Best Smuckers Caramel Topping Pecan Pie Recipes

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SMUCKER'S CARAMEL TOPPING PECAN PIE



Smucker's Caramel Topping Pecan Pie image

This is the easiest pecan pie I have ever made...With my busy schedule I have to make my life easy...

Provided by Rita Jo

Categories     Pie

Time 50m

Yield 6 serving(s)

Number Of Ingredients 6

1 (9 inch) pie crusts
2/3 cup sugar
1/4 cup butter or 1/4 cup margarine, melted
3 eggs
1 (12 ounce) jar caramel topping
1 1/2 cups pecan halves

Steps:

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

Nutrition Facts : Calories 655.2, Fat 37.9, SaturatedFat 9.7, Cholesterol 113.9, Sodium 457, Carbohydrate 76.9, Fiber 4, Sugar 23.3, Protein 8.2

CARAMEL PECAN PIE



Caramel Pecan Pie image

This is hands down the best pecan pie-it's so good, it's scary! I'm making it for Thanksgiving because there will be others around to share it with me. Here's the trick: Toss the bag of caramels to your kid or spouse and promise they can eat whatever is left after they unwrap your 36 caramels. -Larry Crowder, Grand Blanc, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 10

36 caramels
1/4 cup water
1/4 cup butter, cubed
3 large eggs, room temperature
3/4 cup sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
1-1/3 cups chopped pecans, toasted
1 frozen deep-dish pie crust (9 inches)
Pecan halves, optional

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.

Nutrition Facts : Calories 541 calories, Fat 29g fat (7g saturated fat), Cholesterol 88mg cholesterol, Sodium 301mg sodium, Carbohydrate 68g carbohydrate (49g sugars, Fiber 2g fiber), Protein 7g protein.

CARAMEL PECAN PIE



Caramel Pecan Pie image

Buttery, nutty, and a touch of caramel, this is a very yummy pie! Full of flavor! Serve hot or cold, with a good size dollop of whipped topping or vanilla ice cream.

Provided by CORWYNN DARKHOLME

Categories     Desserts     Pies     Pecan Pie Recipes

Time 1h20m

Yield 8

Number Of Ingredients 9

1 (9 inch) unbaked pie crust
36 individually wrapped caramels, unwrapped
¼ cup butter
¼ cup milk
¾ cup white sugar
3 eggs
½ teaspoon vanilla extract
¼ teaspoon salt
1 cup pecan halves

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.

Nutrition Facts : Calories 535.5 calories, Carbohydrate 66.4 g, Cholesterol 88.8 mg, Fat 28.6 g, Fiber 2.1 g, Protein 7.4 g, SaturatedFat 8.1 g, Sodium 371.2 mg, Sugar 49.6 g

SOUTHERN LIVING CARAMEL-PECAN PIE



Southern Living Caramel-Pecan Pie image

I love Carmel, I love Pecan Pie... I saw someone post something about seeing a recipe like this and had to do a search, and here is what I found from Southern Living.

Provided by iewe7726

Categories     Pie

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

0.5 (15 ounce) package refrigerated pie crusts
28 caramels
1/4 cup butter
1/4 cup water
3/4 cup sugar
2 large eggs
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup pecans, coarsely chopped and toasted

Steps:

  • Fit pie crust into a 9-inch pie plate according to package directions; fold the edges under, and crimp.
  • Prick the bottom and sides of pie crust with a fork.
  • Bake the pie crust at 400F for 6 to 8 minutes or until lightly browned; cool on wire rack.
  • Combine the caramels, butter, and 1/4 cup water in large saucepan over medium heat.
  • Cook, stirring constantly, 5 to 7 minutes or until caramels and butter are melted; remove from heat.
  • Stir together sugar and next 3 ingredients.
  • Stir into caramel mixture until thoroughly combined.
  • Stir in pecans.
  • Pour into prepared crust.
  • Bake pie at 400° for 10 minutes.
  • Reduce heat to 350°, and bake 20 more minutes, shielding edges of crust with aluminum foil to prevent excessive browning.
  • Remove pie to a wire rack to cool.

Nutrition Facts : Calories 506.3, Fat 27.2, SaturatedFat 8.2, Cholesterol 64.2, Sodium 352.2, Carbohydrate 62.9, Fiber 2.2, Sugar 43.6, Protein 6.2

CARAMEL-PECAN CHEESECAKE PIE



Caramel-Pecan Cheesecake Pie image

In fall or any time of year, this nutty, rich and delicious pecan pie recipe is one I am proud to serve. While it seems very special, this caramel pecan cheesecake is a snap to make. -Becky Ruff, Monona, Iowa

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 8

1 sheet refrigerated pie crust
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
1-1/4 cups chopped pecans
1 jar (12-1/4 ounces) fat-free caramel ice cream topping
Additional fat-free caramel ice cream topping, optional

Steps:

  • Preheat oven to 375°. Line a 9-in. deep-dish pie plate or cast-iron skillet with crust. Trim and flute edges. In a small bowl, beat cream cheese, sugar, 1 egg and vanilla until smooth. Spread into crust; sprinkle with pecans., In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour slowly over pecans., Bake 35-40 minutes or until lightly browned (loosely cover edges with foil after 20 minutes if pie browns too quickly). Cool on a wire rack 1 hour. Refrigerate 4 hours or overnight before slicing. If desired, garnish with additional caramel ice cream topping.

Nutrition Facts : Calories 502 calories, Fat 33g fat (11g saturated fat), Cholesterol 142mg cholesterol, Sodium 277mg sodium, Carbohydrate 45g carbohydrate (26g sugars, Fiber 2g fiber), Protein 8g protein.

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