Caramel Pecan Pie

1. Soften butter at room temperature, add fine sugar and beat until smooth;

2.Add the egg liquid in two batches and stir evenly;

3.Continue stirring Form into an oily paste;

4.Sift in the flour and salt and stir with a spatula until smooth of dough, cover with plastic wrap and place in the refrigerator to rest for an hour;

5.Walnut kernels Chop it into pieces with a knife, put it in the middle of the oven, bake at 150 degrees for 10 minutes, take it out and let it cool and set aside;

6.After taking the pot out of the pot, add honey and brown sugar, stir evenly, and cook over low heat until bubbling;

7.Add milk and stir evenly, then add butter and stir evenly;

8.Put in the roasted walnut kernels, add the whole egg liquid, and cook over low heat until the soup is thick and slightly dry;

9.Take out the pie crust dough, dry it into a 3 mm thick pie crust and spread it on the baking sheet;

10.Use a fork to poke holes evenly; 

11.Put tin foil on the pie crust, place it on the middle shelf of the oven at 180 degrees for 5 minutes;

12.Remove the heavy objects on the pie slices, bake in the oven for 10 minutes again, spread the cooled walnut filling, adjust the oven temperature to 160 degrees, and continue baking for 5 minutes;

13. Let cool and cut into pieces for consumption;

14.Finished product picture!

15.Isn’t it very appetizing!