Salted Caramel Pecan Pie

by | May 5, 2025 | Pie Recipies | 0 comments

Salted Caramel Pecan Pie

Salted Caramel Pecan Pie: A Bold Twist on a Southern Classic

Pecan pie has long been a staple of Southern dessert tables, cherished for its rich, nutty filling and golden, buttery crust. This Salted Caramel Pecan Pie takes that tradition and gives it a sophisticated twist—layering toasted pecans with homemade salted caramel, adding a luxurious depth of flavor that balances sweetness with just the right hint of salt.

The result is familiar, yet elevated: buttery, crunchy, and decadently gooey with every bite. Perfect for holidays, special dinners, or impressing guests with something nostalgic yet unexpected.

Ingredients for Salted Caramel Pecan Pie

For the crust:

  • 1 ¼ cups all-purpose flour

  • ½ tsp salt

  • 1 tsp sugar

  • ½ cup (1 stick) unsalted butter, cold and cubed

  • 3–4 tbsp ice water

Or use one pre-made 9-inch pie crust.

For the salted caramel:

  • 1 cup granulated sugar

  • 6 tbsp unsalted butter, cut into pieces

  • ½ cup heavy cream

  • ½ to 1 tsp sea salt (adjust to taste)

For the filling:

  • 3 large eggs

  • ½ cup light brown sugar, packed

  • 1 tsp vanilla extract

  • 1 tbsp flour

  • 1 ½ cups pecan halves (lightly toasted)

  • All of the salted caramel (above)

Instructions

1. Prepare the crust

  1. In a bowl, mix flour, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs.

  2. Add ice water 1 tbsp at a time, mixing just until the dough holds together.

  3. Shape into a disc, wrap in plastic, and chill for 30 minutes.

  4. Roll out and place in a 9-inch pie dish. Crimp edges. Chill while preparing the filling.

2. Make the salted caramel

  1. In a heavy saucepan over medium heat, melt the sugar, stirring constantly until it turns deep amber (be patient—don’t walk away).

  2. Add butter and stir until melted and combined.

  3. Slowly pour in cream (it will bubble), stirring until smooth.

  4. Remove from heat and stir in salt. Let cool for 10–15 minutes.

3. Make the filling

  1. Preheat oven to 350°F (175°C).

  2. In a mixing bowl, whisk eggs, brown sugar, vanilla, and flour until smooth.

  3. Stir in the slightly cooled caramel.

  4. Fold in pecans.

4. Assemble and bake

  1. Pour the filling into the prepared crust.

  2. Bake for 45–50 minutes, until the center is just set and the top is golden.

  3. Cool completely before slicing to allow the caramel to firm.

Serving Suggestions

  • Serve with whipped cream or vanilla bean ice cream

  • Sprinkle with extra sea salt before serving, if desired

  • Salted Caramel Pecan Pie keeps well in the fridge for up to 3 days; best served at room temperature

  • Slice with your Stay Fresh Pie Cutter and keep your individual slices neater and fresher longer