Enhance this bourbon pecan pie with sweet, toasty melted caramel. Top each serving with a dollop of COOL WHIP for a delicious Caramel-Bourbon Pecan Pie.
What You Need
Original recipe yields 8 servings
36 KRAFT Caramels
1/4 cup water
1/4 cup butter
2 Tbsp. bourbon
1 pkg. (6 oz.) PLANTERS Pecan Halves
1 frozen deep-dish pie crust (9 inch), thawed
3/4 cup sugar
1 tsp. vanilla
Add To Shopping List
Please use alcohol responsibly.
Let's Make It
Heat oven to 375°F.
Cook caramels, water, butter and bourbon in medium saucepan on medium heat 8 min. or until caramels are completely melted and mixture is well blended. Remove from heat.
Spread nuts onto bottom of pie crust. Whisk eggs, sugar and vanilla in medium bowl until blended. Gradually stir in caramel mixture; pour over nuts.
Bake 40 to 45 min. or until knife inserted in center comes out clean. Cool completely.
Refrigerate 2 hours.
Foil Tip Pie
Cover edge of pie crust with strip of foil for the last 15 min. of the baking time to prevent it from browning too much.
Practice mindful eating by savoring the flavor of this pecan pie and sticking to the recommended serving size.
Prepare using a ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.) or your favorite homemade pie crust.
Top each serving with a dollop of thawed COOL WHIP Whipped Topping.
Calories From Fat
% Daily Value*
Total Fat 33g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 63g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.