Caramel Pecan Pie Food

CARAMEL-PECAN APPLE PIE

Steps:

• Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, toss apples with lemon juice and vanilla. Mix pecans, sugars, cinnamon and cornstarch; add to apples and toss to combine., Spread caramel topping onto bottom of crust. Fill with apple mixture. Drizzle with butter. , For streusel topping, mix flour and sugar. Cut in butter until crumbly; stir in pecans. Sprinkle over filling., Bake on a lower oven rack until filling is bubbly, 65-75 minutes. Drizzle with caramel topping. Cool on a wire rack. If desired, serve with whipped cream and additional caramel topping.

ULTIMATE CHOCOLATE CARAMEL PECAN PIE

Steps:

• Heat oven to 350°F.
• Use pulsing action to blend 2 cups nuts in blender until finely ground. Mix with granulated sugar and butter; press onto bottom and up side of 9-inch pie plate. Bake 12 to 15 min. or until lightly browned. (If crust puffs up during baking, gently press down with back of spoon.) Cool completely.
• Microwave caramels and 1/3 cup whipping cream in microwaveable bowl on HIGH 2-1/2 to 3 min. or until caramels are completely melted and mixture is well blended, stirring after each minute. Pour into crust. Chop remaining nuts; sprinkle over caramel layer.
• Cook chocolate, remaining cream, powdered sugar and vanilla in saucepan on low heat just until chocolate is completely melted and mixture is well blended, stirring constantly. Pour over pie; spread to cover top of pie. Refrigerate 2 hours.

CARAMEL PECAN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C.) In a saucepan over low heat, combine caramels, butter and milk. Cook, stirring frequently, until smooth. Remove from heat and set aside.
• In a large bowl, combine sugar, eggs, vanilla and salt. Gradually mix in the melted caramel mixture. Stir in pecans. Pour filling into unbaked pie crust.
• Bake in the preheated oven for 45 to 50 minutes, or until pastry is golden brown. Allow to cool until filling is firm.

CARAMEL PECAN PIE

Steps:

• Preheat oven to 350°. In a small heavy saucepan, combine the caramels, water and butter. Cook and stir over low heat until caramels are melted. Remove from the heat and set aside. , In a small bowl, beat the eggs, sugar, vanilla and salt until smooth. Gradually add caramel mixture. Stir in chopped pecans. Pour into crust. If desired, arrange pecan halves over filling. , Bake until set, 35-40 minutes. Cool on a wire rack. Refrigerate leftovers.

CARAMEL PECAN APPLE PIE

Steps:

• Whisk 2 1/2 cups flour and salt together in a bowl. Cut in shortening with 2 knives or pastry blender until the mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, tossing with a fork, until flour mixture is moistened and dough comes together. Do not add more water than you need. Divide the dough in half and shape into 2 balls. Wrap in plastic wrap and refrigerate, at least 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch pie pan with wax paper.
• Melt 1/2 cup unsalted butter in a saucepan over medium heat. Stir in 3 tablespoons flour to form a paste. Stir in 1/4 cup white sugar, 1/2 cup brown sugar, 1/4 cup water, vanilla extract, cinnamon, and nutmeg; bring to a boil. Reduce heat and simmer until filling mixture is thickened slightly, about 3 minutes.
• Melt 1/3 cup butter in a separate saucepan over low heat. Add 1/2 cup brown sugar and whisk until smooth, about 2 minutes. Stir in pecans.
• Spread pecan mixture evenly onto lined pie pan. Roll out one ball of dough; line pie pan over pecan mixture. Toss apples with filling mixture; pour into pie plate. Roll out second ball of dough and place over apple filling. Crimp edges of bottom and top crusts together. Cut several small slits into top crust to vent. Place pie on foil-lined baking sheet.
• Bake pie in the preheated oven until crust is golden brown, about 1 hour.
• Remove pie from oven and allow to cool slightly, 5 to 10 minutes. Place a serving plate gently over pie and carefully flip to invert, being careful not to come in contact with molten sugar. Peel off waxed paper; cool for 1 hour.

