This Caramel Pecan Pie is a decadent masterpiece that combines rich, buttery caramel with crunchy, toasted pecans in a flaky, golden crust. Each bite delivers a perfect balance of sweet and nutty flavors, with a luscious, gooey filling that’s impossible to resist. The prep is a breeze at just 30 minutes, leaving you plenty of time to savor the aroma as it bakes to perfection in an hour.
After a brief 4-hour chill, the pie sets into a dreamy texture that’s both firm and melt-in-your-mouth smooth. Whether it’s a holiday centerpiece or a cozy weekend treat, this pie promises to impress with its irresistible blend of flavors and textures. It’s worth every minute of the 5.5-hour journey from start to finish.
Ingredients for Caramel Pecan Pie
- For the Crust:
- 1 recipe Sour Cream Pie Crust, chilled (or substitute with your favorite pie crust)
- Egg wash (1 egg beaten with 1 tbsp water)
- For the Filling:
- ½ cup (4 oz/115 g) granulated sugar
- 2 tablespoons water
- 6 tablespoons (3 oz/85 g) butter, diced (unsalted preferred)
- ¼ cup (2 fl oz/60 ml) heavy whipping cream, warmed (or substitute with half-and-half)
- ⅔ cup (4 oz/115 g) dark brown sugar (light brown sugar works too)
- 3 large eggs, at room temperature
- 1 teaspoon Rodelle Organic Pure Madagascar Bourbon Vanilla extract (or any pure vanilla extract)
- ½ teaspoon salt
- 1 ¼ cups (6 ¼ oz/177 g) pecans, toasted and chopped (toast for extra flavor!)
Step-by-Step Instructions
- Parbake the Pie Crust:
- Preheat the oven to 375°F (190°C).
- On a floured surface, roll out the pie crust to an ⅛-inch (3 mm) circle and line a 9-inch (23 cm) pie tin with it. Crimp the edges and brush with egg wash.
- Line the pastry with parchment paper and pie weights (or dried beans) and bake for 20 minutes.
- Remove from the oven, take out the paper and weights, and let cool for 20 minutes. (It will only be partially baked.)
- Lower the oven temperature to 350°F (180°C).
- Make the Caramel Pecan Filling:
- In a medium saucepan over medium heat, combine the granulated sugar and water. Stir until the sugar dissolves, then let it cook undisturbed until the sugar turns a deep amber (about 5 minutes).
- Immediately turn off the heat and whisk in the butter and cream. The caramel will seize, so return the pot to the stove and heat on low, stirring constantly until the sugar melts. Transfer to a medium heatproof bowl and let cool for 15 minutes.
- Whisk the brown sugar, eggs, vanilla extract, and salt into the caramel sauce, then fold in the pecans.
- Assemble and Bake:
- Pour the filling into the parbaked crust and bake for 40-45 minutes, until the filling is slightly puffed but still jiggly in the middle.
- Let cool for 4 hours to set before serving with whipped cream or vanilla ice cream. Store leftovers, covered, in the refrigerator for up to 2 days.
Perfect Pairings: Serving Suggestions
This Caramel Pecan Pie is a showstopper on its own, but pairing it with the right accompaniments can elevate your dessert game. Serve it with a dollop of freshly whipped cream or a scoop of vanilla ice cream for a classic touch.
For a festive twist, drizzle with a bit of extra caramel sauce or sprinkle with flaky sea salt to balance the sweetness. It’s also delicious alongside a cup of coffee or a glass of dessert wine for a cozy treat.
Storing and Reviving Your Pie
To keep your pie fresh, store it covered in the refrigerator for up to 2 days. If you’d like to enjoy it warm, reheat individual slices in the microwave for 10-15 seconds or in a preheated oven at 300°F (150°C) for 5-7 minutes. For longer storage, wrap the pie tightly in plastic wrap and freeze for up to 1 month. Thaw in the fridge overnight before serving.
Time-Saving Tips for Busy Bakers
Short on time? Use a store-bought pie crust to skip the homemade dough step. You can also toast the pecans ahead of time and store them in an airtight container until ready to use. If you’re making the caramel sauce in advance, let it cool completely and store it in the fridge for up to 3 days—just reheat gently before mixing it into the filling.
Recipe Variations to Try
Feel free to get creative with this recipe! Swap the pecans for walnuts or almonds for a different nutty flavor. Add a handful of chocolate chips to the filling for a decadent twist, or mix in a tablespoon of bourbon for a boozy kick.
If you’re a fan of texture, sprinkle a layer of crushed graham crackers or shortbread cookies on the bottom of the crust before adding the filling.
Essential Equipment for Success
To make this recipe a breeze, ensure you have a 9-inch pie tin, parchment paper, and pie weights for parbaking the crust. A medium saucepan with a heavy bottom is ideal for making the caramel sauce, as it distributes heat evenly and prevents burning. A whisk and heatproof bowl are also key for combining the filling ingredients smoothly.
Caramel Pecan Pie Recipe
Ingredients
For the Crust
- 1 recipe Sour Cream Pie Crust, chilled
- Egg wash
For the Filling
- ½ cup (4 oz/115 g) granulated sugar
- 2 tablespoons water
- 6 tablespoons (3 oz/85 g) butter, diced
- ¼ cup (2 fl oz/60 ml) heavy whipping cream, warmed
- ⅔ cup (4 oz/115 g) dark brown sugar
- 3 large eggs, at room temperature
- 1 teaspoon Rodelle Organic Pure Madagascar Bourbon Vanilla extract
- ½ teaspoon salt
- 1 ¼ cups (6 ¼ oz/177 g) pecans, toasted and chopped
Instructions
- Preheat the oven to 375°F (190°C).
- On a floured surface, roll out the pie crust to an ⅛ -inch (3 mm) circle and line a 9-inch (23 cm) pie tin with it. Crimp the edges and brush with egg wash.
- Line the pastry with parchment paper and pie weights and bake for 20 minutes. Remove from the oven, remove the paper and weights and let cool for 20 minutes. (It will only be partially baked.)
- Lower the oven temperature to 350°F (180°C).
- In a medium saucepan over medium heat, combine the granulated sugar and water. Stir until the sugar has dissolved, then let it cook undisturbed until the sugar turns a deep amber. This will take about 5 minutes.
- Immediately turn off the heat and whisk in the butter and cream. The caramel will seize, so return the pot to the stove and heat on low, stirring constantly until the sugar melts, then transfer to a medium heatproof bowl and let cool for 15 minutes.
- Whisk the brown sugar, eggs, vanilla extract and salt into the caramel sauce, then fold in the pecans.
- Pour the filling into the par baked crust and bake for 40-45 minutes, until the filling is slightly puffed but still jiggly in the middle.
- Let cool for 4 hours to set before serving with whipped cream or vanilla ice-cream. Store leftovers, covered, in the refrigerator for up to 2 days.