Caramel Pecan Pie

A rich, buttery caramel pecan pie made from scratch with toasted pecans, creamy caramel, and a flaky homemade crust — the ultimate Southern dessert for holidays and special occasions.

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Course: Dessert

Cuisine: American, Southern

Prep Time: 25

Cook Time: 40

Chill Time: 4

Total Time: 5 5

Servings: slices

Calories: 540kcal

Cost: $10–$12

Equipment

1 9-inch pie dish
1 Rolling pin
1 Measuring cups/spoons
1 Candy thermometer
1 Wooden spoon
1 Baking sheet
1 Sharp knife
1 Cooling rack

Ingredients

Pie Crust

2 ½ cups all-purpose flour
1 cup unsalted butter cold and cubed
½ teaspoon salt
4–6 tablespoon ice water as needed

Caramel Pecan Filling

2 cups pecan halves toasted
1 cup granulated sugar
¾ cup heavy cream room temperature
3 large eggs room temperature
1 teaspoon vanilla extract
1 pinch salt

Instructions

In a bowl, combine flour and salt. Cut in cold butter until the mixture resembles coarse crumbs. Gradually add ice water until dough forms. Chill for at least 1 hour.
Roll out the dough and fit into a 9-inch pie dish. Chill while preparing the filling.
In a saucepan, melt sugar over medium heat, stirring constantly until it turns amber. Carefully add cream while stirring. Remove from heat and let cool slightly.
In a bowl, whisk together eggs, vanilla, salt, and slightly cooled caramel. Stir in toasted pecans.
Pour the filling into the prepared crust. Place pie on a baking sheet.
Bake at 350°F (175°C) for 40 minutes or until the center is set. Cover edges with foil if they brown too quickly.
Cool on a rack for 2 hours, then chill for at least 4 hours before serving.

Notes

For a deeper flavor, use dark brown sugar in place of granulated. Serve with whipped cream or vanilla ice cream.

Nutrition