The best caramel pecan pie recipe is quick and easy, with a few easy shortcuts. This is a rich, gooey, seasonal pie with an unbelievable texture is best served warm, straight from the oven.
Preheat oven to 350℉. Grease 9" pie dish and add crust.
1 frozen pie crust
In a saucepan over low heat, melt butter. Whisk in milk and caramels. Stir frequently until smooth. Remove from heat.
¼ cup unsalted butter, ¼ cup milk, 30 baking caramels
In a large mixing bowl or stand mixer fitted with the whisk attachment on low, combine brown sugar, eggs, vanilla and salt. Gradually blend in caramel until just combined. Fold in pecans.
¾ cup light brown sugar, 3 large eggs, 1 teaspoon vanilla extract, ¼ teaspoon salt, 1⅓ cup chopped pecans
Pour mixture into pie crust. Bake in the center of oven 30 minutes. Remove and tent crust with foil. Return to oven to bake 5 minutes or until the sides are firm and set and the center slightly jiggles. Allow to cool 10-15 minutes and serve warm.