Caramel Crunch Pecan Pie Recipes

CARAMEL PECAN PIE

Steps:

• Preheat oven to 350°. In a small heavy saucepan, combine the caramels, water and butter. Cook and stir over low heat until caramels are melted. Remove from the heat and set aside. , In a small bowl, beat the eggs, sugar, vanilla and salt until smooth. Gradually add caramel mixture. Stir in chopped pecans. Pour into crust. If desired, arrange pecan halves over filling. , Bake until set, 35-40 minutes. Cool on a wire rack. Refrigerate leftovers.

CHOCOLATE-CARAMEL-PECAN CRUNCH

Steps:

• Heat oven to 300°F. In medium bowl, mix melted butter and brown sugar. In ungreased 15x10x1-inch pan, place corn puffs snacks and pecans. Pour butter mixture over snacks mixture, stirring to coat evenly.
• Bake 20 to 25 minutes, stirring twice, until golden brown.
• Remove 6 cups snacks mixture; place on waxed paper. Sprinkle chocolate chips over remaining hot mixture in pan; toss until chocolate is melted and pieces are completely coated. Cool each mixture completely, about 10 minutes.
• When mixtures are completely cooled, toss together in large bowl or container.

CARAMEL PECAN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C.) In a saucepan over low heat, combine caramels, butter and milk. Cook, stirring frequently, until smooth. Remove from heat and set aside.
• In a large bowl, combine sugar, eggs, vanilla and salt. Gradually mix in the melted caramel mixture. Stir in pecans. Pour filling into unbaked pie crust.
• Bake in the preheated oven for 45 to 50 minutes, or until pastry is golden brown. Allow to cool until filling is firm.

CARAMEL APPLE PECAN CRUNCH PIE

Steps:

• 1. Pie Crust: Place all ingredients in a 9 inch pie plate, mix well with hands. Spread out in pie plate.
• 2. Filling: peel and slice apples in to a large bowl Sprinkle 1 teaspoon cinnamon over apple slices and lightly toss. Pour in to your crust.
• 3. Topping: Mix all ingredients in a bowl until well blended. Heap over top of apples. Bake at 350 degrees for 35-45 minutes depending on your oven. Topping will be golden brown and apples will be soft but not mushy. Cool for 30 minutes.
• 4. Caramel Drizzle: After pie has cooled for 30 minutes, melt caramels and milk in microwave safe dish, microwave until smooth, keep a close eye on this so you do not over cook, I use 15 second increments, drizzle about half over top of pie, sprinkle with chopped pecans, lightly drizzle remaining caramel over nuts. You can garnish with whole pecans if you like.

CRUNCHY CARAMEL APPLE PIE

Steps:

• Prepare Pastry for Single-Crust Pie. On a lightly floured surface, roll out dough to a 12-inch circle. Transfer pastry to a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim; crimp edge as desired.
• In a large mixing bowl stir together sugar, flour, cinnamon, and salt. Add apple slices and gently toss until coated. Transfer apple mixture to the pastry-lined pie plate. Sprinkle Crumb Topping over apple mixture.
• To prevent overbrowning, cover edge of pie with foil. Bake in a 375 degree F oven for 25 minutes. Remove foil. Bake for 25 to 30 minutes more or until top is golden. Remove from oven; sprinkle pie with pecans, then drizzle with caramel topping. Cool on a wire rack. Makes 8 servings. Pastry for Single-Crust Pie
• In a bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Using 4 to 5 tablespoons cold water total, sprinkle 1 tablespoon of water at a time over the flour mixture, tossing with a fork until all of the dough is moistened. Form dough into a ball. Crumb Topping
• Stir together brown sugar, flour, and rolled oats. Using a pastry blender, cut in butter or margarine until the topping mixture resembles coarse crumbs.

CARAMEL CRUNCH APPLE PIE

Steps:

• Combine flour, brown sugar, butter and cinnamon; spread into an ungreased 8-in. square baking pan. Bake at 400° for 6-8 minutes or until golden brown. Cool; crumble and set aside. Sprinkle apple with lemon juice. Combine sugar, flour and cinnamon; toss with apples. Place apples in pie shell. Cut a circle of foil to cover apples but not the edge of pastry; place over pie. Bake at 425° for 10 minutes. Reduce heat to 375°; bake for 35 minutes or until apples are tender., Meanwhile, in a saucepan over low heat, melt caramels with milk, stirring frequently. Remove foil from pie. Pour caramel mixture over apples. Sprinkle with topping; return to the oven for 5 minutes. Serve warm.

