This sweet and salty Caramel Pecan Pie is a Southern classic with a caramel twist and no corn syrup involved! Paired with a flaky butter pie crust made from scratch, every holiday could use a dessert as yummy as this one!
For the Caramel Sauce
- 1 cup (207g) sugar
- 6 tbsp salted butter, cubed & partially melted (MUST be room temperature or warmer)
- 1/2 cup heavy whipping cream (MUST be room temperature or warmer)
For the Pecan Pie Filling
- Homemade pie crust
- 3 large eggs, room temperature
- 1 1/4 cups (300ml) caramel sauce, above
- 3/4 cup (108g) dark brown sugar
- 1 tsp vanilla extract
- 1/4 cup (56g) unsalted butter, melted
- 1/2 tsp salt
- 1 1/4 cups (125g) finely chopped & toasted pecans
Make the Caramel Sauce
- Pour sugar into an even layer in a large sauce pan.
- Heat on medium-high heat, whisking the sugar until melted. The sugar will clump up first, but will eventually completely melt. This will take about 10 minutes.
- Once the sugar has melted, stop whisking. You can allow to cook until the sugar has turned to a little darker amber color to get a deeper caramel flavor, if you like. You may notice a nutty aroma. The change in color will happen quickly, so don’t let it go too long or get too dark or it’ll burn. Remove caramel from the heat.
- Add butter and whisk until combined. The mixture will bubble up, but keep whisking until all the butter has melted and is combined.
- Slowly pour the heavy cream into the caramel and whisk until incorporated. I find it can help to add just a bit at a time until the caramel starts to thin out, then you can add the rest.
- Pour caramel into a bowl or jar so that it doesn’t continue cooking and set aside.
Make the Pie
- Make the crust according to instructions and place the pie crust in a 9 inch pie pan. You can partially blind bake the crust if you’d like. If not, put the crust in the fridge while you prepare the other ingredients. Preheat the oven to 400°F.
- In a large bowl, whisk together the eggs, caramel sauce, dark brown sugar, vanilla, butter and salt.
- Put the pecans in the bottom of the crust in an even layer.
- Pour the caramel mixture over the pecans, which will float to the top slowly while baking.
- Bake the pie for 15 minutes, then reduce the oven temperature to 350°F.
- Bake for another 25-30 minutes, or until the pie is set around the edges and the center is set but still a little jiggly. Add a pie crust shield (or aluminum foil), when needed, if the pie crust is browning too much.
- Remove the pie from the oven and set on a wire rack to cool for about 1 hour, then refrigerate until firm, 4-5 hours.
Pie can be made 1-2 days ahead and refrigerated until ready to serve
Keywords: how to make pecan pie, caramel pie, holiday pie, caramel pecan pie