INGREDIENTS:
12 Judy’s SF Vanilla caramels, unwrapped (8 caramels in each 6.5oz bag)
¼ cup butter (1/2 stick)
¼ cup heavy cream (can use half-and-half or milk, but adjust carbs)
¾ cup Sensato Erythritol or Emerald Forest Xylitol (or granular sweetener of choice)
3 large eggs
½ tsp vanilla extract
¼ tsp salt
1 ½ cups roasted pecan halves
1 unbaked pie crust
 
PREPARATION:
Preheat oven to 350 degrees

“Roast” pecans – put pecans on a plate a microwave on high for 1 minute. Flip them around a bit, then cook for another minute. Once done, you can lightly chop them if you prefer smaller pieces in your pie. Set aside.

Combine caramels, butter, and cream in a small saucepan. Cook and stir over low heat until melted and smooth. Remove from heat and set aside.
Combine eggs, sweetener, vanilla, and salt in a large bowl. Slowly mix in the caramel mixture (slow is important so the eggs don’t cook.) Stir in the pecans.

Pour the filling into the prepared pie crust and bake for 45-50 minutes, or until center springs back when lightly touched and filling around the edges is firm. If piecrust is getting too brown, cover edges with foil or a pie shield. Allow pie to cool on a wire rack to finish setting up.  Serve topped with Clemmy’s SF ice cream.

Makes 8 servings, each with 2.0 net effective carbs (not including crust or ice cream)