36 Kraft caramels (individually wrapped kind)
¼ cup butter
¼ cup milk
½ cup white sugar
3 eggs
½ teaspoon vanilla extract
¼ teaspoon salt
1 cup chopped pecans
9" Shortbread pie crust (recipe below)
In a saucepan with a heavy bottom, heat caramels, butter, and milk over low heat (keep stirring) until melted and smooth. Remove from heat and set aside.
Stir together sugar, eggs, vanilla and salt; add melted caramel mixture gradually. Stir in chopped nuts and pour into unbaked piecrust. Bake in preheated 350° oven for 45 to 50 minutes or until crust is golden. Remove from oven and allow to cool until filling is firm.
SHORTBREAD PIE CRUST: In large electric mixer bowl, mix 1 cup flour (spoon into cup and level off), ½ cup butter flavored Crisco, 1 teaspoon sugar and ¼ teaspoon of salt. Mix until crumbly. While mixer is running, add 2 tablespoons ice water, 1 tablespoon of beaten egg and ¾ teaspoon white vinegar. Beat until dough forms a ball. Use fingers to press dough into 9” pie plate (and up the sides). I use a two-piece 9” tart pan.
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