Print Friendly Recipe
- Karen "Sissy" Wommack
Serves/Makes:1 9" pie
- 1 9" unbaked deep dish pie crust
- 3 large eggs
- 1/2 cup (125 ml) to 2/3 cup (150 ml) brown sugar, packed
- 1/4 cup (60 ml) butter
- 1 12.25 oz (343 grm). jar caramel ice cream topping (I use Smucker's)
- 1 tsp (5 ml). vanilla extract
- 1 tbsp (15 ml). of cornmeal
- dash of salt
- 1-1/2 cups (350 ml) pecans (chopped or whole)
- Preheat oven to 350 degrees (175 C.).
- Beat the eggs slightly with a fork in a mixing bowl.
- In a separate bowl mix the brown sugar and butter and put in the microwave and melt the butter.
- Mix the brown sugar and butter mixture with the caramel, vanilla, cornmeal, and salt.
- Let this mixture cool slightly, making sure it is cool enough that it won't cook the eggs, and to this mixture, mix in the eggs.
- Mix in the pecans and pour into the unbaked pie crust. Bake on the center oven rack for approximately 45 to 50 minutes or until it is as done as you want it. I usually cook it until the center is not quiet solid but will firm up as it cools.
- Place on a cooling rack and cool completely--about 2 hours. The secret is make sure you cool any pie on a cooling rack, this keeps the crust from getting soggy.
- Note: You can temper the eggs, by mixing the brown sugar, butter, caramel, vanilla salt and cornmeal together then adding a little bit of this mixture to the eggs and beating them and then adding that mixture back to the rest of the brown sugar mixture.
- I took a couple of recipes and added this and changed that until I got it like I liked it. Ha.
Lots of people like this better than just a pecan pie, so you decide.
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