Holiday dessert has never been easier. With melted caramel candies, this salty-sweet caramel pecan pie is foolproof.
There’s something special about the combination of caramel and pecans, and how the crunchy, butter-y nuts balance the sweet, sticky candy just right. Our caramel pecan pie recipe earns rave reviews from home bakers for this very reason—and also because it’s one of our easiest pie recipes. Instead of standing over a pot, carefully monitoring melting sugar, you simply melt caramel candies for all the flavor with none of the uncertainty. Stir the caramel into an easy custard of eggs and butter, pour it into a pie crust and bake the pie. The sweet and salty dessert is absolutely worthy of being your new favorite holiday dessert, but it’s also a quick, cozy treat to bake any time.
Ingredients for Caramel Pecan Pie
Caramels: Homemade caramel can be finicky, but melting caramel candies is simple. If you’re baking with kids, they’ll love being in charge of unwrapping the caramels.
Butter: Plain, unsalted butter makes the caramel taste rich and well-rounded, not just sweet.
Large eggs: Use room-temperature eggs to better incorporate into the filling.
Sugar: Plain white granulated sugar melts easily, ensuring a smooth—not grainy—filling.
Vanilla extract: Vanilla adds a subtle but aromatic flavor. The best vanilla extract brands are fresh and fragrant.
Salt: A pinch of salt balances the sweetness and draws out the full flavor of the nuts and caramel.
Pecans: Chopped, toasted pecans go into the filling. Optional pecan halves can garnish the pie for decoration and more crunch.
Deep-dish pie crust: You’ll need a frozen 9-inch pie crust, either store-bought (check the freezer aisle) or your favorite homemade butter pie pastry.
Directions
Step 1: Make the caramel
Preheat the oven to 350°F. In a small heavy saucepan, combine the caramels, water and butter. Cook them over low heat, stirring, until the caramels are entirely melted and the mixture is a uniform color and texture. Remove the pan from the heat and set it aside.
tep 2: Prepare the filling
In a small bowl, beat the eggs, sugar, vanilla and salt until smooth. Gradually stir the caramel mixture into the filling. Gently stir in the chopped pecans.
Step 3: Fill the crust
Pour the mixture into the crust. If desired, arrange the pecan halves over the top of the filling.
Step 4: Bake
Bake the pie until the filling is set, about 35 to 40 minutes. Cool on a wire rack. Refrigerate any leftovers.
Editor’s Tip: For a tender pie, remove it from the oven when the center of the pie still has a slight wiggle to it. It will continue to set as it cools.
Caramel Pecan Pie Variations
Flavor the caramel: While melting the caramels, add a pinch of flaky salt, a dash of bourbon, a sprig of rosemary or spices like cayenne pepper or cinnamon to the pot to infuse flavor. (Discard herb stems before stirring the caramel into the filling.)
Change up the crust: To add extra flavor, swap the traditional pie crust with a crumb crust. A crust made from chocolate cookies would be delicious, while a pretzel crust would add a savory note. You can also use a gluten-free crust.
Give it a chocolate twist: Stir chocolate chips or chopped chocolate into the caramel pot to add a swirl of rich chocolate flavor.
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