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Caramel Pecan Pie

  • 1 9-inch pie shell; unbaked
  • 36 Kraft caramels
  • ¼ cup water
  • ¼ cup margarine
  • ¾ cups granulated sugar
  • ¼ teaspoon sea salt
  • ½ teaspoon vanilla
  • 3 each eggs, beaten
  • 1 cup pecan halves
  1. Preheat oven to 350ºF.
  2. Melt caramels with water and margarine in a saucepan over low heat. Stir occasionally until smooth.
  3. In a large mixing bowl combine sugar, salt and eggs. Gradually add caramel sauce; mix well. Stir in pecan halves and pour into pastry shell.
  4. Bake in a preheated oven for 40 minutes. Pie filling will appear soft, but becomes firm as it cools.

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