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
Video
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.
Wow, Julie, this is calling me BIG TIME! I’ve made your Pecan Pie Cookies…so good!
If you’re a pecan pie fan, you will LOVE this one!