Caramel Pecan Pie
Rich, gooey, and indulgent, this Caramel Pecan Pie is the perfect twist on a holiday classic dessert.
Servings: 16
Calories: 279kcal
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.
Video
Notes
Tips and Tricks
- 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.
Nutrition
Calories: 279kcal | Carbohydrates: 33g | Protein: 4g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 38mg | Sodium: 130mg | Potassium: 132mg | Fiber: 1g | Sugar: 23g | Vitamin A: 130IU | Vitamin C: 0.2mg | Calcium: 57mg | Iron: 1mg