I normally only make this during the fall, but it's such a great recipe that I thought I'd share it with you. It's a ridiculously easy pie to make and so very YUMMY!
Caramel Pecan Pie
2/3 cup sugar
1 (12 oz) jar of caramel ice cream topping
1/4 cup butter or margarine, melted
1 1/2 cups pecan halves
1 (9 in) unbaked pie shell
In mixing bowl, beat the eggs with a fork. Add sugar, stir until dissolved. Stir in topping and butter; mix well. Stir in pecans. Pour filling into pie shell.
Bake at 350 for 45 minutes or until set. Cool completely before serving. Store left overs (if there are any!) in the refrigerator