Buttery caramel candies team up with nutty pecans in this caramel pecan pie that's full of flavor and perfect for your Thanksgiving table. Enjoy this caramel-flavored holiday classic either hot or cold, with a generous dollop of whipped cream or a scoop of vanilla ice cream.
This caramel pecan pie is an impossibly decadent twist on a classic holiday dessert.
Caramel Pecan Pie Ingredients
These are the ingredients you'll need to make this top-rated caramel pecan pie:
Pie crust: Use a store-bought pie crust.
Caramel: Get the individually wrapped caramels in the baking aisle — but make sure to unwrap them before you start cooking!
Butter: Unsalted butter adds richness and flavor to the filling. If you use salted butter, you might want to skip the salt later.
Milk: Use whole milk or your favorite alternative milk.
Sugar: This recipe calls for white sugar, but some reviewers like to use a blend of brown and white sugars.
Eggs: Three whole eggs lend tons of richness and they help bind the filling together.
Vanilla and salt: Vanilla extract and salt add subtle flavor. Plus, they help enhance the flavors of the other ingredients.
Pecan halves: Of course, you can't make pecan pie without pecans! You can also use chopped pecans.
How to Make Caramel Pecan Pie
It's shockingly simple to make this caramel pecan pie. You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect:
Make caramel sauce: Combine the caramels, butter, and milk in a saucepan over low heat. Cook, stirring frequently, until the sauce is smooth.
Make the filling: Mix the sugar, eggs, vanilla, and salt in a bowl. Add the caramel sauce, then stir in the pecans.
Bake the pie: Pour the filling into the unbaked pie crust. Bake in a preheated oven until the pastry is golden brown. The filling will set as it cools.
How to Serve Caramel Pecan Pie
You can serve this caramel pecan pie warm or cold. It's absolutely delicious as-is, but nobody at your table will complain if you pair it with vanilla ice cream or a dollop of homemade whipped cream.
How to Store Caramel Pecan Pie
Loosely cover your caramel pecan pie with foil, then store it in the fridge for up to four days. Since this is an egg-rich pie, you should never store it at room temperature. Enjoy the leftovers cold or reheat it gently in the microwave or in the oven.
Ingredients
1 (9 inch) unbaked pie crust
36 individually wrapped caramels, unwrapped
¼ cup unsalted butter
¼ cup milk
¾ cup white sugar
3 large eggs
½ teaspoon vanilla extract
¼ teaspoon salt
1 cup pecan halves
Directions
Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C.)
Combine caramels, butter, and milk in a saucepan over low heat. Cook, stirring frequently, until caramels are melted and mixture is smooth, 10 to 15 minutes. Remove from the heat and set aside.
Mix together sugar, eggs, vanilla, and salt in a large bowl. Gradually mix in the melted caramel mixture, then stir in pecans. Pour filling into unbaked pie crust.
Bake in the preheated oven until pastry is golden brown, 45 to 50 minutes. Remove from the oven and let set on a wire rack until filling is firm, about 15 minutes.
Serve and enjoy!
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