I have a weird and complicated relationship with pecan pie. We get so many requests for pecan pie, especially around this time of year, but I’ve always resisted due to lingering deep-seated tweenage rebellion.

But.

I kind of love pecan pie. Don’t tell anyone. I mean, if I’m faced with a Thanksgiving cheesecake and pecan pie, I’m gonna go for the cheesecake, and I’m also going to probably go for the apple pie before the pecan pie, but after my cheesecake and my apple pie, I would definitely eat the pecan pie (but not in front of my parents.)

So you know those Pretzel Rolo Turtles that you can’t stop eating? This recipe is like those…in pie form. And it’s so easy. It’s not your straight-up traditional pecan pie–it doesn’t even have Karo Syrup in it. But who needs Karo Syrup when you have Rolos? Not this girl.

To get started, you’ll need to roll out a pie crust and place it in a 9″ pie plate. I pretty much always make my own crusts; if you’ve never tried it, this recipe will change your life! It’s so easy and beats a store-bought crust any day of the week.

Preheat your oven to 350 F and pop the pie plate in the fridge for a few minutes while you make the filling.

Grab some Rolos, butter, and a little bit of milk.

In a small saucepan, combine the Rolos, butter, and milk and cook on low, stirring very frequently, until melted and smooth.

While the Rolos are melting, round up some brown sugar, eggs, vanilla, and kosher salt. If you’re taking pictures, don’t be like me and forget the eggs.

Combine the ingredients in a large mixing bowl or the bowl of a stand mixer. Using an electric mixer, mix on high speed for about 1 minute or until combined, light, and frothy. Slowly add in the melted caramel mixture, then stir in the pecans by hand. The mixture will be very thin.

Pour the mixture into the prepared pie shell

and bake for 40-50 minutes or until golden on top, but the pie still jiggles when you bump it (when it sets, it shouldn’t be totally firm or solid, but it shouldn’t be liquid-y, either). Remove from the oven and allow to cool completely. Serve cold or at room temperature

with a dollop of sweetened whip cream or a scoop of vanilla ice cream

and, if desired, chocolate and caramel sauce.

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Caramel Chocolate Pecan PieRecipe adapted from here

Ingredients:

1 9″ pie crust (refrigerated or this recipe)40 Rolo candies, unwrapped1/4 cup butter1/4 cup milk1/2 cup dark brown sugar3 eggs1 1/2 teaspoons vanilla extract1/2 heaping teaspoon kosher salt1 cup pecan halves

Instructions:

Preheat oven to 350 F. Place the rolled pie crust in a 9″ pie plate and refrigerate until ready to use.

In a small saucepan, combine the Rolos, butter, and milk and cook on low, stirring very frequently, until melted and smooth.

While the Rolos are melting, combine the brown sugar, eggs, vanilla, and salt in a large mixing bowl or the bowl of a stand mixer. Using an electric mixer, mix on high speed for about 1 minute or until combined, light, and frothy. Slowly add in the melted caramel mixture, then stir in the pecans by hand. The mixture will be very thin.

Pour the mixture into the prepared pie shell and bake for 40-50 minutes or until golden on top, but the pie still jiggles when you bump it. Remove from the oven and allow to cool completely. Serve cold or at room temperature with a dollop of sweetened whip cream or a scoop of vanilla ice cream and, if desired, chocolate and caramel sauce.