Caramel Pecan Pie
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon Salt
- 1/2 cup cold All-Vegetable Shortening
- 4 to 8 tablespoons ice cold water
- 3 large eggs
- 2/3 cup Sugar
- 1 (12.25 oz.) jar Smucker's® Caramel Flavored Topping
- 1/4 cup butter, melted
- 1 1/2 cups pecan halves
- Step 1
STIR flour and salt in large bowl until blended. Cut in shortening using pastry blender or fork until shortening pieces are the size of peas. Gradually stir in water with fork, 1 tablespoon at a time, just until dough holds together. Shape into ball. Flatten into 1/2-inch thick disk. Wrap in plastic wrap. Chill 30 minutes or up to 2 days.
- Step 2
HEAT oven to 350°F. On floured surface, roll dough into a 12-inch circle. Line 9-inch pie plate with dough. Flute edges, as desired. Chill until ready to use.
- Step 3
WHISK eggs in medium bowl. Whisk in sugar until dissolved. Stir in caramel topping and butter until blended. Stir in pecans. Pour into crust.
- Step 4
BAKE 45 minutes or until knife inserted in center comes out clean. Cool completely on wire rack.