Salted Caramel Pecan Pie

Salted Caramel Pecan Pie

A buttery crust holds a gooey pecan filling swirled with salty caramel notes.

Total 3 hr Makes 8 slices Calories 512/serving

Dietary

Vegetarian, Pescatarian, Halal, Kosher

Allergens

Eggs, Dairy, Tree nuts, Wheat

This pecan pie layers a deep caramel filling with toasted pecans and a finishing sprinkle of flaky sea salt to balance the sweetness. The custard-like filling sets up firm enough to slice cleanly while staying rich and chewy at the center. It's a fitting centerpiece for holiday tables or any occasion calling for a show-stopping dessert.

Ingredients

  • 1 unbaked 9-inch pie crust
  • 3 large eggs
  • 1 cup light corn syrup
  • 1/2 cup granulated sugar
  • 1/2 cup caramel sauce
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon fine salt
  • 1 1/2 cups pecan halves
  • 1 teaspoon flaky sea salt

Method

  1. Preheat the oven to 350°F. Fit the unbaked pie crust into a 9-inch pie dish, crimping the edges, and place in the refrigerator while preparing the filling.

  2. In a large bowl, whisk the eggs until smooth, then whisk in the corn syrup, granulated sugar, caramel sauce, melted butter, vanilla extract, and fine salt until fully combined.

  3. Arrange the pecan halves evenly over the bottom of the chilled crust, then slowly pour the caramel filling over the pecans, letting it settle between them.

  4. Place the pie on a baking sheet and bake until the edges are set and the center still jiggles slightly when shaken, 50 to 60 minutes.

  5. If the crust edges brown too quickly, cover them loosely with strips of foil for the remainder of the bake time.

  6. Remove the pie from the oven and immediately sprinkle the flaky sea salt evenly over the surface.

  7. Cool the pie completely on a wire rack at room temperature before slicing, at least 3 hours.

Related recipes

Rate this recipe

★ 4.0 (1)

Comments

    Log in to comment.

    Salted Caramel Pecan Pie

    This pecan pie layers a deep caramel filling with toasted pecans and a finishing sprinkle of flaky sea salt to balance the sweetness. The custard-like filling sets up firm enough to slice cleanly while staying rich and chewy at the center. It's a fitting centerpiece for holiday tables or any occasion calling for a show-stopping dessert.

    3 hr 8 slices 512 cal

    Ingredients

    • 1 unbaked 9-inch pie crust
    • 3 large eggs
    • 1 cup light corn syrup
    • 1/2 cup granulated sugar
    • 1/2 cup caramel sauce
    • 1/4 cup unsalted butter, melted
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon fine salt
    • 1 1/2 cups pecan halves
    • 1 teaspoon flaky sea salt

    Method

    1. 1

      Preheat the oven to 350°F. Fit the unbaked pie crust into a 9-inch pie dish, crimping the edges, and place in the refrigerator while preparing the filling.

    2. 2

      In a large bowl, whisk the eggs until smooth, then whisk in the corn syrup, granulated sugar, caramel sauce, melted butter, vanilla extract, and fine salt until fully combined.

    3. 3

      Arrange the pecan halves evenly over the bottom of the chilled crust, then slowly pour the caramel filling over the pecans, letting it settle between them.

    4. 4

      Place the pie on a baking sheet and bake until the edges are set and the center still jiggles slightly when shaken, 50 to 60 minutes.

    5. 5

      If the crust edges brown too quickly, cover them loosely with strips of foil for the remainder of the bake time.

    6. 6

      Remove the pie from the oven and immediately sprinkle the flaky sea salt evenly over the surface.

    7. 7

      Cool the pie completely on a wire rack at room temperature before slicing, at least 3 hours.