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Caramel Pecan Pie

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Caramel pecan pie may just become your new favorite pecan pie recipe. The rich gooey caramel accentuates the toasted pecans for an out of this world dessert experience.

Slice of caramel pecan pie with thick layer of pecans on top and rich caramel layer underneath.

If you are a fan of pecan pie, you are going to love this version. It is a lot like the original, but instead of corn syrup it uses soft caramel candies for the filling.

The result is richer, thicker and oh so good. The caramel filling goes perfectly with all of the pecans.

It is a wonderful option for your Thanksgiving pie menu. Or make it just because, it’s worth having several times throughout the year.

How to Make the Pie

You start the pie filling by melting down soft caramel candies with milk and butter to make a rich caramel sauce. Use the wrapped caramel squares, like Kraft caramel, or something with a similar texture.

That will help to ensure you get a nice gooey caramel texture when it’s all said and done. Mix the caramel sauce with the other pecan pie filling staples, sugar, eggs and vanilla.

Ingredients for pie: pecans, butter, sugar, milk, pie crust, caramels, eggs and vanilla.

Then you add your pecans. Using toasted pecans adds a deeper, nuttier flavor.

Put the caramel pecan pie filling in a prepared deep dish pie crust and pop it in the oven. When the center is puffed and set, and the crust is golden brown, pull it out.

Let the pie cool at room temperature for at least an hour before serving. If not serving right away, go ahead and pop it in the refrigerator after it’s cooled.

This pie cuts well at room temperature or chilled. But the best eating experience is when it’s at room temperature or slightly warm.

Feel free to heat up a slice in the microwave for a few seconds to get the gooiest caramel experience.

Tips and Tricks

Melt the caramels down over low heat and be sure to stir frequently. You don’t want to burn the caramel to the bottom of the pot.

Slowly add the melted caramel mixture to the egg mixture and stir as you do. That will keep the warm caramel from cooking the egg mixture.

Lifting a slice of caramel pecan pie out of the pan showing the layer of pecans and the caramel filling.

To toast the pecans, just put them in a skillet over low heat and let them cook until you can start to smell them. Stir them frequently and don’t turn the heat up too high, as they will burn easily.

Feel free to use a store bough pie crust. Or make you own. This recipe would go great with great grandma’s lard pie crust or try it in a chocolate pie crust.

This pie is wonderful on its own. It is also great with a scoop of vanilla ice cream or a dollop of whipped cream.

Frequently Asked Questions

Is it better to use pecan halves or chopped pecans for pecan pie?

It is a matter of personal preference. Pecan halves give that classic pecan pie look, but it is easier to cut a pie made with pecan pieces. Use whatever you prefer, or you can even use a mix of both.

How do I know my pecan pie is done?

Your pie is done with the pie crust is golden. The filling will be puffy, but look set. It will fall into the classic look you know as it cools.

What makes this recipe different than other caramel pecan pie recipes?

This recipe has less sugar than most of the other recipes out there and it has more pecans. The result is pecan forward and really good. We also toast the pecans to add extra depth of flavor.

More Great Pecan Recipes

If you like trying variations on pecan pie, try making honey maple pecan pie. It uses two of our favorite sticky sweets to make a tasty pie filling without corn syrup.

For an easy treat, try making pecan dream bars. They feature toffee bits and condensed milk along with a cake mix for a super simple to make dessert.

Slice of caramel pecan pie served with remaining pie in the background.

My brother and grandpa both highly recommend pecan pie cheesecake. It is the combination of two of their favorite desserts and it is always a hit.

Or try a condensed milk pecan pie for a creamy twist on the classic. It’s smooth filling is great with toasted pecans.

Did you make this recipe? Please leave a review in the recipe card below!

Slice of caramel pecan pie with thick layer of pecans on top and rich caramel layer underneath.

Caramel Pecan Pie

Servings: 12 Servings
Author: Carlee
Caramel pecan pie may just become your new favorite pecan pie recipe. The rich gooey caramel accentuates the toasted pecans for an out of this world dessert experience.
4.93 from 14 ratings
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes


  • Unbaked pie shell for 9-inch pie
  • cups pecans
  • 11 oz. soft caramel candies Kraft or similar
  • ¼ cup salted butter
  • ¼ cup milk
  • ½ cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract


  • Preheat oven to 350°F. Place pie crust in a 9-inch deep dish pie plate and place in the refrigerator until ready to use.
  • If desired, lightly toast the pecans until just fragrant.
    1½ cups pecans
  • In a small saucepan, melt together the caramel, butter and milk over low heat. Stir frequently to keep from burning. Remove from heat once the caramels are melted and you can stir the mixture smooth.
    11 oz. soft caramel candies, ¼ cup salted butter, ¼ cup milk
  • In a large bow, stir together the eggs, sugar and vanilla. Slowly add in the melted caramel mixture, stirring as you do. Add the pecans and pour the filling into the prepared crust.
    ½ cup granulated sugar, 3 large eggs, 1 teaspoon vanilla extract
  • Bake in preheated oven until the pastry is golden and the mixture is puffed and looks set, 45-50 minutes. Remove from oven and allow to cool for about an hour. Serve or refrigerate until ready to serve.


Use chewy caramel candies like the wrapped caramel squares or caramel bits. 11 oz. is about 36 caramel squares.
The USDA recommends that egg rich pies, like pecan pie, should be stored in the refrigerator. Lightly wrap it with foil or plastic wrap and store the pie in the refrigerator for up to 5 days.
This pie can be made with pecan halves, chopped pecans or a mixture of both.


Serving: 1sliceCalories: 299kcalCarbohydrates: 36gProtein: 4gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 11gCholesterol: 57mgSodium: 181mgFiber: 2gSugar: 28g

Nutritional Disclaimer

“Cooking With Carlee” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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Sunday 16th of April 2023

All of your recipes looks so delicious Will you please send me your website for your recipes


Sunday 16th of April 2023

Thank you! It looks like you found the site. If you want to get emails with recipe ideas, you can subscribe to my newsletters. There is a box to do just that in the middle of the post, just look for the envelope graphic.