36 Kraft caramels (individually wrapped kind) ¼ cup butter ¼ cup milk ½ cup white sugar 3 eggs ½ teaspoon vanilla extract ¼ teaspoon salt 1 cup chopped pecans 9" Shortbread pie crust (recipe below) In a saucepan with a heavy bottom, heat caramels, butter, and milk over low heat (keep stirring) until melted and smooth. Remove from heat and set aside. Stir together sugar, eggs, vanilla and salt; add melted caramel mixture gradually. Stir in chopped nuts and pour into unbaked piecrust. Bake in preheated 350° oven for 45 to 50 minutes or until crust is golden. Remove from oven and allow to cool until filling is firm.
SHORTBREAD PIE CRUST: In large electric mixer bowl, mix 1 cup flour (spoon into cup and level off), 1/2 cup butter flavored Crisco, 1 tablespoon sugar + 1/4 teaspoon of salt + 1 teaspoon vanilla. Mix until crumbly. While mixer is running, add 2 tablespoons ice water, 1 tablespoon of beaten egg and 3/4 teaspoon white vinegar. Beat until dough forms a ball. Use fingers to press dough into 9” pie plate (and up the sides). I use a two-piece 9” tart pan.