Caramel pecan pie may just become your new favorite pecan pie recipe. Soft caramel candies replace corn syrup for a filling that is richer, thicker, and oh so good. The toasted pecans and gooey caramel together are 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.

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

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

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.

Carlee’s 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.

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Caramels, milk and butter in saucepan ready to be melted.

Melted caramel sauce in saucepan, ready to be made into pie 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 bought 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.

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.

Bowl of pie filling mixture with caramel and eggs all mixed together with toasted pecans in a skillet nearby.

Caramel pecan pie ready to go in the oven.

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.

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

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

Slice of caramel pecan pie with thick caramel filling and lots of pecans on top in flaky pastry shell, ready to eat.

Knowing When a 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.

4.93 from 14 ratings

Caramel Pecan Pie

Author: Carlee

Servings: Servings

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.

Prep: 10

Cook: 1

Total: 1 10

Ingredients

Instructions

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 1½ cups pecans until just fragrant.
In a small saucepan, melt together 11 oz. soft caramel candies, ¼ cup salted butter and ¼ cup 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.
In a large bowl, stir together 3 large eggs, ½ cup granulated sugar and 1 teaspoon vanilla extract. Slowly add in the melted caramel mixture, stirring as you do. Add the pecans and pour the filling into the prepared crust.
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.

Notes

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.