1 9-inch piecrust
1 cup firmly packed light brown sugar
3/4 cup butter
1/2 cup honey
3 tablespoons sugar
1/2 cup whipping cream
1/4 teaspoon vanilla extract
3 cups chopped pecans, toasted


1. Preheat oven to 350 degrees F. Place piecrust in a 9-inch pie plate and crimp edges. Bake until crust is just set, about 12 minutes.
2. In a medium saucepan, combine brown sugar, butter, honey and sugar, cook over medium heat, and stir only until melted. Boil until mixture reaches 240 degrees on a candy thermometer. Remove from heat and stir in whipping cream and pecans (mixture will bubble slightly).
3. Pour into prebaked pie shell and bake for about 30 to 35 minutes, until the filling is set around the edges but the center is still quivery.

The pie will still be slightly loose when you remove it from the oven. It will set completely when cooled.

Caramel Pecan Pie
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