Salted Caramel Pecan Pie

salted caramel pecan pie

This scrumptious salted caramel pecan pie is packed with flavor.

Salted Caramel Pecan Pie
Makes 1 (9-inch) pie
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  1. 2 cups sugar
  2. 1/2 cup water
  3. 1/2 cup light corn syrup
  4. 1/2 cup butter
  5. 1 cup heavy whipping cream
  6. 1 teaspoon sea salt
  7. 1/2 (14.1-ounce) package refrigerated pie crusts
  8. 3 large eggs
  9. 2 cups pecan halves
  1. In a large skillet, stir together sugar, ½ cup water, and corn syrup. Bring mixture to a boil, without stirring, over medium-high heat. Continue cooking, without stirring, until mixture turns a deep honey color, about 8 minutes more. Remove from heat, and stir in butter until melted. Gradually stir in cream and salt until mixture is smooth. Pour mixture into a large bowl, and let cool for 30 minutes.
  2. Preheat oven to 350°.
  3. Press piecrust into bottom and up sides of a 9-inch pie plate. Fold crust edges under, and crimp as desired. Whisk eggs into cooled caramel until well combined. Add pecans to prepared crust, and top with caramel mixture.
  4. Bake until center of pie is set, 45 to 55 minutes. Let cool completely on a wire rack. Refrigerate for at least 4 hours before serving.
  1. Pie can be made a day ahead and refrigerated. Let it stand at room temperature for 20 minutes before serving.
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