Special thanks to: CB, Wallace, NC Servings: 1 Directions: 36 Caramels 1/4 cup water 1/4 cup butter - cubed 3 large or jumbo eggs 3/4 cup white sugar 1 tsp vanilla extract 1/8 tsp salt 1 1/3 cups Surratt Farms PECANS - toasted & chopped 1 unbaked 9" pastry shell In a small heavy saucepan, combine the caramels, water & butter. Cook & stir over low heat until caramels are melted. Remove from heat and set aside. In a small mixing bowl, beat the eggs, sugar, vanilla and salt until smooth. Stir in pecans. Add the caramel mixture to the egg mixture & mix well. Pour into the pastry shell (shell will be quite full). Bake @ 350 degrees for 35 - 40 minutes. Let cool. Special Notes: My Daughter-in-Law requests this pie instead of any other dessert. She loves cake but even wants this instead of a Birthday Cake. It is so easy and delicious. It is wonderful by itself or with whipped cream. To absolutely be over the top - try it with Praline Ice Cream. ENJOY