Caramel Pecan Pie Recipe

Name: Caramel Pecan Pie Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 5 h 30 min
Yield: 8 slices
Ingredients: 1 recipe Sour Cream Pie Crust; ½ cup (4 oz/115 g) granulated sugar; Egg wash; 2 tablespoons water; 6 tablespoons (3 oz/85 g) Butter; ¼ cup (2 fl oz/60 ml) heavy whipping cream, warmed; ⅔ cup (4 oz/115 g) dark brown sugar; 3 large eggs; 1 teaspoon Rodelle Organic Pure Madagascar Bourbon Vanilla extract; ½ teaspoon salt; 1 ¼ cups (6 ¼ oz/177 g) pecans, toasted and chopped

User Reviews

5.0

6 reviews

Excellent

Prep Time
30 mins
Cook Time
1 hr
Additional Time
4 hrs
Total Time
5 hrs 30 mins
Servings
8 slices

Caramel Pecan Pie Recipe

Naomi Lloyd

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Make Caramel Pecan Pie with a buttery filling, toasted nuts, and a tender flaky sour cream pie crust—no corn syrup needed. Perfect for fall!

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Ingredients

Servings

1 recipe Sour Cream Pie Crust, chilled
½ cup (4 oz/115 g) granulated sugar
Egg wash
2 tablespoons water
6 tablespoons (3 oz/85 g) Butter, diced
¼ cup (2 fl oz/60 ml) heavy whipping cream, warmed
⅔ cup (4 oz/115 g) dark brown sugar
3 large eggs, at room temperature
1 teaspoon Rodelle Organic Pure Madagascar Bourbon Vanilla extract
½ teaspoon salt
1 ¼ cups (6 ¼ oz/177 g) pecans, toasted and chopped

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Notes

Let the caramel cool for the full 15 minutes before adding the eggs so that they don’t curdle.
I love the tang of Sour Cream Pie Crust, and it's especially great in caramel pie recipes, but you can also use our regular homemade pie crust or Buttermilk Pie Crust.
A good pie pan is essential for a crisp crust and a well-cooked filling! Pie pans are also referred to as pie tins or pie plates, and you can use the same type to bake single-crust or double-crust pies and tarts. I recommend this steel pie tin. It's a great value, it's durable, and heats up quickly and evenly.
When making the caramel, have the butter and cream ready to go, and watch the sugar carefully. Once it's a deep amber, it can burn pretty quickly. Adding the butter and cream will immediately stop the cooking.
Take care when adding the butter and cream to the caramel, and be sure that your saucepan is high-sided because the mixture will bubble up and steam quite a lot.
Let the caramel cool for the full 15 minutes before adding the eggs so that they don’t curdle.
Toasting the pecans really brings out the flavor. It’s quick, easy, and so worth the 10 minutes it takes! Spread the nuts on a baking sheet and toast in a 350°F (180°C) oven for about 10 minutes, until they are fragrant. Watch carefully so that they don’t burn.
Our Caramel Pecan Pie is fantastic on its own, but it's even better served with a scoop of Vanilla Ice Cream, Pumpkin Pie Ice Cream, or a dollop of Whipped Cream (make a large bowl and put it out with the pie!).