Pecan Pie Recipe

The BEST Caramel Pecan Pie recipe
I have been looking forward to Caramel Pecan Pie the last couple of weeks.  Thanksgiving is almost here and it’s finally time to enjoy!  Let’s just hope I can resist it for the next 24 hours or I’ll be baking another one! I began baking this pie in 2006 after my friend Kathryn, who is an incredible cook/baker introduced me to it. It’s been a staple at our Thanksgiving dinners since!  I’m always looking for an excuse to make it & have even served it in bite-sized form. One bite & you’ll know why! Surprisingly, I have never really cared for pie…I regret that I didn’t learn to appreciate it until after My Grandma Wilson passed away. She lived by the philosophy that you should have at least 5 from scratch pies in your freezer at any given time. You never know when you’ll have a last minute dinner invitation or guests stopping by. This pecan pie actually opened my mind to pies & I can’t resist them now! Fortunately, my Grandma shared her recipes so that I can recreate her confections.
The BEST Caramel Pecan Pie recipe
I’ll never be known for pretty pies, & I’m alright with that. I’m just proud that it’s start to finish from scratch & ah-mazing. I just read Ali of Gimme Some Oven’s tips to prevent pie crust from shrinking & it was life changing {& oh so simple}. If you’re into pretty crusts, she is filled to the brim with ideas!
The BEST Caramel Pecan Pie recipe
Are you ready to take a bite?

Pecan Pie Recipe

Prep Time 15 mins Cook Time 35 mins Total Time 0:50


  • Pie Crust
  • 30 unwrapped caramels/1 package baking caramels
  • 1/4 c butter
  • 1/4 c milk
  • 3/4 c brown sugar, packed
  • 3 eggs
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 1 1/3 c chopped pecans


  1. Preheat the oven to 350 degrees.
  2. In a saucepan over low heat, melt butter. Add milk and caramels. Cook, stirring frequently until smooth.
  3. In a large bowl, combine brown sugar, eggs, vanilla and salt. Gradually add the caramel mixture. Stir in pecans and pour into pie crust.
  4. Bake 30 minutes, tent crust with foil and bake an additional 5. Unbelievable when served warm {can warm in the oven later}


This pie’s texture will leave you fighting for the last piece!


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