Easiest Darn Caramel-Pecan Pie You'll Ever Make

Got any leftover caramels from Halloween? Then you've got the key ingredient to making this truly easy and tasty pecan pie. I mean, it's so easy that I was able to make four of them for a recent dessert auction in almost no time at all.

What made it quick was using store-bought unbaked pastry/pie shells, but you can definitely make your own pie crust using your favorite recipe if you want. When I first saw the recipe, I was skepitcal about how the pies would taste because of the store-bought pie shells. But the pies turned out just as flaky and flavorful as they would have had I used my favorite pie crust recipe.

The recipe is adapted from a Kraft recipe I got when I was in high school, and the finished product is worth every calorie. And because it's easy to bake, it works for me.

Caramel Pecan Pie

36 caramels

1/4 C. water

1/4 C. margarine

1/2 C. sugar

3 eggs, beaten

1/2 tsp. vanilla

1/4 teaspoon kosher salt

1 C. pecan halves

1 9-inch unbaked pastry shell

1) Melt caramels with water and margarine in a saucepan over low heat. Stir frequently until sauce is smooth.

2) In a separate bowl, combine sugar, beaten eggs, vanilla and salt. Gradually (as in, don't dump the whole thing in unless you want scrambled eggs in your pie) add the caramel sauce and mix well.

3) Stir in the nuts; pour in to pastry shell.

4) Bake at 350 degrees for 45-50 minutes. The pie filling will appear soft, but will become firm as it cools.

For more Works For Me Wednesday ideas, visit We Are That Family.