This Pecan Pie has a deep caramel flavor and a teaspoon of sea salt accentuates the flavor and creates that winning sweet/salty combo.
Course Dessert
Cuisine Southern
Prep Time 45 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour35 minutesminutes
Servings 6-8 servings
Author Christin Mahrlig
Ingredients
2cupssugar
1/2cupwater
1/2cuplight corn syrup
1/2cupbutter
1cupheavy whipping cream
1teaspoonsea salt
3large eggs
2cupspecan halves
1refrigerated 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.