TALL CARAMEL-BANANA 'N PECAN PIE

Steps:

• Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Stir in 2 cups whipped topping with whisk; set aside.
• Spread 1/4 cup caramel topping onto bottom of crust; top with layers of 1/4 cup pecans, bananas and cream cheese mixture. Cover with remaining whipped topping and pecans.
• Refrigerate 2 hours. Drizzle with remaining caramel topping just before serving.

CARAMEL-PECAN PUMPKIN PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat the eggs, pumpkin, and half-and-half together in a mixing bowl until smooth. Stir in the sugar, flour, lemon zest, vanilla, salt, cinnamon, nutmeg, and allspice until evenly blended. Pour the pumpkin mixture into the prepared pie shell. Cover the edges of the pie with aluminum foil strips to prevent burning.
• Bake in preheated oven for 20 minutes.
• Meanwhile, prepare the pecan caramel topping by mixing the brown sugar, pecans, and butter together in a bowl until evenly blended. Carefully spoon over the top of the pie. Continue baking the pie until the topping is golden and bubbly, and a knife inserted in the center comes out clean, about 20 minutes more. Cool on a wire rack.

SALTED CARAMEL PECAN PIE

Steps:

• Stir together the sugar, water, and corn syrup in a large skillet. Cook over medium-high heat, without stirring, for 8 to 10 minutes or until mixture turns a deep honey color. Remove from heat.
• Add butter and stir until melted. Gradually stir in cream. Stir in sea salt.
• Pour mixture into a medium bowl and let cool for 30 minutes.
• Preheat oven to 350 degrees.
• Whisk eggs into cooled caramel mixture. Stir in pecans.
• Unroll pie crust and shape it to fit a 9-inch pie plate. Fold edges under and crimp.
• Pour filling into crust. Place in oven for 50 to 55 minutes.

SOUTHERN LIVING CARAMEL-PECAN PIE

Steps:

• Fit pie crust into a 9-inch pie plate according to package directions; fold the edges under, and crimp.
• Prick the bottom and sides of pie crust with a fork.
• Bake the pie crust at 400F for 6 to 8 minutes or until lightly browned; cool on wire rack.
• Combine the caramels, butter, and 1/4 cup water in large saucepan over medium heat.
• Cook, stirring constantly, 5 to 7 minutes or until caramels and butter are melted; remove from heat.
• Stir together sugar and next 3 ingredients.
• Stir into caramel mixture until thoroughly combined.
• Stir in pecans.
• Pour into prepared crust.
• Bake pie at 400° for 10 minutes.
• Reduce heat to 350°, and bake 20 more minutes, shielding edges of crust with aluminum foil to prevent excessive browning.
• Remove pie to a wire rack to cool.

EASY CARAMEL-PECAN PIE

Steps:

• Flute edges of the thawed pie pastry as desired then prick bottom and sides with a fork.
• Bake in a 400 degree oven for for about 6 minutes or until lightly browned.
• Combine the caramels, butter and 1/4 cup water in a large saucepan over medium heat; cook stirring with wooden spoon constantly for about 6-7 minutes, or until the caramels and butter are melted, remove from heat.
• In a bowl whisk together the sugar, eggs, vanilla and salt until blended; add to the caramel and mix until thoroughly combined.
• Stir in the chopped pecans.
• Pour into the prepared pie crust.
• Bake at 400 degrees for 10 minutes; reduce heat to 350 degrees and bake for 20 minutes more (cover the pie crust edges to prevent overbrowning if necessary).
• Cool and top with whipped cream or vanilla ice cream.

CARAMEL-BOURBON PECAN PIE

Steps:

• Heat oven to 375°F.
• Cook caramels, water, butter and bourbon in medium saucepan on medium heat 8 min. or until caramels are completely melted and mixture is well blended. Remove from heat.
• Spread nuts onto bottom of pie crust. Whisk eggs, sugar and vanilla in medium bowl until blended. Gradually stir in caramel mixture; pour over nuts.
• Bake 40 to 45 min. or until knife inserted in center comes out clean. Cool completely.
• Refrigerate 2 hours.

