When I asked Bob what kind of dessert he wanted me to make for the holidays, he said pie. When I asked what kind of pie, I got the answer I expected – pecan pie. Bob was raised in the south so pecan pie is taken fairly seriously. I’ve made some good ones before, but decided to up the game a little and make a caramel pecan pie.

I thought about not using a recipe and coming up with my own, but this was going to go with us to his sister’s for the holiday, so I decided against just winging it. Unfortunately I forgot the pie – I left it in the microwave to cool so Arthas would not get to it (that is a thing in our house) and totally forgot it. The internet has a ton of recipes for pecan pie, and quite a few of them are caramel pecan pie. I settled on this one from Spicy Southern Kitchen that looked both easy and good. For the most part I followed this recipe – I did use pecan pieces instead of half pecan and I upped the amount of nuts to almost three cups, and I added a teaspoon of vanilla extract to the caramel just as it finished – and the results were amazing. High praise all around so I’m definitely keeping this recipe.

Seriously – just make it. It’s that good and totally worth every calorie.