Caramel-Pecan Pie

In the spirit of an e-Thanksgiving menu, in which we're not actually sharing the food nor are we necessarily making them, I'm posting something I've never actually made. However, I've been lusting over this in one of my favorite cookbooks, Southern Living Annual Recipes (2005). It looks amazing and I'll probably try to make it for Christmas! But for now, I will just pretend with the rest of you.

Caramel-Pecan Pie
1/2 (15-oz.) package refrigerated piecrusts
28 caramels
1/4 cup butter
1/4 cup water
3/4 cup sugar
2 large eggs
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup coarsely chopped pecans, toasted
Chocolate-Dipped Pecans (optional)

Fit piecrust into a 9-inch pieplate according to package directions; fold edges under and crimp. Prick bottom and sides of piecrust with a fork.
Bake piecrust at 400 for 6 to 8 minutes or until lightly browned; cool on a wire rack.
Combine caramels, butter, and 1/4 cup water in a large saucepan over medium heat. Cook, stirring constantly, 5 to 7 minutes or until caramels and butter are melted; remove from heat.
Stir together sugar and next 3 ingredients. Stir into caramel mixture until thoroughly combined. Stir in pecans. Pour into prepared crust.
Bake pie at 400 for 10 minutes. Reduce heat to 350, and bake 20 more minutes, shielding edges of crust with aluminum foil to prevent excessive browning. Remove pie to wire rack to cool. Top pie with Chocolate-Dipped Pecans, if desired. Makes 8 servings.

Chocolate-Dipped Pecans
1 (6 oz.) package semisweet chocolate morsels
20 pecan halves, toasted

Microwave chocolate morsels in a microwave-safe bowl at HIGH for 1 to 1 1/2 minutes or until melted, stirring at 30-second intervals.
Dip half of each pecan in melted chocolate; place on a wax paper-lined baking sheet. Let cool completely. Store in a single layer in an airtight container for up to 2 days.

from Lois Davis Webb, Morehead City, North Carolina