This Caramel Pecan Pie takes the classic Southern dessert up a notch with rich, buttery caramel layered into every bite. It's indulgent, gooey, and the perfect holiday pie to impress your guests.
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Every year, I love making my favorite old-fashioned pecan pie, but I wanted to try something new this go around. I love my caramel pear pie, caramel cinnamon rolls, and caramel corn, and I wanted to make a caramel pecan pie version that rivaled my original pie recipe.
And boy does it! This pie is right up there with my other favorite pies: French silk pie and lemon meringue pie with graham cracker crust!
Why This Recipe Works
- Caramel Upgrade - Adds depth and richness beyond traditional pecan pie.
- Simple Ingredients - Easy-to-find pantry staples make it approachable.
- Perfect Texture - A flaky crust, gooey caramel filling, and crunchy pecans.
- Holiday Favorite - A show-stopping dessert that feels both cozy and elegant.
Looking for more amazing pie recipes? Check out my Chocolate Pudding Pie, Apple Pie Filling Recipe, Sweet Potato Pie, Chocolate Pumpkin Pie, Toll House Pie, and this delicious savory Maple Bacon Breakfast Pie.
What This Recipe Needs
- Pie Crust - You can make your own (check out my recipe for this sweet potato pumpkin pie), or use a store-bought crust.
- Caramels - Infuse the pie with a rich, indulgent flavor by using caramel squares or bits.
- Brown Sugar - Enhances sweetness and gives the filling a deep caramel note.
- Maple Syrup - Provides gooey sweetness and depth of flavor.
- Eggs - Bind the filling together and help it set as it bakes.
- Vanilla - Balances sweetness and adds warmth.
- Pecans - The crunchy star of the pie, bringing nuttiness and texture.
Substitutions
- Caramel Candies - Use homemade caramel sauce or dulce de leche for a different twist.
- Maple Syrup - Try corn syrup or honey, though the texture will be slightly different.
- Pie Crust - Use a graham cracker crust for a quicker, crunchier option. Check out my pumpkin pie with graham cracker crust for a great crust recipe!
- Pecans - Swap with walnuts if needed.
How to Make Caramel Pecan Pie?
- Step 1: Preheat oven to 350F°. Place chopped pecans on the prepared baking sheet and toast in the preheated oven for 5 minutes. They should be fragrant but not burned.
- Step 2: In a medium saucepan, combine caramels and milk. Heat over low until melted and combined. Remove from heat.
- Step 3: Combine eggs, brown sugar, maple syrup, butter, vanilla, and salt in a separate bowl. Whisk until combined.
- Step 4: Stir in the caramel sauce. Then stir in the pecans.
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- Step 5: Pour the filling into the pie crust and bake until done.
- Step 6: Remove from the oven and allow the pie to cool to room temperature, then refrigerate.
Variations
- Chocolate Caramel Pecan Pie - Add chocolate chips to the filling.
- Bourbon Caramel Twist - Stir in a splash of bourbon for depth.
- Mini Pies - Bake in muffin tins for individual servings.
- Salted Caramel Pecan Pie - Sprinkle sea salt on top for a sweet-salty balance.
If you like this recipe make sure to check out my pumpkin fluff dip!
Expert Tips
- Pie Crust: Use a deep-dish pie crust to avoid overflow from the rich caramel filling.
- Toast Pecans: For the best flavor, toast the pecans lightly before adding them to the filling.
- Baking Sheet: Bake your pie on top of a rimmed baking sheet. This will help with moving the pie in and out of the oven, and if there are any spills, it will catch them
- Baking Position: Baking your pie at the second-to-lowest position in the oven helps with even cooking and prevents cracking.
- Cooling: Let the pie cool at least 2 hours before slicing so the filling sets properly.
- How to tell when pecan pie is done? The pie has to reach at least 200°F (but I find between 207°F and 210°F best) for the filling to set. This is because of the high sugar content of the filling. Using a thermometer is how I make sure the pie is fully cooked.
- If you don't have a thermometer, know that the pie will be done when the center is mostly set. Meaning it will still have a very slight jiggle, but definitely not nearly as jiggly as a white chocolate cheesecake or pumpkin pie with sweetened condensed milk.
- High Altitude Adjustments: I live at 4000 ft above sea level and find my pie reached the correct internal temperature around 50 minutes. Whereas at sea level, pecan pies probably will take closer to 60 minutes.
Frequently Asked Questions
Yes. Use 11oz of caramel sauce.
Yes. Pies that use eggs typically need to be refrigerated.
Store the pie in an airtight container or cover the top with plastic wrap. Refrigerate until ready to eat.
Yes-bake a day in advance and store covered in the refrigerator.
More Related Recipes
For more Thanksgiving Recipes, check out my Cinnamon Pull Apart, Spatchcock Turkey, Cranberry Sauce with Orange Juice, Green Bean Casserole with Cream Cheese, Sweet Potato Rolls, Thanksgiving Chicken, Pumpkin Cupcakes with Cream Cheese Frosting, and Thanksgiving Corn!
If you like this recipe, make sure to give it a 5-star review and leave a comment down below!
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Video
Caramel Pecan Pie
Ingredients
- 11 oz caramels caramel squares or bits
- ¼ cup milk
- 3 large eggs
- ½ cup brown sugar
- ¼ cup maple syrup
- 3 tbs butter melted
- 2 teaspoon vanilla extract
- Pinch of salt
- 1 ½ cup pecans coarsely chopped
- 1 deep-dish pie crust 9-inch unbaked homemade or frozen
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Move oven rack to the second-to-lowest position in the oven.*
- Coarsely chop your pecans and place them on the prepared baking sheet. Toast the pecans in the preheated oven for 5 minutes. They should be fragrant but not burned. Once toasted, set aside. Reduce oven temperature to 300°F.1 ½ cup pecans
- In a medium saucepan, combine caramels and milk. Melt over low heat, stirring frequently, 10-15 minutes. When caramels are melted and smooth, remove from heat and set aside.11 oz caramels, ¼ cup milk
- In a bowl, combine eggs, brown sugar, maple syrup, butter, vanilla, and salt. Whisk until smooth.3 large eggs, ½ cup brown sugar, ¼ cup maple syrup, 3 tbs butter, 2 teaspoon vanilla extract, Pinch of salt
- Mix in the caramel sauce. Then stir in the toasted pecans.
- Place pie crust in pie dish on a baking sheet, then pour filling into pie crust. * Then bake for 50-60 minutes. The pie is done when the center is mostly set. If you have a thermometer, check the temperature of the pie- it should be around 205-210°F. *1 deep-dish pie crust
- Remove from the oven and allow to cool for 2 hours. You can move the pie to the refrigerator once it comes to room temperature.
Notes
- Baking your pie at the second-to-lowest position in the oven helps with even cooking and prevents cracking.
- I like to take a frozen pie crust and place it in one of my nicer pie dishes.
- Bake your pie on top of a rimmed baking sheet. This will help with moving the pie in and out of the oven, and if there are any spills, it will catch them.
- The pie has to reach at least 200°F (but I find around 210°F best) for the filling to set. This is because of the high sugar content of the filling.
- You can use caramel sauce instead.
- Store cooled baked pie in the refrigerator.
Lisa says
This is such an amazing pie! Love it!