Take a twist on the traditional with this Caramel Pecan Pie!
Prep Time20 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr30 minutesmins
Course: Dessert
Cuisine: American
Keyword: apple pie, autumn, caramel, fall, holidays, pecan pie, thanksgiving
Servings: 10
Ingredients
For the Caramel Sauce
1cupgranulated sugar
6tablespoonunsalted butter
½cupheavy cream
1teavanilla extract
pinch salt
For the Pecan Pie
1blind baked pie crust
2cupschopped pecans
3large eggs
½cupbrown sugar
4tablespoonunsalted buttermelted
½teassalt
1teasvanilla extract
¾cupCaramel Saucecooled
flaky saltfor sprinkling
sweetened whipped creamfor topping, optional
Instructions
To Make the Caramel Sauce
Place the sugar in a heavy-bottomed saucepan over medium-high heat. Stir intermittently with a wooden spoon or heat safe spatula until all of the sugar melts.
Cook the sugar until it turns amber in color.
Add the butter and immediately stir to combine. Be careful of splatters as the caramel may bubble up.
Remove from the heat. While whisking, slowly stir in the heavy cream.
Place the caramel back on the stove and bring back to a boil. Cook the caramel for about 1 minute.
Remove from the heat and stir in the vanilla and salt. Transfer the caramel to a heat-safe container to cool
To Make the Pecan Pie
Preheat the oven to 350°F. Place a baked pie crust on a rimmed baking sheet and add the chopped pecans to the bottom of the pie. Set aside.
In a mixing bowl, whisk together the eggs. Add the brown sugar, melted butter, vanilla, and salt. Whisk until smooth.
Pour in the cooled caramel sauce and whisk to combine.
Pour the filling mixture over the top of the pecans. The pecans will float, so make sure to poke any exposed nuts into the filling to coat.
Bake for 20 minutes. Carefully remove the pie from the oven and tent with foil. Continue to bake for 20 to 25 minutes. The pie is done when the edges are puffed and set but there is still a slight jiggle to the center when gently shaked.
Cool the pie at room temperature then refrigerate until serving.
To serve, swirl on extra caramel sauce, sprinkle with flaky salt, or top with whipped cream.