This Salted Caramel Pecan Pie from Paula Deen has a deep caramel flavor and a teaspoon of sea salt really accentuates this flavor and creates that wonderful salty/sweet combo that is so popular in desserts. With a big scoop of vanilla ice cream or sweetened whipped cream, this pie makes one heck of a Thanksgiving dessert.
When it comes to Thanksgiving dessert it has to be pie. Don’t you think? I know there are a lot of pumpkin pie fans out there, but pecan pie is always our favorite.
The more ice cream, the better. And the pie should be really warm so that by the time I dig in, the ice cream is more like a creamy sauce. 🙂
This Salted Caramel Pecan Pie is far from traditional, but I’m always up for trying new things and I’m so glad I tried this one. It’s a little more work than making a regular pecan pie which has to be one of the easiest pies ever. But if you’re looking for something a little different and unique, give this pie a try.
A homemade caramel is made by boiling sugar, corn syrup, and water together until the mixture turns a dark honey color. Two things are important here. Resist from stirring and don’t let it get too dark or it will taste burnt. Keep in mind that once you stir in the cream, it will tend to look even darker which is totally counter-intuitive.
The mixture needs to cool to room temperature before you mix in the eggs and pecans so plan ahead to have that extra time. And you’ll also need the finished pie to cool completely before slicing so that the caramel sets up and the pie slices much better if it’s been in the fridge for a few hours. You can always heat the slices briefly in the microwave or let them sit at room temperature while you eat your meal.
Take a little extra time to make this caramel version of pecan pie and you’ll find it’s rich, gooey, nutty, and oh so delicious.
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Salted Caramel Pecan Pie
- 2 cups sugar
- 1/2 cup water
- 1/2 cup light corn syrup
- 1/2 cup butter
- 1 cup heavy whipping cream
- 1 teaspoon sea salt
- 3 large eggs
- 2 cups pecan halves
- 1 refrigerated pie crust
- Stir together the sugar, water, and corn syrup in a large skillet. Cook over medium-high heat, without stirring, for 8 to 10 minutes or until mixture turns a deep honey color. Remove from heat.
- Add butter and stir until melted. Gradually stir in cream. Stir in sea salt.
- Pour mixture into a medium bowl and let cool for 30 minutes.
- Preheat oven to 350 degrees.
- Whisk eggs into cooled caramel mixture. Stir in pecans.
- Unroll pie crust and shape it to fit a 9-inch pie plate. Fold edges under and crimp.
- Pour filling into crust. Place in oven for 50 to 55 minutes.
Recipe Source: Cooking With Paula Deen
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