Caramel Pecan Pie

With Bigger Bolder Baking’s groundbreaking Caramel Pecan Pie Recipe, you’ll crack the code to making decadently gooey, just-sweet-enough pecan pie packed with crunchy, toasted nuts enveloped in creamy buttery caramel filling. This no corn syrup caramel pecan pie recipe needs just 30 minutes of prep time, and it will become your no-fuss go-to for autumn dinners and holiday gatherings. This is a collaborative recipe created for Rodelle by Bigger Bolder Baking – click here to read the original post with a ton of helpful hints and details!

  • Advanced
  • 60 mins
  • 8 servings
caramel pecan pie on pink tablecloth with plate and serving utensils with bottle of vanilla extract
Ingredients
  • 1 recipe Sour Cream Pie Crust, chilled
  • Egg wash
  • For the Filling
  • ½ cup (4 oz/115 g) granulated sugar
  • 2 tablespoons water
  • 6 tablespoons (3 oz/85 g) butter, diced
  • ¼ cup (2 fl oz/60 ml) heavy whipping cream, warmed
  • ⅔ cup (4 oz/115 g) dark brown sugar
  • 3 large eggs, at room temperature
  • 1 teaspoon Rodelle Organic Pure Madagascar Bourbon Vanilla extract
  • ½ teaspoon salt
  • 1 ¼ cups (6 ¼ oz/177 g) pecans, toasted and chopped
Uses
Occasions
Directions

Parbake the Pie Crust

  1. Preheat the oven to 375°F (190°C).
  2. On a floured surface, roll out the pie crust to an ⅛ -inch (3 mm) circle and line a 9-inch (23 cm) pie tin with it. Crimp the edges and brush with egg wash.
  3. Line the pastry with parchment paper and pie weights and bake for 20 minutes.
  4. Remove from the oven, remove the paper and weights and let cool for 20 minutes. (It will only be partially baked.)
  5. Lower the oven temperature to 350°F (180°C).

Make the Caramel Pecan Filling

  1. In a medium saucepan over medium heat, combine the granulated sugar and water.
  2. Stir until the sugar has dissolved, then let it cook undisturbed until the sugar turns a deep amber. This will take about 5 minutes.
  3. Immediately turn off the heat and whisk in the butter and cream. The caramel will seize, so return the pot to the stove and heat on low, stirring constantly until the sugar melts, then transfer to a medium heatproof bowl and let cool for 15 minutes.
  4. Whisk the brown sugar, eggs, vanilla extract and salt into the caramel sauce, then fold in the pecans.
  5. Pour the filling into the par baked crust and bake for 40-45 minutes, until the filling is slightly puffed but still jiggly in the middle.
  6. Let cool for 4 hours to set before serving with whipped cream or vanilla ice-cream.
  7. Store leftovers, covered, in the refrigerator for up to 2 days.

Note: this recipe was created for Rodelle by Bigger Bolder Baking - click here to read the original post with a ton of helpful hints and details!