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Caramel pecan pie is a Southern classic with a caramel twist in place of corn syrup – plus it’s ready to bake in only 10 minutes!
The Perfect Marriage
Pie is always a go-to dessert around the holidays which is why we love having so many good options to choose from!
Today’s Caramel Pecan Pie recipe is a new favorite that is a twist on our classic Pecan Pie. It uses caramel instead of corn syrup and the flavor is phenomenal. The filling is prepped in only 10 minutes then it’s ready to bake!
Want to make it even easier? Use a pre-made pie crust! If you love pecan pie like we do, then you will definitely love this recipe. For more variations try Chocolate Pecan Pie or another favorite of ours – Pecan Pie Bars.
WHY WE LOVE IT:
- Premade ingredients. Using store-bought caramels and pie crust saves time and makes the steps even more simple.
- Just mix and bake. Only 10 minutes then it’s ready to bake, perfect for a last-minute treat.
- The flavor! Caramel is a perfect pairing with nuts – especially pecans! The fall flavors are delicious.
Ingredients
PREP TIME: 10 minutes
COOK TIME: 55 minutes
REST TIME: 15 minutes
- 1 (9-inch) unbaked pie crust – storebought or this Easy Pie Crust Recipe
- 36 individually wrapped KRAFT caramels, unwrapped – soft caramels
- ¼ cup unsalted butter – or salted butter
- ¼ cup milk – 2%, whole milk or half and half
- ¾ cup sugar – or ½ cup granulated sugar and ¼ cup brown sugar
- 3 large eggs
- ½ teaspoon vanilla extract
- ¼ teaspoon salt – omit if using salted butter
- 1 cup pecan halves – or chop into large chunks
- optional topping – a scoop of Homemade Vanilla Ice Cream or a dollop of Homemade Whipped Cream
How to Make Caramel Pecan Pie
- PREP. Preheat the oven to 350°F. Add an unbaked Pie Crust to a lightly greased pie pan.
- FILLING. In a saucepan over low heat, combine 36 caramels, ¼ cup butter, and ¼ cup milk. Stirring frequently, cook until the mixture is smooth and melted (about 10-12 minutes). Remove from heat and set aside.
- In a large bowl, ¾ cup sugar, 3 large eggs, ½ teaspoon vanilla, and ¼ teaspoon salt. Stir together with a wooden spoon until combined.
- Slowly add the caramel mixture to the sugar mixture and mix to combine. Fold in pecans. Pour pecan pie filling into the prepared pie dish.
- BAKE. Bake for 45-50 minutes.
- The crust will be golden brown; the edges of the filling will be set, and the center slightly jiggly. Let the pie cool on a wire rack until the filling is firm and set (at least 15 minutes) before cutting.
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Caramel Pecan Pie
Ingredients
- 1 (9-inch) unbaked pie crust
- 36 individually wrapped KRAFT caramels, unwrapped
- ¼ cup unsalted butter
- ¼ cup milk, 2% or higher
- ¾ cup sugar
- 3 large eggs
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup pecan halves
Instructions
- Preheat the oven to 350°F. Add an unbaked pie crust to a lightly greased pie pan.
- In a saucepan over low heat, combine caramels, butter, and milk. Cook stirring frequently until the mixture is smooth and melted (about 10-12 minutes). Remove from heat and set aside.
- In a large bowl, add sugar, eggs, vanilla, and salt. Mix with a wooden spoon until combined.
- Slowly add the caramel mixture to the sugar mixture and mix to combine. Fold in pecans. Pour this into the prepared pie dish.
- Bake for 45-50 minutes.
- Remove from oven and let set on a wire rack until filling is firm (at least 15 minutes).
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Once cool, loosely cover with foil and store in the fridge for 4-5 days, or wrap tightly with plastic and foil and freeze for up to 2 months.
can you substitute caramel ice cream topping for the caramel filling mix