Vanilla Caramel Pecan Pie

1. 1

   In a medium bowl, whisk together milk, vanilla, and pudding.

2. 2

   Once the consistency becomes somewhat firm, pour into the graham pie crust.

3. 3

   Try to keep the top as flat as possible.

4. 4

   Transfer to the refrigerator for 1 hour.

5. 5

   Run hot tap water over the jar of caramel for a minute or two, then cover the pie in a thin layer of caramel.

6. 6

   Cover the caramel in pecan halves.

7. 7

   Chill.

No additional tips available.