Caramel Pecan Pie

Oh my. Caramel Pecan Pie is rich, decadent and absolutely divine! This amazing Pecan Pie recipe includes caramels in the filling. Pecan Pie never tasted so well as it does made this way. No kidding. Every bite is beyond spectacular. This delicious pie will have you drooling, ooohing and aaaahhhhing over scrumptious nibble.

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I made this fantastic pie for a game night for the college age kids in our church. One of the other care groups in our church also hosted and brought food. I brought a couple of these amazing pies and asked people to sample it to see what they thought. Well, one of our friends sampled a piece of Caramel Pecan Pie. He told someone else. That person told someone else. Well, you get the picture. Before I knew it the pies were gone!

Our college gang is used to my cooking by now. I try a lot of stuff out on them. Whenever I bring a homemade pie they are usually pretty quick to dig in. Truthfully, they love when I make exotic salads and homemade bread. But they don’t mind the simple fare like a fruit platter or a hummus tray with veggie dippers.

However, homemade pie brings everything to a different level. One of the gals asked me last Sunday if I would teach her how to make homemade pie crust. She’s one that needs to feel the texture of the dough rather than just looking at pictures or following a recipe. I understand. I’m the same way. I told her we’d set up a time after I’m done with all my holiday cookie baking this year. Hopefully around the first week of December. Then I can catch by breath and get back to fun stuff like this.

If you haven’t completed your holiday menu for Thanksgiving or Christmas, I highly recommend Caramel Pecan Pie. It’s really not all that difficult and it turned out spectacularly well. I used a store bought crust to save time. Obviously you can make your own if you prefer. But this version of Pecan Pie can’t be beat.

Wow your family and friends this holiday season by making this awesome pie. You may find it on your regular dessert menu from here on out.

Caramel Pecan Pie is scrumptious!

Every bite will knock your socks off.

Caramels and pecans make for one luscious pie.

Everyone who sampled a bite of Caramel Pecan Pie loved it!

Here’s what I did.

I used these ingredients.

Unroll pie dough.

Fit crust into pie plate and flute edges. Set aside.

Unwrap caramels. Place caramels in a medium sized sauce pan and bring to a low heat. (Don’t heat too high or the caramels with scorch).

Add butter and half-and-half.

Stir frequently until caramels melt.

Once the caramels melt, turn off heat and set aside. Allow caramel mixture to cool 10 minutes before using in recipe.

Meanwhile, make up the rest of the filling: Place eggs, sugar, vanilla and salt in a mixing bowl.

Whisk ingredients to combine.

Add cooled caramel mixture to egg mixture.

Here the caramel mixture has been added.

Stir ingredients thoroughly to combine.

Add whole pecan halves.

Stir ingredients to combine.

Pour filling into prepared pie shell. Do this right before putting the pie in the oven. If you let it sit for several minutes before putting in the oven, the crust will get soggy.

Bake at 350 degrees for 45-60 minutes. My pie was still soupy so I baked it for one hour and ten minutes.

Allow pie to cool before serving.

Caramel Pecan Pie is so good you’ll be drooling over every bite!

If you enjoy Pecan Pie, it’s even better with caramels in the filling. 🙂

Caramel Pecan Pie is a stunning dessert that your family will want you to make over and over again.

Here’s the recipe.

CARAMEL PECAN PIE

(Recipe adapted from Gooseberry Patch, Mom’s Favorite Recipes)

Caramel Pecan Pie

Teresa Ambra

Caramel Pecan Pie is rich, decadent and absolutely divine! This spectacular Pecan Pie recipe includes caramels in the filling to really amp up the flavor and taste. It's a delicious pie for company or holiday dinners like Thanksgiving or Christmas. Wow your family and friends with this fantastic dessert. You'll be glad you did when they drool over every bite!

No ratings yet

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Dessert, Pies

Cuisine Southern

Servings 8

Calories 515 kcal

Equipment

• 1 9-inch pie plate
• 1 medium sauce pan
• 1 whisk
• 1 wooden spoon
• measuring cups
• measuring spoons
• 1 large mixing bowl

Ingredients

  

1x2x3x

• 36 caramels unwrapped
• 1/4 cup unsalted butter
• 1/4 cup half-and-half
• 3/4 cup granulated sugar
• 3 large eggs
• 1/2 tsp. vanilla extract
• 1/4 tsp. sea salt
• 1 cup pecan halves
• 1 pie crust

Instructions

 

• Place unwrapped caramels, butter and half-and-half in a medium-sized saucepan.
• Heat over low heat until caramels melt completely, stirring frequently with a whisk.
• Remove from heat.
• Allow caramels to cool about 10 minutes in saucepan before using in recipe.
• Meanwhile, fit pie crust into pie plate.
• Flute edges.
• Set aside.
• Combine granulated sugar, eggs, vanilla extract and salt in a large mixing bowl.
• Whisk until smooth.
• After caramels have cooled about 10 minutes, add to egg mixture.
• Stir in pecans.
• Spread mixture into prepared pie shell.
• Bake at 350 degrees for about 45-60 minutes.
• Cool until pie is firm.

