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. 🙂
Salted Caramel Pecan Pie Recipe
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.
Homemade Caramel
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.
Storage
Can be stored at room temperature, but the consistency of the pie is better if stored in the refrigerator. Will keep for 5 days.
More Pecan Pie Recipes
- Pecan Pie Cheesecake
- Pecan Pie Cupcakes
- Pecan Pie Cobbler
- Mocha Pecan Pie
- Pecan Pie Cheesecake Bars
- Crock Pot Pecan Pie
- Pecan Pie Bubble Up
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Salted Caramel Pecan Pie
Equipment
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Source: Cooking With Paula Deen
Disclosure: This post contains affiliate links.
This pie, or at least the filling, received the best comments for deliciousness from the kids and adults of any of the variations on Pecan Pie I’ve done every Thanksgiving for years. Merely the statement that it was “Salted Caramel” favorably disposed, especially the teens, even before it was eaten.
Sadly, although well-chilled before serving, my famous buttery pie crust was epoxied to the glass pie plate and without exception, none could extract a wedge with any crust extant a’ la the sword from the stone.
I’d be glad to hear from any who find my plight unique or learned to deal with it. I routinely blind bake for fruit pies and perhaps that’s the answer here. Or a graham cracker crust, my usual go-to for Pecan.
The recipe is well worth trying both.
Blind bake your crust first, reduce bake time by half.
I made this for Thanksgiving this year and I have to say that it is by far one of the best pies I’ve ever had! Half of the pie was left over so I had it for dessert for the rest of the week. I love it so much I’m going to make it again soon for just myself!
I adore this recipe and have made it several times! I’ve also used the salted caramel sauce for other recipes and as a topping for ice cream because it’s just so good! Question for you. I’m going to be making a salted caramel apple pie for Canadian Thanksgiving this weekend. What purpose do the eggs serve in that final step of mixing eggs and pecans together before pouring into the pie pan? Do you think the eggs would be necessary when incorporating your salted caramel recipe into an apple pie?
Thanks again for this delightful recipe!
I know this is probably way after you need the information, but I would assume you don’t need the eggs. They serve to bind the caramel and pecans and give it some form. The apple slices in the apple pie should be fine without the eggs. Although it may come out more liquid than you’d like.
Have you ever used brown sugar or half white/half brown? Thx!!
Do you use salted or unsalted butter for this recipe?
I use salted.
I’m in LOOOOOVE! Pecan pie has always been my favorite, and you make it even better by adding caramel?? Fantastic!
Oh my gosh, it’s so GOOEY and perfect! I seriously cannot even control my drooling right now. This pecan pie is nothing short of stunning, Christin! Want!!
Pecan pie is hands down my absolute favorite. This one looks so good. I love that you make your own homemade caramel sauce. That always makes things so much better. Yum!
This pie looks just perfectly delicious!
Salted caramel pecan pie sounds AMAZING. I love anything salted caramel. I agree…Thanksgiving is all about pie.