My Caramel Pecan Pie recipe is irresistibly gooey, with buttery caramel, toasted pecans, and a flaky sour cream crust—no corn syrup needed!
- 1 recipe Sour Cream Pie Crust, chilled
- Egg wash
- ½ cup (4 oz/115 g) granulated sugar
- 2 tablespoons water
- 6 tablespoons (3 oz/85 g) butter, diced
- ¼ cup (2 fl oz/60 ml) heavy whipping cream, warmed
- ⅔ cup (4 oz/115 g) dark brown sugar
- 3 large eggs, at room temperature
- 1 teaspoon Rodelle Organic Pure Madagascar Bourbon Vanilla extract
- ½ teaspoon salt
- 1 ¼ cups (6 ¼ oz/177 g) pecans, chopped
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On a floured surface, roll out the pie crust to an ⅛ -inch (3 mm) circle and line a 9-inch (23 cm) pie tin with it and crimp the edges
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Place the pie pan in the freezer while you make the filling. (freezing the pie crust will eliminate he need to blind bake the crust before hand)
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Pre-heat the oven to 350°F (180°C) and place a large cookie tray on the middle rack of the oven.
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In a medium saucepan over medium heat, combine the granulated sugar and water. Stir until the sugar has dissolved, then let it cook undisturbed until the sugar turns a deep amber, about 6-8 minutes.
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Immediately turn off the heat and whisk in the butter and cream. The caramel will seize, so return the pot to the stove and heat on low, stirring constantly until the sugar melts.
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Remove from the heat and allow to cool for 10 minutes before transferring to a medium heatproof bowl.
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Whisk the brown sugar, eggs, vanilla extract and salt into the caramel sauce, then fold in the pecans.
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Pour the filling into the frozen crust and egg wash the edges.
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Place the pie on the pre-heated baking tray and bake for 40-45 minutes, until the filling is slightly puffed but still jiggly in the middle.
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Let cool for 4 hours to set before serving with whipped cream or vanilla ice-cream. Store leftovers, covered, in the refrigerator for up to 2 days.
- I love the tang of Sour Cream Pie Crust, and it's especially great in caramel pie recipes, but you can also use our regular homemade pie crust or Buttermilk Pie Crust.
- A good pie pan is essential for a crisp crust and a well-cooked filling! Pie pans are also referred to as pie tins or pie plates, and you can use the same type to bake single-crust or double-crust pies and tarts. I recommend this steel pie tin. It's a great value, it's durable, and heats up quickly and evenly.
- When making the caramel, have the butter and cream ready to go, and watch the sugar carefully. Once it's a deep amber, it can burn pretty quickly. Adding the butter and cream will immediately stop the cooking.
- Take care when adding the butter and cream to the caramel, and be sure that your saucepan is high-sided because the mixture will bubble up and steam quite a lot.
- Let the caramel cool for the full 15 minutes before adding the eggs so that they don’t curdle.
- Toasting the pecans really brings out the flavor. It’s quick, easy, and so worth the 10 minutes it takes! Spread the nuts on a baking sheet and toast in a 350°F (180°C) oven for about 10 minutes, until they are fragrant. Watch carefully so that they don’t burn.
- Our Caramel Pecan Pie is fantastic on its own, but it's even better served with a scoop of Vanilla Ice Cream, Pumpkin Pie Ice Cream, or a dollop of Whipped Cream (make a large bowl and put it out with the pie!).