean paste y’all know I don’t measure I just pour until it feels right make me happy and let’s mix that up okay now got that whipped up real real good I

Have a frozen pie crust that I defrosted so you know and this one did so if you notice you’ve got little cracks in your pie crust once it thaws out you can just kind of press it back together and it will seal right up okay so I need one cup of

Pecans now I’m going to chop these a little bit uh I just think it’s easier it’s easier to cut and it’s easier to to eat let’s check this it’s kind of simmering away real good over here it won’t be long this will be melted we get this pie in the

Oven okay turn that heat down just a little bit okay so but in back to what I was saying I think if they’re chopped they’re a little easier to cut and to eight I do not as you know I don’t measure out my pecans either I just go with what I think feels

Good and this feels good to me but the recipe does call for one cup I’m not going to finally chop them I’m just going to give them a rough chop these are pecan halves now you can buy um already chopped you can get pecan pieces and that makes it easier when I

Came across these you know pecans are so expensive anymore I found these at the grocery store this is an 8 oz bag and I got them for $4.99 I was so happy I bought two bags but you know I’m going to have to get more because I have a lot of holiday

Baking and stuff to start getting ready for Thanksgiving okay so let’s drop peer I’m going to scoot them right in this pie crust looky there look at there I don’t think we need that anymore a’t that beautiful look at those pretty pecans in there let’s just sit

That right there for now back to our caramel yeah I didn’t think they would get melted this quick but they have so let’s turn this off okay so now listen when you’re dealing with eggs you don’t want to cook these eggs okay so if I pour this right into

This egg mixture it’s going to cook the eggs so I want to slowly I’m going to pour just a little at a time and that’s tempering cuz I was want to temper my eggs that means it’s just going to bring them up to the temperature of the

Caramel so I think that should do it okay so let’s go ahead and put the rest of our caramels in or caramel sauce did I tell you I use 36 caramels all right so let’s whip that up real good see there’s no cooked eggs in it now now let’s pour that right

Over on top of those pecans this makes one one beautiful beautiful pie and I’m going to use my spatula to scrap the rest of it out that was a lot left in there now see we put those pecin on the bottom but they will rise to the top so

We’re going to get this in the oven and we’re going to bake it 45 to 50 minutes and I’m going to keep a check on it now what’s going to happen and you’ve heard me say this about other pies and Stephanie when she’s made pies for us it will

Dome and if it doesn’t Dome it is not ready so we want it to dome and we’re going to give it that jiggle test you want it just a slight slight jiggle like that so let me get this in the oven and when it gets done we’re going

To come back we’re going to let this cool and then we’re going to taste this Delicious Pie okay our pie is out of the oven and and look at here me show you what a beauty it is right okay so now what I’m going

To do because this is going to be a part of my Thanksgiving table I have this beautiful pie dish here and I’m going to set this and this pie dish now see how pretty look at there I have a lot to do for Thanksgiving this

Why I use a frozen pie crust a lot I’m real busy and I just have a lot of things to do so I like to take the shortcuts then there’s nothing wrong with it these pies pie crusts that you can buy are just amazing how about we try it and we’re

Taking another shortcut with we’re using some store bought whipped cream I have thought it out it’s just a whipped topping and there’s nothing wrong with it and if you’re like me you have a lot to do so let’s cut us a nice piece of this pie I can’t wait to try it

The first piece is usually not the prettiest to come out you know what it doesn’t M oh this one’s coming out beautiful look at here let me put it on this plate and show you that beauty can you see that it came apart a little bit but you know what

Didn’t matter long as it tastes good right I like a little cool whip on my P pie so I’m just going to dollop a little bit on here so let’s give it a try I did not overcook this I just let it like I said

Till it got to a really just a light Jiggle It was domed beautifully so when I took it out of the the oven it cooled and it flattened out and it’s just the prettiest pie let’s taste it yeah I hope you will make this pie and have it on your Thanksgiving

Table and if you do please let me know but don’t forget yesterday Carrie with my table of three posted her video today you’ll see my video and I’m going to read you just a a couple of the other people a country life will be on the 3 Huddle House on the fourth merily

Melissa parsnips and pane Pikes Creek and it just goes on and on so y’all check them out as well and don’t forget join Carrie on the 19th at 700 p.m. would make sure I was telling you right Sunday the 19th at 700 p.m. Central Standard Time for her life

Giveaway she’s going to have some amazing prizes I appreciate each and everyone of you for joining me today and I hope you’ll give this pie a chance try it I’m sure you’ll love it thanks for joining me in my kitchen I certainly appreciate each and every one of you and I look

Forward to you joining me again see you soon everybody