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Pecan pie made without corn syrup with caramel swirled on top
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5 from 6 votes

Caramel Pecan Pie without Corn Syrup

Take a twist on the traditional with this Caramel Pecan Pie!
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Keyword: apple pie, autumn, caramel, fall, holidays, pecan pie, thanksgiving
Servings: 10

Ingredients

For the Caramel Sauce

  • 1 cup granulated sugar
  • 6 tablespoon unsalted butter
  • ½ cup heavy cream
  • 1 tea vanilla extract
  • pinch salt

For the Pecan Pie

  • 1 blind baked pie crust
  • 2 cups chopped pecans
  • 3 large eggs
  • ½ cup brown sugar
  • 4 tablespoon unsalted butter melted
  • ½ teas salt
  • 1 teas vanilla extract
  • ¾ cup Caramel Sauce cooled
  • flaky salt for sprinkling
  • sweetened whipped cream for 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.