Can I use store-bought crust?

Yes, store-bought pie crust works as a quick and easy alternative.

How long does this pie stay fresh?

The pie stays fresh at room temperature for 2 days or in the refrigerator for up to 4 days.

Can I freeze caramel pecan pie?

Yes, wrap the cooled pie tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

How can I prevent the caramel from burning?

Use medium heat and watch closely as the sugar caramelizes. Stir only until it’s fully dissolved.

Can I use chopped pecans instead of halves?

Absolutely! Chopped pecans distribute more evenly but won’t create the same decorative look.

Dekadent karamel pecan pie

Name: Decadent Caramel Pecan Pie
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 8
Cuisine: American
Ingredients: 1 1/4 cups all-purpose flour; 1/2 teaspoon salt; 1/2 cup (1 stick) unsalted butter, cold and cubed; 3–4 tablespoons ice water; 1 cup granulated sugar; 1/4 cup water; 1/2 cup heavy cream; 4 tablespoons unsalted butter, cubed; 1/2 teaspoon vanilla extract; 1/4 teaspoon salt; 2 cups pecan halves, toasted; 3 large eggs; 1/3 cup brown sugar, packed; 1 teaspoon vanilla extract; 1/4 teaspoon salt

Decadent Caramel Pecan Pie

Rated 5.0 stars by 1 users

Cuisine

American

Servings

Prep Time

30 minutes

Cook Time

50 minutes

Calories

390

Caramel Pecan Pie combines the best of sweet and nutty flavors. The pie features a flaky, buttery crust, a silky caramel filling, and crunchy, toasted pecans beautifully arranged for an elegant finish. As you cut into the pie, the caramel gently oozes, inviting you to savour its decadence.

Perfectly balanced between sweetness and richness, this dessert is an indulgent centerpiece for any holiday gathering. Serve it with whipped cream or vanilla ice cream for a touch of creaminess that complements its deep caramel flavour.

Ingredients

For the Pie Crust:

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, cold and cubed
3–4 tablespoons ice water

For the Caramel Filling:

1 cup granulated sugar
1/4 cup water
1/2 cup heavy cream
4 tablespoons unsalted butter, cubed
1/2 teaspoon vanilla extract

For the Pecan Topping:

1/4 teaspoon salt
2 cups pecan halves, toasted
3 large eggs
1/3 cup brown sugar, packed
1 teaspoon vanilla extract
1/4 teaspoon salt

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Directions

In a bowl, mix flour and salt. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until the dough holds together. Shape into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
Preheat oven to 375°F (190°C). Roll out the chilled dough on a floured surface to fit a 9-inch pie dish. Press into the dish, trim excess, and crimp the edges. Line with parchment paper and fill with pie weights or dried beans. Bake for 12 minutes, remove weights, and bake another 5 minutes. Let cool.
In a heavy-bottomed saucepan, combine sugar and water over medium heat. Stir until sugar dissolves, then stop stirring and let it cook until amber-coloured. Carefully add heavy cream (it will bubble), whisking constantly. Remove from heat and stir in butter, vanilla, and salt. Set aside to cool slightly.
In a bowl, whisk eggs, brown sugar, vanilla, and salt. Gradually whisk in the cooled caramel.
Arrange toasted pecan halves in the par-baked crust. Pour the caramel mixture evenly over the pecans, ensuring they're fully coated.
Reduce oven temperature to 350°F (175°C). Bake the pie for 40–45 minutes, or until the filling is set and the centre slightly jiggles. Cover the crust edges with foil if they brown too quickly.
Let the pie cool completely before slicing. Serve as is, or with a dollop of whipped cream or a scoop of vanilla ice cream.

Nutrition

Serving Size: 1
per serving: Calories; 390

Amount/Serving % Daily Value

Fat: grams
Saturated Fat: grams
Cholesterol: milligrams
Sodium: milligrams
Carbs: grams
Protein: grams
Sugar: grams
Fiber: grams

10 madlavningstips

Toast pekannødder: Ristning forbedrer møtrikkernes smag og sikrer, at de forbliver crunchy i kagen.
Husk karamellen: Rør forsigtigt, når du tilsættes fløde for at undgå sprøjtning. Lad karamellen afkøle lidt, før du blandes med æg.
Beskyt skorpen: Brug folie eller en tæreskorpe-skjold til at forhindre overbruning under bagning.
Kontroller for doneness: Kagen skal vrimle lidt i midten, når den bages, men vil fastgøre, når den afkøles.
Lav fremad: Denne cirkel kan laves en dag i forvejen og opbevares ved stuetemperatur eller køles.

Servering af forslag

Par med en dukke af hjemmelavet pisket fløde eller crème fraîche.
Server varm med en scoop af vanilje eller smør pecanis.
Tilsæt en regnregn med ekstra karamellsauce for endnu mere dekadence.
Drys en knivspids havsalt på toppen for en saltet karamellvridning.

FAQ'er

Spørgsmål: Kan jeg bruge butikskøbt skorpe?
EN: Ja, butikskøbte cirkelskorpe fungerer som et hurtigt og nemt alternativ.

Spørgsmål: Hvor længe forbliver denne cirkel frisk?
EN: Kagen forbliver frisk ved stuetemperatur i 2 dage eller i køleskabet i op til 4 dage.

Spørgsmål: Kan jeg fryse karamel pecan pie?
EN: Ja, indpak den afkølede tærte tæt i plastfolie og frys i op til 3 måneder. Tø natten over i køleskabet inden servering.

Spørgsmål: Hvordan kan jeg forhindre, at karamellen brænder?
EN: Brug medium varme og se nøje som sukkerkaramelliserne. Rør kun, indtil det er fuldt opløst.

Spørgsmål: Kan jeg bruge hakkede pekannødder i stedet for halvdele?
EN: Absolut! Hakkede pekannødder distribuerer mere jævnt, men skaber ikke det samme dekorative look.

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