CARAMEL PECAN PIE

Steps:

• Preheat oven to 170 degrees celsius. Place the flan case on a baking tray.
• Whisk together the condensed milk, sugar, eggs and vanilla in a bowl.
• Sprinkle the pie case with the nuts. Pour in the egg mixture.
• Bake for 30-35 minutes, covering with foil if necessary to prevent over browning, until filling is set and golden. Set aside for 10 minutes or until firm.
• Serve warm or at room temperature.

CARAMEL PECAN PIE

Steps:

• Melt caramels with water & margarine in a saucepan over low heat.
• Stir occasionally until smooth.Combine sugar,salt & eggs.
• Gradually add caramel sauce;Mix well.
• Stir in pecan halves & pour into pastry shell.Bake at 350 degree for 40 minutes.Pie filling will appear soft,but becomes firm as it cools.

DECADENT CARAMEL PECAN PIE

Steps:

• Preheat oven to 350°. In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. Combine milk and egg yolks; stir into crumb mixture until dough forms a ball. Press onto the bottom and up the sides of an ungreased 9-in. deep-dish pie plate; flute edges. Cover and refrigerate., In a large saucepan, combine the sugar, butter and syrup; bring to a boil over medium heat, stirring constantly. Remove from the heat. , In a large bowl, beat the eggs, egg whites and vanilla. Gradually add hot syrup mixture. Stir in pecans. Pour into pastry shell. , Cover edges loosely with foil. Bake 35-40 minutes or until set. Cool on a wire rack. Refrigerate leftovers.

SALTED CARAMEL PECAN PIE

Steps:

• To make the pie crust, whisk together flour, sugar, and salt in a large bowl. Add butter and mix with a pastry blender or fork until the mixture resembles coarse meal and the butter is the size of small peas.Add 1 tablespoon of water and continue mixing. Add more water as needed, 1 tablespoon at a time, until a dough forms. Wrap the dough tightly in plastic wrap. Refrigerate for at least 2 hours.Remove dough from refrigerator. If necessary, let it sit at room temperature for 10 to 15 minutes until slightly softened but still cold.Lightly flour work surface. Roll out dough into a circle about 1/8-inch thick.Transfer the dough to a lightly greased 9-inch pie plate. Trim any excess dough from the edges.For a simple fluted edge, press the knuckle of one finger into the rim of the crust while holding two fingers about a half inch apart on either side of your knuckle. Repeat around the entire edge of the crust.Preheat oven to 350°F. Line the crust with parchment paper so that the paper overhangs on all sides. Fill pan with pie weights (or dried beans).Bake for 20 to 25 minutes, or until edges are browned.Remove weights and lining. Cool completely.To make the filling, first place nuts in the baked pie crust. Set aside.Place sugar and water in a medium heavy saucepan. Cook over medium heat, stirring constantly, until sugar is dissolved.Increase heat to medium-high and continue cooking, without stirring, until mixture turns amber. Be sure to watch closely to prevent burning.Remove from heat and carefully add cream. (Mixture will bubble.) Stir until combined. Add butter, corn syrup, vanilla, and salt. Stir until combined and smooth.Pour caramel over nuts in pie crust. Sprinkle with coarse salt. Allow to sit at room temperature for 15 minutes. Then, refrigerate until set.

CARAMEL PECAN APPLE PIE

Steps:

• Melt 1/4 cup butter and pour into the bottom of the pie crust; spread to cover bottom.
• Sprinkle brown sugar over butter and cover with chopped pecans.
• Place apple slices in pie crust over the nuts and sugar.
• In a small bowl, mix together the granulated sugar, flour, cinnamon, nutmeg, and salt.
• Sprinkle over the apple slices.
• Sprinkle with water and dot apple slices with additional butter.
• Place top crust over apples and flute edges.
• Bake at 425° for 15 minutes.
• Reduce heat to 350° and bake for an additional 35-40 minutes.
• If fluted edges start to get too dark, cover with foil.

