Erin's Caramel Pecan Pie Laurel Mercantile

Apr 16, 2024 Lashay RainErin's Caramel Pecan Pie Laurel MercantileA delicious recipe resurrected from Erin Napier's Make Something Good Today blog in 2012. Enjoy!"As if you couldn’t tell from my past blogs, I do so love making pies. It is without a doubt the most classic American dessert and there’s just something about making one that is so much more fun than, say, a cake or a cobbler." — Erin Napier Caramel Pecan PieIngredients(makes two pies):4 tbl. real BUTTER (margarine won’t cut it)1 c.

sugar4 tbl. flour5 large eggs (beaten)1 cup Blackburn’s Syrup 1 cup caramel topping (from a jar)2 cups chopped pecans2 tsp. vanilla1/2 tsp. salt2 deep dish Pilsbury pie shellsDirections:1.

Preheat oven to 300 degrees.2. Cream butter and sugar in an electric mixer.3. Add beaten eggs, syrup, caramel, flour, vanilla, and salt and mix well.4. Stir in pecans.5.

Pour in pie shells, bake for 1 hour at 300 degrees.6. Bump up temperature to 325, bake for 45 minutes (or until center does not jiggle).7. Remove from oven, let cool, enjoy! This will render two pies.

One for now and one for later!Discover more recipes & stories from your favorite people on Home Town and around Laurel. The Caramel Pecan Pie recipe is just a taste of the southern, delicious secrets. Discover the south's best recipes here!P. S.

— This Dominion Pie Baker is to die for. ncG1vNJzZmivp6x7ra3Uq5ylpZWnsKK606KjnmaTpLpwrsuonqxnmqTCs7rApWaeqpmjwG6vwKuYpp2cYr2mr8CnZKmhlQ%3D%3D←Charlie Berry Asks for Mercy in New Song 'Whiskey Take It Easy' Musical Monmouth alum steps up to bat on The Voice→