Introduction in Alex Guarnaschelli’s Style:
There’s something about pecan pie that instantly makes you feel at home. It’s warm, buttery, and rich with deep caramelized flavors, a true Southern classic that never fails to impress. But what if we elevated it even further? Enter this Caramel Pecan Pie—a luxurious twist on the traditional recipe, where velvety homemade caramel meets the crunch of toasted pecans, all nestled in a golden, flaky crust.
Think about it: a thick, sticky-sweet caramel filling, layered with buttery toasted pecans, and baked to perfection. It’s ooey-gooey, nutty, and just the right amount of sweet, making every bite feel indulgent. And when topped with a scoop of vanilla ice cream or a drizzle of warm caramel sauce? Pure dessert bliss.
Whether you’re making this for a holiday table, a cozy weekend, or just because you need a little comfort food in your life, this pie is bound to steal the show. So grab your fork, because one slice is never enough!
Recipe Resume in Todd Wilbur’s Style:
This Caramel Pecan Pie takes everything you love about classic pecan pie and amps up the decadence with a rich, homemade caramel filling. Instead of relying solely on corn syrup, this recipe uses buttery caramel made from scratch, giving the pie an extra depth of flavor that’s perfectly balanced between sweet, nutty, and buttery.
The key? Toasting the pecans beforehand to bring out their natural warmth and crunch, and letting the caramel thicken just enough to create that gooey, sticky, melt-in-your-mouth texture. The result is a perfectly set pecan pie with a caramel-infused filling that holds together beautifully while still being incredibly soft and luscious. Trust me—you’ll never go back to regular pecan pie again!
Exciting Story:
Every Thanksgiving, my family has a battle of the pies. My mom swears by classic pumpkin, my sister always brings apple, and me? I’m all about the pecan pie. But one year, I decided to switch things up—instead of the usual corn syrup filling, I went for a rich, buttery caramel base.
The moment I set it down on the table, I knew it was special. The deep amber caramel, the glossy pecans, the way it sliced so perfectly yet stayed gooey in the center—it was a showstopper. And let me tell you, the first bite? My family fell in love instantly. Ever since, this Caramel Pecan Pie has been a holiday staple, and honestly, I don’t think I’ll ever go back to the traditional version.
Why This Caramel Pecan Pie is a Must-Try
🥧 The Best Gooey Caramel Filling!
✔ Made with homemade buttery caramel instead of just corn syrup
✔ Perfect balance of sweet, nutty, and buttery flavors
✔ Toasted pecans for extra crunch & flavor
✔ Golden, flaky pie crust that holds up beautifully
✔ Pairs perfectly with whipped cream or vanilla ice cream!
Cuisine: Southern, American
Tips for the Best Caramel Pecan Pie
✔ Toast the pecans first – This enhances their nutty flavor.
✔ Let the caramel cool slightly before adding eggs – Prevents scrambling.
✔ Use a glass pie dish – Helps bake the crust evenly.
✔ Chill the dough before rolling – Prevents shrinking in the oven.
✔ Let the pie cool completely before slicing – This ensures the perfect gooey-but-set texture.
Substitutions and Variations
🔹 Make it Bourbon Pecan Pie – Add 1 tablespoon bourbon for a rich, boozy depth of flavor.
🔹 Swap the pecans for walnuts – A fun, slightly bitter twist.
🔹 Use a chocolate crust – Chocolate + caramel = irresistible!
🔹 Add sea salt on top – For a sweet & salty bite!
Make a Healthier Version
✅ Swap half the sugar for coconut sugar – Lowers refined sugar content.
✅ Use a whole wheat crust – Adds fiber & a nutty flavor.
✅ Replace corn syrup with maple syrup – A natural, delicious alternative.
Closing in Todd Wilbur’s Style:
And there you have it—the ultimate Caramel Pecan Pie, where buttery caramel meets crunchy toasted pecans in a golden, flaky crust. It’s everything you love about pecan pie, but even better.
One bite, and you’ll be hooked. So go ahead—grab a slice, top it with vanilla ice cream, and let the ooey-gooey goodness melt in your mouth. Trust me, you’ll never make regular pecan pie again!
Relevant Categories:
- Holiday Desserts
- Southern Classics
- Thanksgiving Pies
- Comfort Baking
Tags:
- Caramel Pecan Pie Recipe
- Homemade Pies
- Easy Pecan Pie
- Thanksgiving Desserts
🥧 Who’s ready for a slice of heaven? Let’s bake! 🍂🔥
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Caramel Pecan Pie
Description
This Caramel Pecan Pie takes everything you love about classic pecan pie and amps up the decadence with a rich, homemade caramel filling.
Ingredients
For the Pie Crust (or use store-bought!)
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup unsalted butter, cold & cubed
- 3–4 tablespoons ice water
For the Caramel Pecan Filling:
- 1 cup granulated sugar
- ¼ cup unsalted butter
- ½ cup heavy cream
- ¼ teaspoon salt
- ½ cup light corn syrup
- 3 large eggs, beaten
- 1 teaspoon vanilla extract
- 2 cups pecan halves (toasted for best flavor!)
Instructions
Step 1: Prepare the Pie Crust
- In a bowl, mix the flour and salt.
- Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Add ice water, one tablespoon at a time, mixing until the dough comes together.
- Shape into a disk, wrap in plastic, and chill for at least 30 minutes.
Step 2: Make the Homemade Caramel
- In a saucepan over medium heat, melt the sugar, stirring occasionally until it turns a deep amber color.
- Add the butter and stir until melted.
- Slowly pour in the heavy cream while whisking (be careful—it will bubble up!).
- Stir in the salt, remove from heat, and let it cool slightly.
Step 3: Make the Filling & Assemble the Pie
- In a large bowl, whisk together the caramel, corn syrup, eggs, and vanilla extract.
- Fold in the toasted pecans, ensuring they’re evenly coated.
- Roll out the chilled dough and fit it into a 9-inch pie dish. Trim the edges and crimp if desired.
- Pour the caramel pecan mixture into the crust.
Step 4: Bake & Cool
- Preheat oven to 350°F (175°C).
- Bake for 50-55 minutes, or until the center is set but slightly jiggly.
- Let it cool for at least 2 hours before slicing (this helps the caramel set properly).