EASY SALTED CARAMEL PECAN PIE BARS

Steps:

• Preheat the oven to 350 degrees.
• Line a 9x13-inch baking dish with parchment paper and leave enough paper at each end to lift the bars out of the pan after baking.
• Spray the parchment and sides of the pan with cooking spray. Set aside.
• In a large mixing bowl, combine the flour, cornstarch, dark brown sugar, and butter.
• With a hand mixer at medium speed, beat the mixture until the mixture resembles sand with fine crumbs.
• Press the mixture into the prepared pan. Use your hands to press the mixture smooth.
• Bake in the preheated oven for 8 minutes.
• Remove from the oven and set aside to cool.
• In a large, heavy-bottomed saucepan over medium heat, stir together the butter, light brown sugar, and honey.
• Cook, stirring constantly, until thick and bubbly - about 7-8 minutes.
• Pour in the cream and continue to cook, stirring until a candy thermometer inserted in the mixture hits the soft-ball stage (240 degrees) - about 10 minutes.
• Remove from the heat and stir in the vanilla and pecans.
• Carefully pour the mixture over the crust, using an offset spatula to spread it evenly to all corners. Set aside.
• In a food processor, add the toasted pecans and sea salt. Process until finely chopped.
• Sprinkle the pecan/salt mixture evenly over the top of the caramel mixture.
• Bake for 15 minutes or until the caramel is bubbly. Remove from the heat and place on a wire rack to cool completely.
• To serve, run a butter knife along the sides of the pan. Use the parchment paper overhang to lift the dessert out of the pan. Cut the bars into squares. If your knife gets sticky, dip it in hot water before making the next cut.
• Arrange the squares on a platter and drizzle with caramel sauce, if desired.

SALTED CARAMEL PECAN PIE

Steps:

• Make the salted caramel: Combine the sugar and 1/2 cup water in a large saucepan. Set over high heat and stir gently until the sugar dissolves. Stop stirring when the mixture begins to boil. Brush away any sugar crystals that form on the sides of the pan with a wet pastry brush. Cook until the mixture is the color of maple syrup, about 20 minutes. Off heat, slowly whisk in the cream, vanilla, and kosher salt. The mixture will bubble vigorously; be careful: It is extremely hot. Pour into a large heatproof bowl and set aside until cool.
• Preheat the oven to 375° with a rack in the center of the oven. Fill the pie shell with the pecans and set on a rimmed baking sheet. Whisk the eggs into the caramel mixture and pour over the pecans.
• Bake until the filling has puffed and the crust is golden brown, about 1 hour and 15 minutes, tenting the edges of the pie with foil if they darken too quickly. Transfer to a wire rack to cool completely before serving. Sprinkle with flaky sea salt.

SALTED CARAMEL PECAN PIE

Steps:

• Preheat the oven to 350 degrees F.
• Place the piecrust on a baking sheet, prick with a fork and bake for 15 minutes.
• Add the brown sugar, corn syrup, butter and salt to a medium saucepan. Place over medium heat and stir while the mixture melts. Bring to a boil. Remove from the heat and cool. Whisk in the eggs and the pecans. Add to the pie shell on the baking sheet and bake for 50 minutes. Cool completely before serving.

CARAMEL-PECAN BLACK BOTTOM PIE

Steps:

