Caramel Pecan Pie is a dessert that has the uncanny ability to convert even the most skeptical pecan critics. Over the years, this recipe has turned pecan haters into believers—people who not only enjoy it but also eagerly ask for it at every holiday gathering. It’s the kind of pie that earns a permanent spot on the dessert table, and its absence is sure to spark disappointment. With its gooey caramel filling, crunchy pecans, and a perfectly flaky crust, this pie is a crowd-pleaser that feels indulgent but is surprisingly simple to make. If you’re feeding a crowd, plan on making more than one!
A key ingredient that elevates this pie is the caramel itself, which gives the pecans a rich, buttery coating that takes their natural nuttiness to the next level. While unwrapping the caramels may seem like a chore, it’s one I’ve cleverly outsourced to my kids. The trick? Let them sneak the first caramel for themselves, and they’re happy to unwrap the rest. Once you’ve tackled that small step, the rest of the process is smooth sailing—making this a recipe you’ll want to turn to time and again, especially during the holiday season.
For the crust, I always reach for my tried-and-true homemade lard pie crust. Its flakiness and subtle flavor provide the perfect backdrop for the sweet, nutty filling. That said, there’s no shame in using a store-bought crust if you’re short on time. Just steer clear of graham cracker crusts—they’re not sturdy enough to support the firm caramel pecan filling, and their extra sweetness can overpower the dessert. This pie is all about balance, and the rich, caramelized pecan layer needs a crust that complements without competing.
While Caramel Pecan Pie often steals the spotlight, it’s not the only dessert I bring to gatherings. Our Apple Crisp, for instance, has earned rave reviews, even outshining the apple pies I’ve spent years perfecting. Pairing these two desserts at your next event is guaranteed to satisfy all taste preferences, from fruity to nutty.
This Caramel Pecan Pie is a must-try for any occasion in any season. Its timeless appeal and straightforward preparation make it a joy to bake and an even bigger joy to share. So roll up your sleeves, gather your ingredients, and get ready to create a dessert that will have everyone coming back for seconds—and maybe even thirds!
Caramel Pecan Pie
Ingredients
Pie Crust
- 1 cup all purpose flour
- ½ tsp salt
- ⅓ cup lard
- 2 tbsp water cold
Caramel Pecan Pie Filling
- 36 caramel candies
- ¼ cup unsalted butter
- ¼ cup milk
- ¾ cup white sugar
- 3 eggs
- ½ tsp vanilla extract
- ¼ tsp salt
- 1 cup pecan halves
Instructions
Pie Crust
- Combine 1 cup all purpose flour and ½ tsp salt in medium mixing bowl, then cut in ⅓ cup lard until completely incorporated, the mixture will have a texture that looks like small peas.
- Using a fork, slowly dribble in 2 tbsp water and combine. Press dough together into a ball, then shape the ball into more of a hockey puck shape, removing as many cracks as possible.
- On a well floured surface, place the dough, and sprinkle with more flour. Using a rolling pin, roll evenly until the crust is just slightly larger than needed for your pie plate. Carefully fold in half, then in half again and place in pie plate, then carefully unfold and press gently into place, fluting edges as desired.
- Preheat oven to 350°f
Caramel Pecan Pie Filling
- In a saucepan over low heat, combine 36 caramel candies, ¼ cup unsalted butter and ¼ cup milk. Cook, stirring frequently, until smooth. Remove from heat and set aside.
- In large bowl, combine ¾ cup white sugar, 3 eggs, ½ tsp vanilla extract, and ¼ tsp salt.
- Being careful so that the heat of the caramels doesn't cook the eggs, slowly pour caramel mixture into the egg mixture and stir until completely combined. Stir in 1 cup pecan halves.
- Pour filling into unbaked pie crust.
- Bake in the preheated oven for 45-50 minutes or until pastry is golden brown.
- Allow to cool until filling is firm.
Nutrition
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