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Categories:Viewed: 1 - Published at: 8 years ago
Ingredients
- 1/4 c. water
- 1/4 c. Parkay margarine
- 3/4 c. sugar
- 1/4 tsp. salt
- 1/2 tsp. vanilla
- 3 eggs, beaten
- 1 c. pecan halves
- 9-inch unbaked pastry shell
- 36 Kraft caramels
Method
- Melt caramels with water and margarine in covered double boiler or in a saucepan over low heat.
- Stir occasionally until smooth.
- Combine sugar, salt, vanilla and eggs.
- Gradually add caramel sauce; mix well.
- Stir in pecan halves.
- Pour into pastry shell; bake at 350° for 45 minutes.
- Pie filling will appear to be very soft, but becomes firm as it cools.
