Caramel Pecan Pie

In our home we always have a traditional pecan pie for dessert after Thanksgiving dinner. This year I'm tweaking the tradition a bit and serving this pie. It is so good!

36 individually wrapped caramels, unwrapped
1/4 cup butter
1/4 cup milk
1/2 cup brown sugar
3 eggs
1/2 tsp vanilla
1/4 tsp salt
1 1/4 cups coarsely chopped pecans
1 (9 inch) unbaked pie crust (I like Pillsbury's refrigerated pie crust that you roll out and press into a glass pie plate.)

Preheat oven to 350 degrees. In a saucepan over low heat, combine caramels, butter and milk. Cook, stirring frequently, until smooth. Remove from heat and set aside. In a large bowl, combine sugar, eggs, vanilla and salt. Gradually mix in the melted caramel mixture. Stir in pecans. Pour filling into unbaked pie crust. Bake in preheated oven for 45 to 50 minutes, or until pastry is golden brown. Allow to cool until filling is firm.