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Pecan Pie with Caramel Filling


This luscious pie works well in individual loaf pans, for a unique mishloach manos idea, or in one large pan for any special event.


Yields 8–10 mini loaf pans (2¼x4 inches / 6×11 centimters or 1 10-inch springform pan)


To prepare dough, cream margarine and sugar until smooth. Add eggs and cold water, mix for another minute. Add flour and mix until you have a soft dough. Wrap in plastic and refrigerate for one hour.


Remove dough from the refrigerator. Flour work surface and roll out into 1/4-inch thick sheet.

Using a pizza cutter, slice large rectangles a bit larger than the pans you are using. Line pie pans with dough and press onto the bottom and walls of the pan. Make sure the dough is of uniform thickness. Cut off remaining dough with the sharp edges of the pan. Repeat for remaining pans.


Arrange pecans in three rows. The rows should overlap one another, like shingles. Freeze pans for 10–15 minutes before baking so the sides don’t collapse. Meanwhile, preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).


To prepare filling, pour sugar into a wide saucepan and spread into a thin layer. Place over a medium-to-high flame and cook until sugar becomes an amber-colored caramel. Don’t mix. As the sugar finishes caramelizing, gently shake the saucepan. Watch carefully that it doesn’t burn.


Heat whipping cream in microwave until lukewarm and carefully add it to the boiling caramel. Mix well and remove from fire.


Remove pie pans from freezer and pour three tablespoons of caramel over each pan. The caramel will freeze immediately, but will melt again during baking.

Bake until the crust turns golden.


•If you find sugar lumps in the caramel after you add the whipping cream, put the pot back on a low flame and stir until the lumps dissolve.
•Don’t fill the pans with too much caramel because it tends to overflow during baking. In order to avoid caramel from overflowing during baking, dissolve one tablespoon cornstarch in two tablespoons cold water and add it to the caramel after you add the pareve whipping cream. The cornstarch binds the caramel and whipping cream mixture and prevents it from overflowing.
•For dairy caramel, replace the pareve whipping cream with sweet cream. The taste is divine!
•To prepare this pie in a round pan, arrange the pecans in concentric circles.
•Instead of arranging the pecans in a pretty design, you can add them to the caramel mixture and then pour over frozen dough for a more haphazard look.
•If desired, you can substitute other nuts for the pecans.


These pies keep up to three days in a covered dish and long term in the freezer.