Pecan Pie with Caramel Pecan Topping

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1 Field's Pecan Pie, thawed
1 cup light brown sugar
2 tablespoons Griffin's white corn syrup
4 tablespoons Hiland butter
1/4 cup Braum’s heavy whipping cream
1/2 cup chopped pecans


Remove Field's Pecan Pie from box, and set aside.
In a deep-sided saucepan or Dutch oven, heat sugar and corn syrup on medium-high heat. Cook, while stirring, until it comes to a boil. Turn heat to low, then quickly add butter and cream. Cook another five minutes on low heat, stirring occasionally. Remove from heat, and stir in pecans.
Pour topping over pie. Store in refrigerator until serving.pletely before frosting.
For frosting: In a medium saucepan, add butter, cocoa powder and buttermilk, and bring to a boil, stirring constantly. Remove from heat. Add powdered sugar and vanilla extract, beat with whisk till smooth. Frost each cupcake using frosting spatula.