We’re taking pecan pie to the next level with a delicious twist! Caramel Pecan Pie is rich and gooey, topped with a crunchy crust resulting in incredible texture in every bite. This decadent dessert will impress your holiday guests – without the fuss!
Caramel Pecan Pie is one of our favorite Thanksgiving and Christmas desserts, but you don’t need a special occasion to make this delicious dessert! It’s ready start to finish in just 45 minutes – with only 10 minutes hands on time.
Just like my Mini Pecan Pies, Easy Salted Caramel Pecan Pie Bars and Pecan Pie Cookies – there’s nothing basic or boring about this pecan pie! One bite and you’ll see why!
Why You’ll Love this Recipe
- Sweet and Salty
- Fun Twist on Pecan Pie
- Quick and Easy
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Shopping List
- Pre-Made Pie Crust
- Baking Caramels
- Unsalted Butter
- Whole Milk
- Light Brown Sugar
- Eggs
- Vanilla Extract
- Salt
- Pecans
Variations
- Chocolate Caramel Pecan Pie – Fold in 1 cup semi-sweet chocolate chips with pecans.
- Salted Caramel Pecan Pie – Substitute salt with 1/2 teaspoon thick flakes of sea salt.
- Praline Pecan Pie – Stir in 1/4 cup praline spread with milk and caramels.
- Cinnamon Pecan Pie – Whisk in 1/2 teaspoon ground cinnamon with milk and caramels.
- Pecan Walnut Pie – Replace 1/2 cup of the chopped pecans with 1/2 cup chopped walnuts.
Tools
- Sauce Pan
- Mixing Bowl
- Pie Dish (9″)
Alternative Pie Crusts
Use store-bought or one of these easy homemade pie crusts.
Tips
- To see if the pie is done, give it a gentle shake. When it is firm around the edges and slightly jiggly in the center, it’s done.
- To prevent crust from over-browning, tent with foil.
Serving Suggestions
Caramel Pecan Pie is best served warm. Take it over the top with homemade cream!
How to Store
- Refrigerate – Cover in plastic wrap and refrigerate up to 4 days.
- Freeze – Cover with plastic wrap and place in a freezer bag or store in an airtight container. Freeze up to 3 months. Transfer frozen pie to refrigerator overnight to thaw.
How to Reheat
Remove from refrigerator 30 minutes before serving. Preheat oven to 325 degree F . Cover with foil and warm 30- minutes.
Caramel Pecan Pie Recipe
Ingredients
- 1 frozen pie crust or prepared homemade crust
- ¼ cup unsalted butter
- ¼ cup milk
- 30 baking caramels (1 package) unwrapped
- ¾ cup light brown sugar packed
- 3 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1⅓ cup chopped pecans
Instructions
- Preheat oven to 350℉. Grease 9" pie dish and add crust.1 frozen pie crust
- In a saucepan over low heat, melt butter. Whisk in milk and caramels. Stir frequently until smooth. Remove from heat.¼ cup unsalted butter, ¼ cup milk, 30 baking caramels
- In a large mixing bowl or stand mixer fitted with the whisk attachment on low, combine brown sugar, eggs, vanilla and salt. Gradually blend in caramel until just combined. Fold in pecans.¾ cup light brown sugar, 3 large eggs, 1 teaspoon vanilla extract, ¼ teaspoon salt, 1⅓ cup chopped pecans
- Pour mixture into pie crust. Bake in the center of oven 30 minutes. Remove and tent crust with foil. Return to oven to bake 5 minutes or until the sides are firm and set and the center slightly jiggles. Allow to cool 10-15 minutes and serve warm.
Optional Garnish
- Top with a dollop of homemade whipped cream, mascarpone cream or eggnog whipped cream to serve.
Julie’s Tips
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Equipment
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How To Make
- Preheat the oven as directed.
- In a medium saucepan, melt butter over low heat. Add milk and caramels. Cook, stirring frequently, until smooth. Cool slightly.
- In a large bowl, whisk together brown sugar, eggs, vanilla, and salt. Gradually add the caramel mixture, being careful not to scramble the eggs.
- Stir in pecans. Pour into pie crust.
- Bake – During the final five minutes, tent crust with foil as indicated. Serve warm.
I made this pie and the taste was wonderful, but it was a bit runny. It didn’t set up. Do you have any suggestions?
When checking to see if the pie is done, remove it from oven and gently shake. It’s done when the pie is firm around the edges and jiggly slightly in the center.
This was AMAZING! Thanks so much for another awesome recipe!
Thank you, Lindsey! I appreciate you taking the time to share! Hope you have a great week.
Hi Julie , this sounds amazing! I’m making a pecan pie for thanksgiving this year, but I’m going to try this version of it. One question, did you use a standard size pie dish and was it deep dish ? Thank you for sharing all your wonderful recipes I’ve made several and they have all turned out delicious! One of my favorites is your sweet bread ????!
You are too kind, thank you! I know you won’t be disappointed in this pie. I use a standard pie dish. Enjoy!
Totally craving a slice of pecan pie right now, this looks incredibly delicious!
Thanks, Thalia! I just ate the last slice last night. Mmmm!
– BEST PECAN PIE iI HAVE EVER HAD- AMAZING
Thank you! I’m actually making it today & taking better photographs because I don’t think they do it justice. Thank you SO much for taking the time to share your feedback. Happy Thanksgiving!