Ingredients
- 36 kraft caramels
- 9 unbaked pastry shell
- 3 eggs
- 1 pecan (halves)
- 150 gr sugar
- 60 ml water
- 55 gr margarine
- 2 gr vanilla
- 1 gr salt
Melt caramels with water & margarine in a saucepan over low heat. Stir occasionally until smooth.Combine sugar,salt & eggs. Gradually add caramel sauce;Mix well. Stir in pecan halves & pour into pastry shell.Bake @ 180ºC or 40 minutes.Pie filling will appear soft,but becomes firm as it cools.
