I made this before Thanksgiving and it was a big hit. Using a refrigerated pie crust it’s just too easy!
UPDATED 12/18: I made it again yesterday actually using refrigerated pie crust – the first time I used a box of Jiffy Mix. When it says to use a glass pie pan with a refrigerated pie crust, they mean it.
1 9-inch unbaked pie shell
2/3 cups sugar
1/4 cup butter or margarine, melted
1 jar (12 ounces) Smucker’s Caramel Topping
1-1/2 cups pecan halves
In mixing bowl, beat eggs slightly with fork. Add sugar, stirring until dissolved. Stir in topping and butter; mix well. Stir in pecan halves. Pour filling into pie shell. Bake at 350° F for 45 minutes or until knife inserted off-center comes out clean.
Cool thoroughly on rack before serving. Cover; chill to store.