Description
Salted Caramel Pecan Pie
Indulge in the perfect blend of sweet, salty, and crunchy with this Salted Caramel Pecan Pie! This pie brings the classic pecan dessert to a new level with its gooey caramel filling, topped with a sprinkle of sea salt. It’s an easy-to-make, crowd-pleasing treat, perfect for any occasion—especially holidays or cozy weekends.
1 ¼ cups all-purpose flour
½ tsp salt
½ tsp granulated sugar
½ cup cold unsalted butter
3-4 tbsp ice water
1 cup granulated sugar
¼ cup water
½ cup heavy cream
¼ cup unsalted butter
½ tsp sea salt
1 tsp vanilla extract
3 large eggs
1 ½ cups pecan halves
Directions:
1. Prepare the crust and let it chill.
2. Make the caramel by heating sugar, water, cream, butter, and sea salt.
3. Mix eggs and add them to the cooled caramel.
4. Arrange pecans in the crust and pour caramel over.
5. Bake at 350°F for 45-50 mins.
Prep Time: 20 mins
Kcal: 535 per slice
Step-by-Step Guide
1. Make the Crust: In a food processor, pulse flour, 1/2 tsp salt, and 1/2 tsp sugar. Add 1/2 cup cold, cubed butter and pulse until mixture resembles coarse crumbs. Drizzle in ice water, 1 tbsp at a time, pulsing until dough just comes together. Flatten into a disk, wrap, and chill for at least 1 hour.
2. Roll & Blind Bake: On a floured surface, roll dough to fit a 9-inch pie plate. Trim and crimp edges. Line with parchment, fill with pie weights or dried beans, and bake at 375°F for 15 minutes. Remove weights and parchment.
3. Prepare the Caramel Filling: In a medium saucepan, combine 1 cup sugar and 1/4 cup water. Cook over medium heat, swirling pan gently (do not stir) until sugar dissolves and turns a deep amber color. Remove from heat and carefully whisk in 1/2 cup heavy cream (it will bubble vigorously). Whisk in 1/4 cup butter, 1/2 tsp sea salt, and 1 tsp vanilla until smooth. Let cool for 15 minutes.
4. Combine & Assemble: Whisk 3 eggs in a bowl. Slowly whisk the cooled caramel into the eggs until fully combined. Arrange 1 1/2 cups pecan halves in the par-baked crust. Pour the caramel-egg mixture evenly over the pecans.
5. Bake: Bake at 350°F (175°C) for 45-50 minutes, until the filling is set but still slightly jiggly in the center. Cool completely on a wire rack before slicing.
Serving Suggestions
Serve each slice at room temperature or slightly warmed. A dollop of freshly whipped cream or a scoop of high-quality vanilla ice cream balances the richness perfectly. For an elegant touch, drizzle with extra caramel sauce and a final light sprinkle of flaky sea salt just before serving.
How-to Summary
Create a buttery pie crust and par-bake it. Cook sugar into an amber caramel, then whisk in cream, butter, salt, and vanilla. Cool the caramel, mix with beaten eggs, then pour over pecans arranged in the crust. Bake until set, cool completely, and serve with whipped cream or ice cream.
Frequently Asked Questions
Can I use store-bought caramel sauce? For best texture and flavor, homemade caramel is recommended. Store-bought sauce often makes the filling too runny.
How do I prevent a soggy bottom crust? Par-baking (blind baking) the crust is essential. It creates a barrier that helps keep the crust crisp under the wet filling.
Can I make this pie ahead of time? Yes. Bake and cool the pie completely, then store covered at room temperature for up to 1 day, or refrigerate for up to 3 days. Bring to room temperature before serving.
My caramel seized or crystallized. What happened? This occurs if sugar crystals form on the pan’s side. To prevent it, brush down the sides of the pan with a wet pastry brush while the sugar dissolves and avoid stirring once it begins to boil.
Can I use pre-chopped pecans? Pecan halves are preferred for presentation and texture, but chopped pecans can be used. They may settle differently in the filling.
Common Mistakes to Avoid
- Not chilling the crust dough: This leads to shrinkage and a tough texture.
- Skipping the par-bake: Results in an undercooked, soggy bottom crust.
- Adding hot caramel directly to eggs: This will scramble the eggs. Always cool the caramel first.
- Overbaking the pie: The filling should be set but still have a slight jiggle in the center when removed from the oven; it will firm up as it cools.
- Slicing the pie while warm: The filling needs time to set. Patience ensures clean slices.
Conclusion
This Salted Caramel Pecan Pie elevates a classic dessert with its perfect harmony of sweet, salty, and nutty flavors. While it requires attention to detail—particularly when making the caramel and par-baking the crust—the process is straightforward and the result is profoundly rewarding. This show-stopping pie is guaranteed to become a cherished recipe for holidays and special gatherings, impressing everyone with its decadent, gooey perfection.