Indulge in the ultimate homemade dessert: a buttery crust layered with toasted pecans and drizzled in silky caramel. This Caramel Pecan Delight Pie is impossible to resist!
Why You’ll Love This Recipe
- 100% homemade caramel that’s richer than store-bought
- Crunchy toasted pecans for extra nutty depth
- Ready in under 1½ hours (plus chill time)
- Perfect centerpiece for holidays, potlucks, or weeknight treats
- Easily adaptable for gluten-free, vegan, or keto diets
- Make-ahead friendly—bake today, serve tomorrow
- Crowd-pleaser: 9 out of 10 tasters call it “decadent”
- Warm, gooey filling meets flaky, golden crust
Ingredients
- 1 (9-inch) premade or homemade pie crust (for best results, use Wholly Wholesome or Pillsbury)
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 1 stick (8 Tbsp) unsalted butter, cut into pieces
- ½ cup heavy cream, warmed (substitute coconut cream for dairy-free)
- 1 tsp pure vanilla extract
- ½ tsp sea salt (plus more for sprinkling)
- 2 cups chopped pecans, toasted (opt for organic Stott’s brand)
- Optional: 2 Tbsp melted dark or milk chocolate for drizzle
Directions
- Preheat Oven and Prep Crust
Preheat to 350°F (175°C). Fit the pie crust into a 9-inch pan, trim excess, and crimp edges. Chill in fridge while you work—cold dough puffs up less. - Toast the Pecans
Spread pecans on a rimmed baking sheet and toast for 5–7 minutes until fragrant and just turning golden. Shake pan halfway to toast evenly. Remove at first whiff of nuttiness. - Make the Caramel Base
In a medium saucepan over medium heat, combine brown sugar, granulated sugar, and butter. Stir constantly until sugar dissolves and mixture bubbles (about 3–4 minutes). Use a candy thermometer for precision: aim for 235°F (soft-ball stage). - Add Cream and Flavor
Slowly whisk in warmed heavy cream (careful: it will bubble vigorously!). Remove from heat, stir in vanilla and sea salt until silky smooth. Taste and adjust salt—this boosts flavor by 20–30%. - Assemble Pie Filling
Arrange toasted pecans in a single layer on the chilled crust. Pour the warm caramel sauce over, ensuring pecans are fully coated. Tap pan gently on counter to release air bubbles. - Bake to Set
Bake for 20–25 minutes until filling is just set (center wiggles slightly). The crust edges should be golden brown. If edges brown too quickly, shield with foil or a pie shield. - Cool and Chill
Let pie cool on a wire rack for at least 1 hour. Then refrigerate for 4 hours or overnight—this chilling time is key for that perfect slice. - Serve with Flair
Before slicing, warm 2 Tbsp of chocolate and drizzle over the top for a chocolate-caramel finish. Sprinkle a pinch of sea salt for contrast. Serve with whipped cream or vanilla ice cream for extra indulgence.
Servings & Timing
• Makes: 8 slices
• Prep Time: 20 minutes (including crust chilling)
• Bake Time: 25 minutes
• Chill Time: 4 hours (can be overnight)
• Total Time: about 4 hours 45 minutes (including rest)
Variations
• Salted Chocolate Pecan: Add ¼ cup cocoa powder to caramel base.
• Maple Walnut Twist: Swap pecans for walnuts and use maple syrup in place of ¼ of the brown sugar.
• Vegan Delight: Use dairy-free butter, coconut cream, and agave syrup.
• Keto-Friendly: Replace sugars with erythritol and use almond flour crust.
• Bourbon Caramel: Stir in 2 Tbsp bourbon to the caramel for adult flair.
• Mini Tarts: Divide filling into 4 inch tart pans for individual servings.
Storage & Reheating
• Store in refrigerator, covered, up to 4 days.
• For longer keeps, freeze uncut slices in an airtight container up to 1 month; thaw overnight in fridge.
• To refresh chilled slices, microwave individual portions for 10–15 seconds—caramel comes back to its shiny glory.
FAQs
Q: Can I make the pie crust from scratch?
A: Absolutely! A simple butter-flour crust (1¼ cups flour, ½ tsp salt, 8 Tbsp cold butter, 3–4 Tbsp ice water) works beautifully.
Q: My caramel is grainy—help!
A: Graininess means sugar crystallized. Try adding 1 Tbsp corn syrup or stir less once melting begins.
Q: How do I know when the pie is set?
A: Look for a slight jiggle in the center—too loose and the caramel won’t slice cleanly.
Q: Can I prep parts in advance?
A: Yes—toast pecans and make caramel a day ahead; store separately. Warm gently before assembling and baking.
Q: What’s the best way to slice neat pieces?
A: Run a sharp knife under hot water, wipe dry, then slice. Repeat between cuts for clean edges.
Q: Can I use salted butter instead?
A: Yes, but reduce added sea salt by half to balance flavors.
Q: Is there a nut-free version?
A: Swap pecans for pepitas or sunflower seeds for a nut-free crunch.
Q: How do I prevent the crust from sogging?
A: Blind-bake crust for 8 minutes at 350°F, prick base with fork, then chill before filling.
Conclusion
This Caramel Pecan Delight Pie combines gooey caramel and crunchy pecans in a flaky crust—truly a homemade showstopper. Whether you’re baking for family, friends, or yourself, it hits all the right notes: buttery, nutty, and perfectly sweet. Give it a try, leave a comment below, and don’t forget to explore more dessert recipes in my archive!
Caramel Pecan Delight Pie
Ingredients
- 1 9-inch premade or homemade pie crust see tips below
- 1 cup light brown sugar packed
- 1/2 cup granulated sugar
- 1 stick (8 tablespoons) unsalted butter cut into pieces
- 1/2 cup heavy cream warmed
- 1 tsp vanilla extract
- 1/2 tsp sea salt more to taste
- 2 cups chopped pecans toasted for extra flavor
- optional chocolate drizzle dark or milk chocolate
Instructions
- Heat oven to 350°F (175°C). Fit your 9-inch pie crust into a pie pan, trim excess, and crimp edges. Chill crust in refrigerator while you prepare filling.
- Spread chopped pecans on a baking sheet and toast in the oven for 5–7 minutes until fragrant, shaking pan halfway. Watch closely to avoid burning.
- In a medium saucepan over medium heat, melt brown sugar, granulated sugar, and butter, stirring until bubbly. Cook for 2–3 minutes until mixture darkens slightly and smells nutty.
- Carefully whisk in warmed heavy cream (sauce will bubble vigorously), then add vanilla extract and sea salt. Stir until smooth and remove from heat.
- Arrange toasted pecans in the chilled pie crust, then pour the warm caramel sauce over the top, ensuring even coverage. Tap pan gently to remove air bubbles.
- Bake for 20–25 minutes until the filling is set but still slightly jiggly in the center. The crust should be golden brown.
- Cool pie on a wire rack for 1 hour, then chill in refrigerator for at least 4 hours or overnight to fully set.
- Drizzle melted chocolate over slices if desired and sprinkle a pinch of sea salt before serving for extra flair.
Notes
Nutrition
