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Salted Caramel Pecan Pie

Name: Salted Caramel Pecan Pie
Prep time: 10 min
Total time: 2 h 45 min
Yield: 8
Ingredients: 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box; 1 cup packed brown sugar; 1 cup light corn syrup; 5 tablespoons butter, cut into pieces; 1 teaspoon vanilla; 1/2 teaspoon salt; 3 eggs; 1 3/4 cups chopped pecans

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Prep 10 min
Total 2 hr 45 min
Ingredients 8
Servings 8

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A little extra salt and brown sugar give this pecan pie a rich caramel flavor.

By Pillsbury Kitchens

Updated Oct 28, 2013

Ingredients

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 cup packed brown sugar
1 cup light corn syrup
5 tablespoons butter, cut into pieces
1 teaspoon vanilla
1/2 teaspoon salt
3 eggs
1 3/4 cups chopped pecans

Make With

Pillsbury Pie Crust

Steps

1

Heat oven to 350°F. Make pie crust as directed on box for One-Crust Filled Pie, using 9-inch glass pie plate.
2

In 2-quart saucepan, heat brown sugar, corn syrup and butter to boiling over medium-high heat, stirring frequently. Remove from heat; stir in vanilla and salt. Cool 10 minutes. Beat in eggs with whisk until well combined. Stir in pecans. Pour mixture into pie crust.
3

Bake 60 to 70 minutes or until set. Cool completely before cutting, at least 1 hour.

Tips from the Pillsbury Kitchens

tip 1
Make up to a day in advance. After cool, just cover and store until ready to serve!

Nutrition Information

620 Calories, 32g Total Fat, 5g Protein, 75g Total Carbohydrate, 39g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 620

Calories from Fat: 290

Total Fat: 32g; 50%

Saturated Fat: 9g; 46%

Trans Fat: 0g

Cholesterol: 90mg; 31%

Sodium: 400mg; 17%

Potassium: 160mg; 5%

Total Carbohydrate: 75g; 25%

Dietary Fiber: 2g; 9%

Sugars: 39g

Protein: 5g

% Daily Value*:

Vitamin A: 6%; 6%

Vitamin C: 0%; 0%

Calcium: 6%; 6%

Iron: 6%; 6%

Exchanges:

1/2 Starch; 0 Fruit; 4 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 5 1/2 Fat;