In a medium saucepan over medium heat combine caramels, butter, and milk. Stir constantly until smooth. Remove from heat and set aside.
In a medium bowl whisk together sugar, eggs, vanilla, salt and flour. Slowly add the caramel mixture a little at a time (being careful not to scramble the eggs), and whisk until it’s all blended. Stir in the pecans and pour into the prepared pie crust.
Bake at 400 degrees for 10 minutes. Reduce heat to 350 degrees and bake for an additional 25-30 minutes. Serve slightly warm with ice cream, or whip cream. Divine!