36 Caramel Pecan Pie

This is a recipe that a co-worker shared with me that I modified a bit. This 36 caramel pecan pie is absolutely amazing. I make mine without the crust. You just need to make sure the pan is well greased.

Ingredients
Graham cracker crumb crust (optional)
36 bulk caramels, unwrapped
1/4 cup butter
1/4 cup milk
3/4 cup sugar
3 eggs
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup chopped pecans

Directions

• Preheat oven to 350°F
• In a large saucepan, heat caramels, butter, and milk over low heat.
• 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 onto Graham crust or into a generously greased pan.
• Bake in over from 50 to 55 minutes, or until middle is set (I discovered this can take up to ten minutes longer.
• Allow pie to cool until filling is firm.