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.
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.
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.
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.
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.
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!
Caramel Pecan Pie
- Unbaked pie shell for 9-inch pie
- 1½ cups pecans
- 11 oz. soft caramel candies
- 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.
- 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.
- 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.
- 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.