Tonight we'll definitely finish the butter pecan rum cake so, this morning, I baked a walnut caramel pie. The recipe is one I've had for eons and have needed an excuse to make. I had a one commercially-made pie crust in the refrigerator that needed to be used up. That was all the encouragement I needed and got busy.
The pie's done and it promises to be excellent. I would say it's sort of like traditional pecan pie, but using a good quantity of toasted walnuts. However, the base is caramel, made by caramelizing sugar, adding cream, yada, yada, yada. The bottom of the partially-baked crust is coated with a thin layer of semi-sweet chocolate, with the rest of the called-for chocolate drizzled on the top after the pie is cool. Can't wait.
I'm thinking I'll add bourbon or rum next time, but wait to see after we taste it....tomorrow.