Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Prick bottom and sides of piecrust with a fork.
Bake piecrust at 400 for 6 to 8 minutes or until lightly browned; cool on wire rack.
Combine caramels, butter, and 1/4 cup water in large saucepan over medium heat. Cook, stirring constantly, 5 to 7 minutes or until caramels and butter are melted; remove from heat.
Stir together sugar and next 3 ingredients. Stir into caramel mixture until thoroughly combined. Stir in pecans.
Pour into prepared crust.
Bake pie at 400 for 10 minutes. Reduce heat to 350, and bake 20 more minutes, shielding edges of crust with aluminum foil to prevent excessive browning.
Remove pie to a wire rack to cool. Top with Chocolate-Dipped Pecans, if desired.
