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Caramel Pecan Pie

Caramel Pecan Pie Recipe

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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1 (9-inch) pie crust, unbaked
  • 1 ½ cups (150 g) pecan halves
  • 6 tbsp (85 g) unsalted butter
  • 1 cup (220 g) packed dark brown sugar
  • ¾ cup (180 ml) heavy cream
  • 3 large eggs
  • 2 tsp vanilla extract
  • ¼ tsp fine sea salt
  • 1 tbsp cornstarch

Method
 

  1. Blind-bake the pie crust at 425°F (220°C) with weights for 14 to 16 minutes, then without weights for 5 to 7 minutes, until the bottom is dry and edges are golden.
  2. Toast the pecans at 350°F (180°C) for 8 to 10 minutes, then set aside.
  3. Melt the butter, stir in the brown sugar, and cook 2 minutes. Whisk in the heavy cream until smooth, then off heat add salt.
  4. Whisk eggs, vanilla, and cornstarch together, then whisk in the warm caramel gradually. Fold in the pecans and pour into the crust. Bake at 350°F for 40 to 50 minutes until edges are set and the center jiggles slightly.
  5. Cool the pie completely, at least 2 hours, then slice and serve.

Notes

The pie needs a full cool to set; plan for that. If you want to make it ahead, bake it the day before and keep it at room temperature loosely covered. For a deeper caramel taste, let the brown sugar and butter bubble a full 3 minutes before adding cream.