Sunday, April 8, 2012

Carmel-Pecan Pie

1 pie crust
2/3 cup sugar
1/4 cup butter or margarine, melted
3 eggs
1 jar caramel topping
1 to 1 1/2 pecan halves

Preheat oven to 350'. In mixing bowl, beat eggs slightly with fork. Add sugar, stirring until dissolved. Stir in caramel toppings and butter; mix well. Stir in pecan halves. Pour filling into pie shell. Bake at 350' for 45 minutes or until knife inserted off-center comes out clean. Cool thoroughly on rack before serving. Cover, chill to store.

For Gluten/Dairy Free - use Gluten Free Pie Crust and utilize dairy free butter (I use Best Life).

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