Caramel Pecan Pie
Indulge in the rich, buttery decadence of Caramel Pecan Pie—a showstopping dessert that's as beautiful as it is delicious. This recipe combines a buttery pie crust with a luscious homemade caramel filling, made from the perfect blend of brown sugar, heavy cream, and a hint of sea salt for depth. Toasty, nutty pecans take center stage, providing delightful crunch and flavor in every bite. Topped with a decorative layer of whole pecans and baked to golden perfection, this pie is the ultimate crowd-pleaser for holidays or special occasions. Serve it warm with a scoop of creamy vanilla ice cream or a dollop of whipped cream to make this irresistible dessert truly unforgettable. Easy to prepare yet impressively elegant, this Caramel Pecan Pie is sure to become a cherished favorite at your table. Perfect for those who love classic Southern desserts with a caramel twist!
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Recipe Information
Ingredients
- 1 piece Pie crust (store-bought or homemade)
- 6 tablespoons Unsalted butter
- 1 cup Light brown sugar
- 1 cup Heavy cream
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Sea salt
- 2 cups Pecans (roughly chopped and whole for decoration)
- 3 pieces Large eggs
- 0.5 cup Granulated sugar
- 1 tablespoon All-purpose flour
Instructions
Preheat your oven to 350°F (175°C) and place the pie crust in a 9-inch pie dish. Crimp the edges and refrigerate while preparing the filling.
In a medium saucepan over medium heat, melt the butter. Once melted, stir in the light brown sugar and cook for 2-3 minutes until the mixture is smooth and bubbly.
Slowly whisk in the heavy cream, vanilla extract, and sea salt. Reduce the heat to low and let simmer for about 3 minutes, stirring occasionally. Remove from heat and let cool slightly.
In a medium mixing bowl, beat the eggs and granulated sugar until smooth. Add the flour and whisk to combine.
Gradually stir the cooled caramel mixture into the egg mixture, whisking constantly to avoid scrambling the eggs.
Add the chopped pecans to the pie crust, spreading them out evenly. Pour the caramel mixture over the pecans, ensuring they are fully covered.
Decorate the top with whole pecans, if desired, for a decorative pattern.
Place the pie on a baking sheet and bake in the preheated oven for 45-50 minutes, or until the filling is set and the pecans are lightly toasted. The center should jiggle slightly but not be runny.
Remove the pie from the oven and let it cool completely on a wire rack before slicing to allow the filling to set.
Serve at room temperature or slightly warmed with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition Facts
Calories |
663 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.2 g | 61% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 219 mg | 10% | |
| Total Carbohydrate | 56.9 g | 21% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 39.8 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 54 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 202 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
