Okay, friends, let’s talk pie. Specifically, let’s talk about the kind of pie that makes your eyes roll back in your head, the kind that earns you requests at every holiday gathering, the kind that’s so good, you might even consider naming your firstborn after it. This isn’t just any pie; this is my Caramel Pecan Pie Recipe, and it’s about to become your new go-to. Forget pumpkin spice for a minute (I know, I know, blasphemy!). Think rich, buttery caramel, crunchy, toasted pecans, all nestled in a flaky crust. It’s like pecan pie went to finishing school and learned how to be even more irresistible. Honestly, it blows every other dessert out of the water, and you won’t believe how easy it is to make!
What is Caramel Pecan Pie?
Caramel Pecan Pie, at its heart, is a decadent twist on the classic pecan pie we all know and love. But instead of just relying on the sweetness of corn syrup, we’re adding a luscious layer of homemade caramel to the mix. Think of it as pecan pie’s sophisticated older cousin. It’s essentially a pecan pie where the filling is infused with the rich, buttery notes of caramel. The caramel doesn’t just sit on top; it weaves its way through the pecans, creating pockets of gooey, chewy perfection. It’s the kind of pie that makes you close your eyes and savor every single bite. Trust me; it’s worth every single calorie.
Why you’ll love this recipe?
Oh, where do I even begin? What I love most about this recipe is the perfect balance of flavors and textures. You get the crunch from the pecans, the gooeyness from the caramel, and the buttery goodness from the crust, all in one bite.
- Flavor Explosion:What is the best combination of toasted pecans and homemade caramel? The nutty flavor of the pecans is perfectly complemented by the sweet, buttery caramel. I actually tested a version with hints of sea salt in the caramel, and it was … game-changer!
- SurprisinglyWhat are some of the best Caramel Pecan Pie recipes? I’ve made it countless times, and it never fails. The caramel is surprisingly forgiving, and the whole thing comes together in less than an hour (plus shipping). What is the baking time?
- Budget FriendlyAll the ingredients are pretty standard pantry staples. Pecans are probably the most expensive ingredient, but you can often find them on sale around the world. I usually stock up then!
- What are some of theWhat is a Caramel Pecan Pie? From Thanksgiving and Christmas to potlucks and birthday parties, it’s always a crowd pleaser. I like to serve it warm with a scoop of vanilla ice cream for scrumptious desserts.
Why don’t we have Pecan Pie? Okay, maybe that’s a bit harsh. I promise you, once you try this version, you might just find yourself converting to the caramel flavor.
How do I make caramel pecan pie?
Quick Overview
Making this Caramel Pecan Pie is simpler than you think. First, you’ll create a buttery, flaky pie crust (store-bought works too!). Then, you’ll whip up a batch of homemade caramel, stir in the pecans, and pour it all into the crust. A little time in the oven, and voila! You’ve got a show-stopping dessert that will impress everyone. The best part? The homemade caramel sets this pie apart, giving it a richer, more complex flavor that’s simply irresistible. Don’t be intimidated by the caramel – I’ll walk you through every step.
Ingredients
For the Pie Crust: What is the recipe?
- 1 1/4 cups all-purpose flour.
- 1/2 teaspoon salt. 1 teaspoon pepper.
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 1/4 cup of ice water.
I always use cold butter and ice water for the flakiest crust. The key is to keep everything cold! If your butter starts to soften, pop it back in the freezer for a few minutes.
For the Caramel Filling:
- 1 cup granulated sugar. 1 teaspoon
- 1/4 cup water
- 1/2 cup heavy cream, warmed
- 1/4 cup (1/2 stick) unsalted butter, cut into cubes
- 1 teaspoon vanilla extract. 1 cup nutmeg
- 1/2 teaspoon salt. 1 teaspoon pepper.
- 2 cups pecan halves, toasted. 1 cup nut
Make sure your heavy cream is warmed before adding it to the caramel. This will prevent the caramel from seizing up. And don’t skip the toasting of the pecans! It really brings out their flavor.
How do I follow
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie plate. This will prevent the pie from sticking and make it easier to remove once it’s baked. I usually use a cooking spray, but you can also use butter or shortening.
Step 2: Make the Pie Crust
In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, mixing until the dough just comes together. Don’t overmix! This will develop the gluten and make the crust tough.
Step 3: Chill the Dough
Wrap the dough in plastic wrap and chill for at least 30 minutes. How do you roll out dough? I usually chill it for an hour, just to be safe.
Step 4: Roll Out the Dough
On a lightly floured surface, roll out the dough into 12 inch circles. Transfer the dough to a pie plate. Trim and crimp the edges. Use a fork to create decorative edges, or you can pinch the edges with your fingers.
Step 5: Blind Bake the Crust
Line the pie crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the parchment paper and weights and bake for another 5-10 minutes, or until lightly golden brown. This is called blind baking, and it prevents the crust from getting soggy when you add the filling.
Step 6: Make the Caramel
In a medium saucepan, combine the sugar and water. Set aside. Cook over medium heat, without stirring, until the sugar dissolves and turns a deep amber color. If you stir the sugar, it will crystallize. This will take about 10-15 minutes. Be patient! Just let it do its thing.
