Pie crust (approx 22 centimeters)
- 270g of crushed caramel from Isigny
- 1 knob of butter
- 3 eggs
- ½ teaspoon vanilla extract
- a pinch of salt
- 1 cup of pecan nuts, halved
- ½ cup of milk
- 1 cup sugar
First, preheat your oven to 175°C. In a pot, over low heat, combine the caramel, butter and milk and stir frequently until you end up with a smooth consistency. Remove from the heat and set aside.
In a bowl, combine the sugar, eggs, vanilla extract and salt. Slowly add in the caramel mixture and the pecan nuts and pour the whole preparation on top of your pie crust.
Bake for 45 to 50 minutes or until the pastry is colored. Take it out and allow to cool off before you eat.