This incredible Caramel Pecan Pie recipe combines the rich and buttery flavor of caramel with the delightful crunch of pecans nestled in a flaky pie crust. The aroma that fills the kitchen while this sweet treat bakes is simply heavenly.
With each bite, you’ll experience the perfect balance of silky caramel and nutty pecans, creating a delightful symphony of flavors. Whether enjoyed with a dollop of whipped cream or a scoop of vanilla ice cream, this Caramel Pecan Pie is guaranteed to satisfy your sweet tooth and leave you craving for more. So, gather your ingredients and get ready to indulge in a slice of pure dessert bliss!
Ingredients for Caramel Pecan Pie
- 1 9-inch pie crust (homemade or store-bought)
- 1 cup brown sugar
- 1 cup corn syrup
- ¼ cup unsalted butter
- 2 teaspoons cornstarch
- 1 tablespoon water
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- 4 large eggs
- 1 ¼ cups chopped pecans
Instructions for Making Caramel Pecan Pie
- Preheat the oven to 350°F degrees.
- On a floured surface, roll out the chilled pie dough with a floured rolling pin. Lightly flour the inside of a 9-inch pie plate, then transfer the pie dough to the pie plate. Lightly flour the inside of the dough, fold over the edges, and place in the fridge as you make the filling.
- In a medium saucepan, melt together the sugar, corn syrup, and butter until the sugar is no longer grainy.
- Dissolve the cornstarch in the water, whisk into the sugar mixture.
- Remove the sugar mixture from the heat and stir in the vanilla extract and cinnamon.
- In a medium bowl, whisk the eggs. Then whisk 2-3 tablespoons of the sugar and corn syrup mixture into the eggs.
- Whisk the egg mixture into the remaining sugar and corn syrup mixture.
- Spread the pecans into the bottom of your prepared pie dough, then pour the filling mixture over top.
- Bake in the preheated oven for 50-60 minutes, placing a piece of aluminum foil or a pie shield over top after about 30 minutes to prevent the crust from burning.
- Allow the pie to cool and set at room temperature for at least 4 hours before serving.
Tips for Perfecting the Recipe
Understand the Ingredients: Each ingredient in a pecan pie has its role. The corn syrup acts as a sweetener and thickener, giving the pie its signature gooey texture. Brown sugar adds a rich, molasses-like flavor, while the eggs bind the filling together. Knowing the purpose of each ingredient can help you make adjustments based on your taste preferences or dietary restrictions.
The Right Pie Crust: Whether you choose a homemade or store-bought pie crust, ensure it’s properly chilled before you start. This helps prevent shrinking and ensures a flaky texture. If making your own, use a combination of butter for flavor and shortening for texture.
Tempering the Eggs: To avoid cooking the eggs when they’re added to the hot sugar mixture, temper them by gradually adding a small amount of the hot mixture into the beaten eggs. This slowly raises the temperature of the eggs without cooking them, ensuring a smooth filling.
Baking Temperature and Time: Oven temperatures can vary, so it’s important to know your oven. The pie should bake long enough to set the filling, but not so long that it becomes dry or the crust burns. Use an oven thermometer to ensure accuracy, and consider covering the edges of the crust with foil or a pie shield to prevent over-browning.
Let It Cool: Allowing the pie to cool and set is crucial. This can take several hours at room temperature. Cutting into the pie too early can result in a runny filling. The wait is worth it for the perfect slice of pecan pie.
Serving Suggestions
Whipped Cream: A dollop of whipped cream on top of each slice adds a light, creamy texture that contrasts beautifully with the dense, sweet filling of the pecan pie. For an extra touch of flavor, add a splash of bourbon or vanilla extract to the cream before whipping.
Ice Cream: Serve your pecan pie with a scoop of vanilla ice cream for a classic combination. The cold, creamy ice cream melting into the warm pie is an irresistible treat. Consider experimenting with other flavors like butter pecan or cinnamon for a unique twist.
Bourbon or Chocolate Drizzle: For an adult twist, a bourbon drizzle can add a layer of complexity to the pie’s flavors. Alternatively, a chocolate drizzle can enhance the pie’s sweetness and add a rich depth of flavor.
Fresh Berries: The tartness of fresh berries can cut through the sweetness of the pie, providing a refreshing balance. Consider a mix of strawberries, blueberries, and raspberries for a colorful and tasty addition.
Coffee or Dessert Wine: Pairing your pecan pie with a strong coffee or a sweet dessert wine can enhance the dining experience. The bitterness of coffee or the sweetness of a dessert wine like Port can complement the pie’s flavors beautifully.
Frequently Asked Questions
Can I make pecan pie without corn syrup? Yes, you can substitute corn syrup with maple syrup, honey, or a combination of brown sugar and water. Each substitute will slightly alter the flavor and texture, so it may take some experimentation to find your preferred alternative.
How do I know when the pie is done? The pie is done when the edges are set but the center slightly wobbles when gently shaken. It will continue to set as it cools. Avoid overbaking, as this can lead to a dry filling.
Can pecan pie be made in advance? Absolutely. Pecan pie can be made up to two days in advance and stored at room temperature or in the refrigerator. If you prefer to serve it warm, gently reheat it in the oven before serving.
How do I prevent the crust from burning? Cover the edges of the pie crust with aluminum foil or a pie shield about halfway through baking. This protects the crust from direct heat and prevents it from burning while the filling continues to cook.
Can pecan pie be frozen? Yes, pecan pie freezes well. Cool the pie completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to two months. Thaw overnight in the refrigerator before serving.
Caramel Pecan Pie
INGREDIENTS
- 1 9- inch pie crust homemade or store-bought
- 1 cup brown sugar
- 1 cup corn syrup
- ¼ cup unsalted butter
- 2 teaspoons cornstarch
- 1 tablespoon water
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- 4 large eggs
- 1 ¼ cups chopped pecans
INSTRUCTIONS
- Preheat the oven to 350°F degrees.
- On a floured surface, roll out the chilled pie dough with a floured rolling pin. Lightly flour the inside of a 9-inch pie plate, then transfer the pie dough to the pie plate. Lightly flour the inside of the dough, fold over the edges, and place in the fridge as you make the filling.
- In a medium saucepan, melt together the sugar, corn syrup, and butter until the sugar is no longer grainy.
- Dissolve the cornstarch in the water, whisk into the sugar mixture.
- Remove the sugar mixture from the heat and stir in the vanilla extract and cinnamon.
- In a medium bowl, whisk the eggs. Then whisk 2-3 tablespoons of the sugar and corn syrup mixture into the eggs.
- Whisk the egg mixture into the remaining sugar and corn syrup mixture.
- Spread the pecans into the bottom of your prepared pie dough, then pour the filling mixture over top.
- Bake in the preheated oven for 50-60 minutes, placing a piece of aluminum foil or a pie shield over top after about 30 minutes to prevent the crust from burning.
- Allow the pie to cool and set at room temperature for at least 4 hours before serving.
