Caramel Pecan Pie Recipe

4.84 from 6 votes

This homemade caramel pecan pie is sweet, nutty, rich and so easy to make at home. The caramel pecan filling is sweetened with brown sugar and maple syrup, and chock full of toasted pecans.

Prep Time45

Cook Time1

Total Time1 45

Course: Dessert

Cuisine: American

Servings: 9-inch pie

Calories: 714kcal

Author: The Carefree Kitchen

Ingredients

Single Pie Crust Recipe

1¼ cups all-purpose flour
1/2 teaspoon salt
4 ounces Crisco
1/4 cup water cold

Caramel Pecan Pie Filling

1½ cups pecans chopped
1 cup light brown sugar
1/3 cup maple syrup
3 large eggs
1/2 teaspoon salt
4 tablespoons butter
1 teaspoon vanilla extract

Topping

3 cups homemade whipped cream

US Customary - Metric

Instructions

Basic Pie Crust

Preheat oven to 425 degrees F.
In a large mixing bowl, combine the flour and salt. Add the Crisco and use your fingers to combine. Once the mixture resembles coarse meal, make a well in the center and add the water.
Carefully bring the flour mixture from the sides of the bowl into the center with the water and gently mix until combined and the flour is all moistened. Do not overmix or knead! Form the dough into flat discs, wrap in plastic and let rest in the cooler for about 30 minutes - 1 hour.
Once the dough has rested, remove from the plastic wrap and transfer to a lightly floured surface. Use a rolling pin, start in the middle of the dough and roll outwards to make a circle. Roll into an evenly thick round circle large enough for the dough to hang over your pie plate at least 1/2".
Once the dough has rested, remove from the plastic wrap and transfer to a lightly floured surface. Using a rolling pin, roll from the middle of the dough outwards to make a circle that is about ¼" thick and large enough to hang over your pie plate at least ½".
Carefully line a 9" pie plate with the rolled dough, pressing into the sides and bottom edges. Fold the top edges under and pinch to make a decorative edge. Prick the bottom and sides of the pie crust with a fork about 2 inches apart, then line with parchment paper or aluminum foil and fill with ceramic pie beads or dry beans.
Blind bake the prepared pie crust in a preheated oven for about 12 minutes, or until lightly golden on the edges. Remove from the oven and let cool while you make the filling.

Caramel Pecan Pie Filling

In a large nonstick pan over medium heat, add the pecans, stirring occasionally until they become golden brown and fragrant—about 5-8 minutes. Pour the nuts into a bowl and set aside.
In the large, nonstick pot over low heat, add the butter and melt. Remove from heat and add the sugar and salt. Stir until the butter is absorbed, then whisk in the maple syrup, eggs and vanilla extract.
Place the caramel mixture back on low heat and heat and stir constantly. Slowly warm the mixture until it reaches 130 degrees on a candy thermometer. Remove from the heat, stir in pecans, then mix until combined.
Pour the pecan pie filling into the partially baked pie shell and smooth the top with a spoon or spatula.
Bake in a preheated 275 degree oven for 50-60 minutes, or until the center of the pie is just jiggly. If the outer edges of the pie shell become too golden brown, cover with aluminum foil until your pie is finished baking.
Once baked, remove from the oven and cool to room temperature on a wire rack before serving with homemade whipped cream. Enjoy!

Notes

Storing instructions: store leftovers in the refrigerator for up to 4 days, or in the freezer for up to 2 months.

Nutrition