Caramel Pecan Pie

• 1 whole 9" Pie Crust, Unbaked
• 1 bag Caramel Candy Bits (or 36 Unwrapped Caramel Candies)
• 1/4 cups Butter
• 1/4 cups Milk
• 1/2 cups Brown Sugar
• 3 whole Large Eggs
• 1/2 teaspoons Vanilla Extract
• 1/4 teaspoons Salt
• 1-1/2 cup Pecan Halves

1. 1. Preheat oven to 350F. In a saucepan over low heat, combine caramels, butter and milk. Cook, stirring frequently, until smooth (or if you like, microwave this in a medium bowl in 30-second to 1-minute increments until melted). Remove from heat and set aside.
2. 2. In a large bowl, combine sugar, eggs, vanilla and salt. Gradually mix in the melted caramel mixture. Stir in pecans. Pour filling into the unbaked pie crust.
3. 3. Bake in the preheated oven for 45 to 50 minutes, or until pastry is golden brown. Allow to cool until filling is firm.

pie crust, caramel candies, ubc, ubc, brown sugar, eggs, vanilla, ubc, pecan halves

Taken from tastykitchen.com/recipes/desserts/caramel-pecan-pie-2/ (may not work)