Are you craving a taste of autumn? This pecan pie recipe with caramel takes the classic pecan pie to a whole new level of deliciousness. Forget those store-bought pies – this easy recipe delivers a homemade, melt-in-your-mouth experience that’s surprisingly simple to make. It’s the perfect dessert for Thanksgiving, Christmas, or any occasion where you want to impress your guests with a truly spectacular, yet surprisingly easy, homemade treat. Get ready to enjoy the warm, comforting flavors of pecans, rich caramel, and a flaky crust!
Ingredients:
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, chilled and cubed
- 1/4 cup ice water
For the Caramel Filling:
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1/4 teaspoon salt
For the Pecan Filling:
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 cups pecan halves
Instructions:
Make the Crust:
- Whisk together flour and salt in a large bowl. Cut in the chilled butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add ice water, mixing until the dough just comes together. Don't overmix.
- Form the dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
- On a lightly floured surface, roll out the dough to a 12-inch circle. Transfer to a 9-inch pie plate. Trim and crimp the edges.
Make the Caramel:
- In a medium saucepan over medium heat, combine sugar and water. Do not stir.
- Cook, swirling the pan occasionally, until the sugar dissolves and turns a deep amber color. This takes patience – be careful not to burn it!
- Carefully pour in the heavy cream (it will bubble up!). Whisk constantly until smooth.
- Stir in the butter and salt until melted and combined. Set aside to cool slightly.
Assemble and Bake the Pie:
- Preheat your oven to 350°F (175°C).
- Pour the cooled caramel into the prepared pie crust.
- In a separate bowl, whisk together eggs, sugar, corn syrup, melted butter, vanilla extract, and salt until well combined.
- Stir in the pecans.
- Pour the pecan mixture over the caramel layer.
- Bake for 50-60 minutes, or until the filling is set and the crust is golden brown. A toothpick inserted near the center should come out with a few moist crumbs attached.
- Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set properly.
Tips for Pecan Pie Perfection:
- Use good quality pecans for the best flavor.
- Don't overbake the pie, or the crust will be dry and the filling too firm.
- Let the pie cool completely before slicing; this prevents a messy, runny pie.
- For a richer flavor, use dark corn syrup instead of light corn syrup.
- If you're short on time, you can use a store-bought pie crust.
Variations:
- Chocolate Pecan Pie: Add 1/2 cup of semi-sweet chocolate chips to the pecan filling.
- Spiced Pecan Pie: Add 1/2 teaspoon of cinnamon and 1/4 teaspoon of nutmeg to the pecan filling.
- Bourbon Pecan Pie: Add 1 tablespoon of bourbon to the pecan filling for an extra kick.
Nutritional Information (per serving, approximate):
Calories: Approximately 450-500 Fat: Approximately 25-30g Sugar: Approximately 40-50g
This delicious pecan pie with caramel is sure to become a family favorite. Enjoy this simple yet impressive dessert, perfect for any occasion! Happy baking!