• For crust:
• Combine flour, sugar and salt in processor. Add butter and blend using on/off turns until mixture resembles coarse meal. Beat water, egg yolk and vanilla together in small bowl. Add egg mixture to processor and process until large moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 30 minutes. (Dough can be prepared up to 2 days ahead. Let dough stand at room temperature to soften slightly before continuing.)
• Position rack in center of oven and preheat to 350°F. Lightly butter 9-inch-diameter pie pan. Roll dough out on floured surface to 13-inch round. Transfer to prepared pan. Fold edges under and crimp to form high fluted edge. Freeze until firm, about 15 minutes. Line crust with foil and fill with dried beans or pie weights. Bake until sides are set, about 20 minutes. Remove foil and beans. Pierce bottom of crust until golden brown, about 20 minutes. Cool on rack.
• For filling:
• Combine brandy and vanilla in small bowl. Sprinkle gelatin over and let stand 10 minutes. Place chocolate in medium bowl. Mix sugar, cornstarch and salt in heavy medium saucepan. Gradually whisk half and half and egg yolks into sugar mixture. Cook over medium-high heat until custard is thick and smooth and begins to boil, whisking constantly, about 3 minutes. Quickly add 1 1/4 cups custard to chocolate. Stir until chocolate melts and mixture is smooth. Add brandy and gelatin mixture to remaining hot custard. Stir until gelatin dissolves. Spread chocolate filling in crust. Spread brandy filling over. Refrigerate uncovered until pie is completely cool.
• For topping:
• Heat sugar and water in heavy small saucepan over low heat, stirring until sugar dissolves. Increase heat and boil, without stirring, until mixture is deep amber, brushing down sugar crystals from sides of pan with wet pastry brush, about 11 minutes. Remove from heat and add cream (mixture will bubble up). Add butter and stir until smooth. Stir over low heat until color deepens and caramel thickens slightly, about 3 minutes. Mix in pecans. Transfer to small bowl. Refrigerate until cool but not set, stirring occasionally, about 30 minutes.
• Spoon topping over brandy layer. Chill pie until topping is set, about 2 hours. (Can be prepared 1 day ahead. Cover and refrigerate.)

PECAN, CARAMEL AND FUDGE PIE

Steps:

• Make crust:
• Blend all ingredients in processor. Press crumb mixture onto bottom and up sides of 9-inch-diameter glass pie dish. Cover crust and freeze while preparing filling. (Can be made 1 week ahead. Keep frozen.)
• Make filling:
• Preheat oven to 350°F. Combine butter, brown sugar and corn syrup in heavy medium saucepan. Bring to boil, stirring often. Boil 1 minute. Stir in nuts and cream. Boil until mixture thickens slightly, about 3 minutes. Remove from heat. Add chocolate. Stir until chocolate melts and mixture is well blended.
• Pour hot filling into crust. Using spoon, evenly distribute nuts. Bake until filling bubbles all over, about 10 minutes. Transfer pie to rack and cool

NO-BAKE CARAMEL-PECAN PIE CHEESECAKE

Steps:

• Microwave 6 caramels and 2 Tbsp. milk in large microwaveable bowl on HIGH 1 min. 15 sec. or until caramels are completely melted when stirred. Add cream cheese; beat with mixer until blended.
• Add dry pudding mix and 1 cup of the remaining milk; beat 2 min. Whisk in 1 cup COOL WHIP; spoon into pie crust.
• Microwave remaining caramels and milk in medium microwavable bowl 1-1/2 min. or until caramels are completely melted and sauce is well blended, stirring after 1 min. Add nuts; mix well. Spread over top of pie to within 1 inch of edge.
• Refrigerate 4 hrs.
• Serve topped with remaining COOL WHIP.

CARAMEL PECAN PIE

Steps:

• 1. STIR flour and salt in large bowl until blended. Cut in shortening using pastry blender or fork until shortening pieces are the size of peas. Gradually stir in water with fork, 1 tablespoon at a time, just until dough holds together. Shape into ball. Flatten into 1/2-inch thick disk. Wrap in plastic wrap. Chill 30 minutes or up to 2 days.
• 2. HEAT oven to 350°F. On floured surface, roll dough into a 12-inch circle. Line 9-inch pie plate with dough. Flute edges, as desired. Chill until ready to use.
• 3. WHISK eggs in medium bowl. Whisk in sugar until dissolved. Stir in caramel topping and butter until blended. Stir in pecans. Pour into crust.
• 4. BAKE 45 minutes or until knife inserted in center comes out clean. Cool completely on wire rack.