March 31, 2010

Wedneday's Chow - Caramel-Pecan Pie

Today's the last day to comment on a blog post for a chance to win Smucker's Best-Loved Recipes cookbook, it's "Jam-packed with 35 incrededible recipes."  Also don't forget to stop by my website, and leave a message in my guestbook for a chance to win a footspa set, just in time for sandal season.  If I don't get a chance to draw a winner for these prizes on April 1st, I'll draw for them after Easter. 

Caramel-Pecan Pie
Smucker’s Best-Loved Recipes


3 eggs
2/3 cups sugar
1 cup (12-ounce jar) Smucker’s Caramel Topping
¼ cup butter, melted
1 ½ cups pecan halves
1 (9-inc) unbaked pie shell


Preheat oven to 350° F. Beat eggs lightly with a fork in a medium bowl. Add sugar until dissolved. Add caramel topping and butter; stir until well blended. Stir in pecan halves. Pour filling into pie shell.

Bake for 45 minutes or until knife inserted near center comes out clean. Cool completely on rack before serving. Cover and store in refrigerator.

Makes 6 to 8 servings.

Anna Kathryn Lanier

Where Tumbleweeds Hang Their Hats

1 comment:

robynl said...

that pie sounds so yummy in my tummy. thanks for the recipe.