Caramel Pecan Pie Recipe

A slice of caramel pecan pie on a plate.

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Caramel Pecan Pie Recipe

Caramel pecan pie is a Southern classic with a caramel twist in place of corn syrup - it's ready to bake in only 10 minutes!

Prep Time10

Cook Time55

Rest Time15

Total Time1 20

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

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

Recipe Notes:

Use store-bought caramels to cut prep time—you’ll have the filling ready in minutes.
A store-bought crust works great, but homemade adds a buttery upgrade.
Let the pie cool at least 15 minutes before slicing so it sets properly.
Bake pie on a baking sheet to catch any caramel overflow and make cleanup easy.

Store. 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.

For more substitutions and tips, check out the full recipe post

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