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Homemade Caramel Pecan Pie Recipe

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4.3 from 43 reviews

This Homemade Caramel Pecan Pie is a decadent dessert featuring a buttery pie crust filled with a rich caramel and corn syrup custard studded with toasted pecan halves. The silky caramel candy melt blends into the filling for a luscious texture, while the toasty pecans add delightful crunch and flavor. Perfectly baked to a golden brown, this pie is the ultimate Southern-inspired treat for holidays or any special occasion.

  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings

Ingredients

Pie Crust

  • 1 9-inch refrigerated pie crust or homemade if you prefer

Filling

  • 1 cup granulated sugar
  • 2 tbsp unsalted butter, melted
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1 cup corn syrup
  • 1 ½ cups pecan halves, toasted for extra flavor
  • 1 cup caramel candies, unwrapped
  • 2 tbsp heavy cream

Instructions

  1. Prepare the Crust: If using a refrigerated store-bought crust, take it out of the fridge and let it sit on the counter for 15 minutes. Carefully unroll and fit it into a 9-inch pie plate, then crimp the edges decoratively. Alternatively, you can use a homemade pie crust if preferred.
  2. Melt the Caramels: Place the caramel candies and heavy cream in a microwave-safe bowl. Heat in 30-second intervals, stirring thoroughly after each until completely smooth. Let the caramel cool slightly to avoid scrambling the eggs in the next step. If the caramel mixture is too thick, add an extra teaspoon of cream and stir well.
  3. Mix the Filling: In a large bowl, whisk together the eggs, granulated sugar, melted butter, vanilla extract, and corn syrup until fully combined. Slowly whisk in about one-third of the cooled caramel mixture to temper the eggs, then add the remaining caramel and stir to blend evenly.
  4. Add the Pecans: Spread the toasted pecan halves in an even layer on the bottom of the unbaked pie crust.
  5. Pour and Bake: Pour the caramel filling over the pecans in the crust. Place the pie on a baking sheet and bake in a preheated oven at 350°F (175°C) for 50 to 55 minutes or until the center is set and the crust is golden brown. To prevent over-browning, tent the edges of the crust with foil during the last 15 minutes of baking.
  6. Cool Completely: Allow the pie to cool fully before slicing and serving. Cooling helps the filling set properly, ensuring clean, neat slices.

Notes

  • To toast pecans, spread them on a baking sheet and bake at 350°F for about 8-10 minutes until fragrant, stirring occasionally.
  • You can substitute light corn syrup with dark corn syrup for a richer flavor.
  • For an extra glossy topping, brush the crust edges with an egg wash before baking.
  • Store leftover pie covered in the refrigerator for up to 3 days.
  • If you prefer a less sweet pie, reduce the sugar slightly but it may affect the texture.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 50-55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/homemade-caramel-pecan-pie-recipe/