Caramel Pecan Pie Recipe
Shaziya
This Caramel Pecan Pie is a decadent masterpiece that combines rich, buttery caramel with crunchy, toasted pecans in a flaky, golden crust. 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.
Prep Time 30 minutes mins
Cook Time 1 minute min
Setting Time 4 minutes mins
Total Time 5 minutes mins
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
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.
Keyword baking, caramel, dessert, pecan, pie