Notes

NOTE: If you cook the caramels on too high of a heat, they will scorch.

 

NOTE: If you add the hot caramel mixture to the egg mixture too quickly, the eggs will scramble from the heat!

 

NOTE: My recipe was still soupy at 45 minutes. I baked the pie for one hour 10 minutes.

 

NOTE: Don't add the filling to the pie shell until right before putting the pie in the oven. Otherwise, if the filling sits in the crust for several minutes before baking, you'll end up with a soggy crust.

 

Recipe adapted from Gooseberry Patch, Mom's Favorite Recipes.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 515kcalCarbohydrates: 66gProtein: 7gFat: 27gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 91mgSodium: 289mgPotassium: 206mgFiber: 2gSugar: 49gVitamin A: 331IUVitamin C: 0.4mgCalcium: 95mgIron: 1mg

Keyword caramel, dessert, pecans, pie

Tried this recipe?Let us know how it was!

Caramel Pecan Pie is the perfect dessert for Thanksgiving or Christmas. Especially if you’re tired of Pumpkin Pie–give this awesome recipe a try.

I could have eaten several slices of this pie – it was THAT good!

Caramel Pecan Pie is the ultimate dessert experience. One taste will have you hooked forever!

We absolutely loved this amazing pie. You will too! 🙂

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Kentucky Derby Pie

Toll House Pie

Chocolate Chess Pie

Caramel Pecan Pie

Teresa Ambra

Caramel Pecan Pie is rich, decadent and absolutely divine! This spectacular Pecan Pie recipe includes caramels in the filling to really amp up the flavor and taste. It’s a delicious pie for company or holiday dinners like Thanksgiving or Christmas. Wow your family and friends with this fantastic dessert. You’ll be glad you did when they drool over every bite!

No ratings yet

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Dessert, Pies

Cuisine Southern

Servings 8

Calories 515 kcal

Equipment

• 1 9-inch pie plate
• 1 medium sauce pan
• 1 whisk
• 1 wooden spoon
• measuring cups
• measuring spoons
• 1 large mixing bowl

Ingredients

  

1x2x3x

• 36 caramels unwrapped
• 1/4 cup unsalted butter
• 1/4 cup half-and-half
• 3/4 cup granulated sugar
• 3 large eggs
• 1/2 tsp. vanilla extract
• 1/4 tsp. sea salt
• 1 cup pecan halves
• 1 pie crust

Instructions

 

• Place unwrapped caramels, butter and half-and-half in a medium-sized saucepan.
• Heat over low heat until caramels melt completely, stirring frequently with a whisk.
• Remove from heat.
• Allow caramels to cool about 10 minutes in saucepan before using in recipe.
• Meanwhile, fit pie crust into pie plate.
• Flute edges.
• Set aside.
• Combine granulated sugar, eggs, vanilla extract and salt in a large mixing bowl.
• Whisk until smooth.
• After caramels have cooled about 10 minutes, add to egg mixture.
• Stir in pecans.
• Spread mixture into prepared pie shell.
• Bake at 350 degrees for about 45-60 minutes.
• Cool until pie is firm.

Notes

NOTE: If you cook the caramels on too high of a heat, they will scorch.

 

NOTE: If you add the hot caramel mixture to the egg mixture too quickly, the eggs will scramble from the heat!

 

NOTE: My recipe was still soupy at 45 minutes. I baked the pie for one hour 10 minutes.

 

NOTE: Don’t add the filling to the pie shell until right before putting the pie in the oven. Otherwise, if the filling sits in the crust for several minutes before baking, you’ll end up with a soggy crust.

 

Recipe adapted from Gooseberry Patch, Mom’s Favorite Recipes.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 515kcalCarbohydrates: 66gProtein: 7gFat: 27gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 91mgSodium: 289mgPotassium: 206mgFiber: 2gSugar: 49gVitamin A: 331IUVitamin C: 0.4mgCalcium: 95mgIron: 1mg

Keyword caramel, dessert, pecans, pie

Tried this recipe?Let us know how it was!