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
Scale
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).