Step 7: Add Cream and Butter
Carefully pour in the warm heavy cream and stir until smooth. Add the butter and vanilla extract and stir until melted and combined. Remove from heat and stir in the salt.
Step 8: Add Pecans
Stir in the pecans. Make sure they are evenly coated with the caramel.
Step 9: Pour Filling into Crust
How do you fill a pie crust with caramel pecans?
Step 10: Bake the Pie
Bake for 30-35 minutes, or until the filling is set and the crust is golden brown. The filling should be slightly jiggly in the center. It will continue to set as it cools.
Step 11: Cool & Serve
Let the pie cool completely before slicing and serving. This will allow the caramel to set and prevent it from being too runny. I usually let it cool for at least 2 hours, but overnight is even better.
What to Serve It With
This Caramel pecan pie is delicious on its own, but it’s even better with a few simple accompaniments.
For a Simple Dessert: A dollop of whipped cream or a scoop of vanilla Ice Cream is always a classic choice. The cool, creamy flavors perfectly complement the rich, nutty pie.
For a More Elegant Dessert: Try serving it with a drizzle of chocolate sauce or a sprinkle of sea salt. The chocolate adds another layer of richness, and the sea salt enhances the caramel flavor.
For a Festive Occasion: A warm glass of bourbon or a cup of coffee is the perfect way to end a holiday meal. The bourbon adds a touch of warmth, and the coffee cuts through the sweetness of the pie.
My family loves this with a big scoop of vanilla ice cream – especially my husband! He says the warm pie and cold ice cream are the perfect combination. And honestly, I can’t argue with him!
Top Tips for Perfecting Your Caramel Pecan Pie
Want to take your Caramel Pecan Pie from good to amazing? Here are a few of my top tips:
Toast Your Pecans: Toasting the pecans before adding them to the filling really brings out their flavor. You can toast them in the oven at 350°F (175°C) for 5-7 minutes, or in a dry skillet over medium heat for 3-5 minutes. Just be careful not to burn them!
Use High-Quality Ingredients: The better the ingredients, the better the pie. Use good-quality butter, heavy cream, and vanilla extract. It makes a big difference!
Don’t Overbake: Overbaking the pie can make the filling dry and the crust tough. Bake it just until the filling is set and the crust is golden brown.
Let It Cool Completely: This is the hardest part, but it’s crucial. Letting the pie cool completely before slicing and serving allows the caramel to set and prevents it from being too runny.
Add a Pinch of Sea Salt: A pinch of sea salt in the caramel really enhances the flavor. It balances the sweetness and adds a touch of complexity.
Experiment with Flavors: Don’t be afraid to experiment with different flavors. Try adding a splash of bourbon to the caramel, or a sprinkle of cinnamon to the pecans.
I learned the hard way not to skip toasting the pecans. One year I was in a rush and thought I could get away with it. The pie was still good, but it was missing that deep, nutty flavor that toasted pecans provide. Never again!
Storing and Reheating Tips
Want to enjoy your Caramel Pecan Pie for days to come? Here’s how to store and reheat it:
Room Temperature: You can store the pie at room temperature for up to 2 days. Just cover it loosely with plastic wrap or foil.
Refrigerator: You can store the pie in the refrigerator for up to 5 days. Just make sure to wrap it tightly to prevent it from drying out.
Freezer: You can freeze the pie for up to 2 months. Wrap it tightly in plastic wrap and then in foil. Thaw it in the refrigerator overnight before serving.
Reheating: To reheat the pie, preheat your oven to 350°F (175°C) and bake for 10-15 minutes, or until warmed through. You can also reheat it in the microwave, but be careful not to overcook it.
I usually make the pie a day ahead of time and store it in the refrigerator overnight. This gives the flavors a chance to meld together, and it makes for an even more delicious pie!
Frequently Asked Questions
Final Thoughts
So there you have it – my secret weapon for winning over hearts and taste buds. This Caramel Pecan Pie Recipe is more than just a dessert; it’s a memory in the making. It’s the kind of pie that brings people together, that sparks conversations, and that leaves everyone wanting just one more slice. The rich caramel and crunchy pecans are a match made in heaven, and I can’t wait for you to experience the magic for yourself. If you’re a fan of this recipe, you might also enjoy my Salted Caramel Brownies or my Pecan Pie Bars. Happy baking, my friends! And please, share your creations in the comments below – I can’t wait to see how your Caramel Pecan Pies turn out!
Caramel Pecan Pie Recipe
Ingredients
Main Ingredients
- 1.5 cups pecans chopped
- 1 cup corn syrup light
- 0.5 cup sugar granulated
- 0.25 cup butter melted
- 1 teaspoon vanilla extract
- 3 units eggs large
- 1 unit pie crust prepared
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C).
- In a bowl, mix together corn syrup, sugar, butter, vanilla, and eggs until well combined.
- Stir in the chopped pecans.
- Pour the mixture into the prepared pie crust.
- Bake for 50 minutes, or until the filling is set and the crust is golden.
- Allow to cool before serving.
