Description
Indulge in the rich, buttery goodness of this Caramel Pecan Pie. With a smooth caramel filling and a crunchy pecan topping, this pie is a perfect combination of sweet and nutty flavors. A classic dessert for any occasion!
Ingredients
Units
Scale
- 1 pre-made pie crust (or homemade)
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 1/4 cup heavy cream
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 3 large eggs
- 1 1/2 cups pecans, chopped
- 1 tablespoon all-purpose flour
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 9-inch pie pan with the pie crust and set it aside.
- Make the Caramel: In a medium saucepan, melt the butter over medium heat. Add the sugar, heavy cream, vanilla extract, and salt. Stir continuously and bring to a simmer. Let it cook for 5-6 minutes, until the caramel thickens.
- Prepare the Filling: In a separate bowl, whisk the eggs until lightly beaten. Slowly pour the warm caramel mixture into the eggs, whisking constantly to avoid curdling.
- Add Pecans: Stir the chopped pecans and flour into the filling mixture until well combined.
- Assemble the Pie: Pour the pecan filling into the prepared pie crust. Spread the filling evenly.
- Bake: Bake in the preheated oven for 45-50 minutes, or until the filling is set and the top is golden brown.
- Cool: Let the pie cool completely before slicing and serving.
- Serve: Serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
Notes
- You can toast the pecans lightly in a dry skillet before adding them to the filling for an extra depth of flavor.
- If you prefer a softer texture, reduce the baking time by a few minutes.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 30g
- Sodium: 170mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 85mg