Caramel Pecan Pie is a delicious twist on a Thanksgiving classic. This pie is cooked perfectly and filled with caramel, pecans, and even has a hint of maple.
Every year I love making my favorite 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 wondered if I could make a caramel pecan pie version that rivaled my original pie recipe.
Check out these other tasty pecan pie treats:
What you need for this recipe:
- Caramel- I like to use store bought caramel squares or bits
- Browns Sugar
- Maple Syrup- if you don’t have this substitute with equal amount of brown sugar
- Unsalted Butter- if you use salted butter omit the salt from the recipe
- Vanilla Extract
- Pie Crust- Store bought or Homemade
I love how toasted pecans add just that little extra bit of flavor. They have such a delicious depth to them.
How to toast pecans?
Preheat oven to 350F°. Place chopped pecans on prepared baking sheet and toast n the preheated oven for 5 minutes. They should be fragrant but not burned.
How to make caramel pecan pie?
- In a medium saucepan combine caramels and milk. Heat over low until melted and combined. Remove from heat.
- Combine eggs, brown sugar, maple syrup, butter, vanilla, and salt in a separate bowl. Whisk until combined.
- Stir in the caramel sauce. Then stir in the pecans.
- Pour the filling into the pie crust and bake until done.
- Remove from the oven and allow pie to cool to room temperature, then refrigerate.
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.
Pro Tip: 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
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 cheesecake or pumpkin pie.
Does caramel pecan pie need to be refrigerated?
Yes. Pies that use eggs typically need to be refrigerated.
How to store leftover pie?
Store pie in an air tight container or cover the top with a piece of plastic wrap. Refrigerate until ready to eat.
Watch how to make this recipe!
Caramel Pecan Pie
- 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 unbaked or frozen deep-dish pie crust 9 inch
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Move oven rack to the second to lowest position in oven.*
- Coarsely chop your pecans and place 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 sauce pan 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 - caramel squares or bits, 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.
- 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 unbaked or frozen 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.
- Baking your pie at the second to lowest position in the oven helps with even cooking and no 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.
- If you want to use homemade caramel you can use this recipe then add it to the pie.