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Caramel Pecan Pie

A delightful dessert combining molten caramel and crunchy pecans, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 pieces
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the pie crust
  • 1 unbaked pie crust 1 unbaked pie crust A buttery, flaky crust that serves as the ideal base for the rich filling.
For the caramel filling
  • 36 pieces 36 Kraft Caramels (or 42 Werther’s soft caramels), unwrapped Gooey, sweet caramel that adds a wonderful depth to the pie.
  • ¼ cup ¼ cup butter Adds richness and flavor to the caramel mixture.
  • ¼ cup ¼ cup whole milk Creamy and smooth, this brings the filling together.
  • ⅔ cup ⅔ cup granulated sugar Sweetness that balances the flavors.
  • 3 large 3 large eggs Provides structure and creaminess to the filling.
  • 1 teaspoon 1 teaspoon vanilla extract Adds a warm, aromatic element.
  • ½ teaspoon ½ teaspoon fine salt Enhances the overall sweetness and flavors.
  • 1 tablespoon 1 tablespoon all-purpose flour Helps stabilize the filling.
  • 1½ cups 1½ cups (6 ounces) chopped pecans Crunchy and nutty, these pecans add texture and flavor.
For serving
  • Caramel drizzle A sweet finishing touch that makes each slice irresistible.
  • Whipped cream or ice cream Optional, but recommended for a creamy contrast.

Method
 

Preparation
  1. Preheat your oven to 400ºF and place the rack in the lower third.
  2. Roll out your pie crust to fit a 9-inch pie dish. Crimp or decorate the edges as desired. Place the crust in the freezer while preparing the filling.
Making the Caramel Mixture
  1. In a medium saucepan over medium heat, combine the unwrapped caramels, butter, and milk. Stir frequently until the mixture is smooth and melted. Remove from heat and set aside.
Preparing the Filling
  1. In a medium bowl, whisk together the granulated sugar, eggs, vanilla extract, salt, and flour until well combined.
  2. Slowly add the caramel mixture to the egg mixture, a little at a time, to prevent cooking the eggs. Whisk until blended.
Assembling and Baking
  1. Stir in the chopped pecans into the filling.
  2. Pour the filling into the chilled, prepared pie crust. Bake in the preheated oven at 400ºF for 10 minutes. Then reduce the heat to 350ºF and continue baking for 25 to 30 minutes until the filling is just set with a slight jiggle.
  3. If the edges of the crust brown too much, cover them with foil.
Cooling and Serving
  1. Allow the pie to cool completely for 3 to 6 hours.
  2. Serve slices of the pie with a drizzle of caramel sauce and a scoop of whipped cream or ice cream.

Notes

Use high-quality caramels for the best flavor. Keeping the pie crust chilled while preparing the filling helps prevent shrinking during baking. Remove from oven when the filling is slightly wobbly; it'll firm up as it cools.