CARAMEL PECAN CRUNCH PUMPKIN PIE

Steps:

• Coat the bottom of the graham cracker crust with 2 tablespoons caramel; cover with 1/2 of the chopped pecans.
• Mix pumpkin puree, milk, vanilla pudding mix, cheesecake pudding mix, cinnamon, nutmeg, and cloves in a large bowl until smooth. Pour over pecans in the pie crust. Smooth whipped topping over the surface with a spatula.
• Drizzle remaining 2 tablespoons caramel over whipped topping. Garnish with remaining chopped pecans. Refrigerate until pie is chilled through and firm, at least 1 hour.

CHOCOLATE CARAMEL CRUNCH PIE

Steps:

• Preheat the oven to 350 degrees F. Break the graham crackers into small pieces and place in a food processor. Pulse to blend into fine crumbs. Add the butter, cocoa powder and salt and pulse, in 2 second intervals, until combined and the consistency of wet sand. Press the mixture into and up the sides of a 9-inch pie plate. Bake until toasted and fragrant, about 8 minutes. Cool before filling, about 15 minutes.
• Scoop the dulce de leche into a medium bowl. Using a rubber spatula, fold in the walnuts, chocolate chunks and orange zest. Pour the filling into the prepared pie shell and refrigerate until chilled all the way through and set, about 3 hours.
• Just before serving, use a hand-mixer to whip the heavy cream and vanilla in a medium until soft peaks form. Sprinkle the flake salt on the pie, top with the whipped cream and grate the unsweetened chocolate over the top. Serve.

CARAMEL CRUNCH PECAN PIE

Steps:

• 1. For toffee: Grease a jellyroll pan with butter flavor shortening.
• 2. Combine brown sugar, salt, butter, boiling water and vinegar in large saucepan.
• 3. Stir until well blended.
• 4. Cook and stir over medium heat until mixture comes to a boil.
• 5. Cover and boil 2 to 3 minutes.
• 6. Uncover and brush brown sugar crystals with wet pastry brush.
• 7. Boil slowly wothout stirring until mixture reaches hard-crack stage, 295 to 310 degrees on candy thermometer.
• 8. Stir gently without touching sides of saucepan.
• 9. Pour into pan, spreading if necessary.
• 10. Cool to room temperature.
• 11. Break into squares, then break up enough squares to make 3 tablespoons small bits or pieces.
• 12. Cover and store remainder of candy for eating.
• 13. For crust: Combine flour and salt in medium-size bowl.
• 14. Cut in shortening until all flour is blended to form pea-sized chunks.
• 15. Sprinkle with ice water, 1 tablespoon at a time.
• 16. Toss lightly with fork until dough will form a ball.
• 17. Divide dough in half.
• 18. Press between hands to form a couple of 5 to 6 inch \"pancakes\".
• 19. Roll dough for bottom crust into circle between sheets of plastic wrap.
• 20. Peel off top sheet.
• 21. Trim pastry 1 inch larger than upside-down 9-inch pie plate.
• 22. Fit into pie plate.
• 23. Press to fit.
• 24. Remove other sheet of plastic wrap.
• 25. Freeze.
• 26. Roll second \"pancake\" same as for crust.
• 27. Freeze 15 minutes.
• 28. Heat oven to 400 degrees.
• 29. Cut out 26 to 28 leaf shapes and 3 larger maple-leaf shapes from rolled pastry.
• 30. Arrange leaves in overlapping and slightly curved pattern on baking sheet.
• 31. Brush with whipping cream.
• 32. Moisten tips of small leaves with ice water.
• 33. Press around edge of crust in overlapping fashion.
• 34. Brush with cream.
• 35. Bake leaves at 400 degrees 10 minutes, or until lightly browned.
• 36. For filling: Combine granulated sugar, salt, corn syrup, eggs, syrup, melted butter, vanilla and molasses in medium-size bowl.
• 37. Beat with whisk until blended.
• 38. Stir in nuts.
• 39. Pour into unbaked pie shell.
• 40. Bake at 400 degrees 10 minutes.
• 41. Reduce temperature to 350 degrees.
• 42. Bake 25 to 35 minutes, or until filling is firm when pie is shaken gently.
• 43. Cover edge to keep from overbrowning.
• 44. For sauce: Combine granulated sugar and water in small saucepan.
• 45. Cook and stir over low heat until sugar dissolves.
• 46. Increase heat to medium.
• 47. Boil without stirring 11 minutes until mixture is deep amber color, brushing down sugar crystals from sides of pan with wet pastry brush.
• 48. Remove from heat.
• 49. Stir in whipping cream; mixture will bubble up. Add butter, stirring until smooth.
• 50. Cook and stir over low heat about 3 minutes or until color deepens and sauce thickens slightly.
• 51. Spoon 1/2 cup over warm pie.
• 52. Cool 1 hour.
• 53. Cover and refrigerate remaining sauce for ice cream topping.
• 54. Sprinkle top with toffee bits.
• 55. Place leaf decoration to 1 side of pie.
• 56. Refrigerate 4 hours before serving.