Sugar Free Caramel Pecan Pie

• Crust
• 12 ounces murray brand sugar-free pecan shortbread cookies (1 package)
• 1/2 cup toasted pecans (ground)
• 2 tablespoons butter or 2 tablespoons margarine
• Filling
• 36 sugar-free caramels
• 1/4 cup butter or 1/4 cup margarine
• 1/4 cup milk
• 3/4 cup Splenda sugar substitute
• 3 large eggs
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup pecans

1. Pie crust:
2. Grind the pecans. If you use a blender be careful and not get them to hot or you will have pecan butter.
3. crush the cookies and mix pecans and cookies with the butter. You may want to add a 1/4 (or less) cup of Splenda to sweeten up the pecans. Press into a 9" glass deep dish pie pan.
4. Bake pie crust at 400u0b0 for 6 to 8 minutes; cool on wire rack.
5. Filling:
6. Combine caramels, butter, and 1/4 cup milk in large saucepan over medium heat. Cook, stirring constantly, 5 to 7 minutes or until caramels and butter are melted; remove from heat.
7. Stir together Splenda and next 3 ingredients. Stir into caramel mixture until thoroughly combined. Stir in pecans. Pour into prepared crust.
8. Bake pie at 400u0b0 for 10 minutes. Reduce heat to 350u0b0, and bake 20 more minutes. Remove pie to a wire rack to cool.

crust, shortbread cookies, pecans, butter, filling, sugar, butter, milk, splenda sugar substitute, eggs, vanilla extract, salt, pecans

Taken from www.food.com/recipe/sugar-free-caramel-pecan-pie-331315 (may not work)