Salted Caramel Pecan Pie

Paula Deen's Caramel Pecan Pie. Has a deep caramel flavor.

4.50 from 8 votes

This Pecan Pie has a deep caramel flavor and a teaspoon of sea salt accentuates the flavor and creates that winning sweet/salty combo.

Prep Time45

Cook Time50

Total Time1 35

Course: Dessert

Cuisine: Southern

Servings: -8 servings

Author: Christin Mahrlig

Equipment

9-inch Pie Plate

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

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.

I like to warm the pie slices in the microwave briefly before serving and then top with a scoop of vanilla ice cream.

Nutrition