This Classic Caramel Pecan Pie is a delightful dessert that features a buttery, flaky crust, a rich caramel filling, and a generous topping of toasted pecans. Baking it in a white ceramic dish adds a touch of elegance to this beloved classic.
Why I Love This Recipe
I love this Classic Caramel Pecan Pie recipe because it’s a warm hug on a plate.
It takes me back to cherished family gatherings and the sweet memories of my childhood.
The combination of the flaky crust, rich caramel filling, and toasted pecans is simply irresistible.
Plus, it’s easy to make, making it perfect for both busy weekdays and special occasions.
Sharing a slice of this pie brings people closer, and that’s what cooking is all about—creating moments of joy and togetherness.
Why You’ll Love This Recipe
▪️ Simple Elegance: This recipe combines simplicity with elegance, making it perfect for both everyday enjoyment and special occasions.
▪️ Irresistible Flavor: The caramel filling and toasted pecans create a symphony of flavors and textures that are impossible to resist.
▪️ Crowd-Pleaser: Whether you’re serving a family dinner or a holiday feast, this pie is guaranteed to impress your guests.
▪️ Budget-Friendly: With everyday kitchen ingredients, you can create a dessert that looks and tastes like a masterpiece.
Helpful Kitchen Tools
- 9-inch Ceramic Baking Dish
- Pie Weights or Dry Beans
- Rolling Pin
- Whisk
Ingredients
▪️ 1 9-inch pie crust (homemade or store-bought): Provides a buttery base for the pie.
▪️ 1 cup granulated sugar: Sweetens and caramelizes to create the luscious filling.
▪️ 1/2 cup light corn syrup: Adds sweetness and helps create the gooey texture.
▪️ 1/4 cup unsalted butter: Enhances flavor and richness.
▪️ 3 large eggs: Bind the filling together and provide structure.
▪️ 1 teaspoon vanilla extract: Infuses a warm and inviting aroma.
▪️ 1 1/2 cups pecan halves: The star of the show, adding a delightful crunch and nutty flavor.
Making Of Caramel Pecan Pie
STEP 1: First things first, preheat your oven to 350°F (175°C). This pie is going to have a cozy time in there.
STEP 2: Now, let’s give some love to that pie crust. Whether it’s homemade or store-bought, roll it out and tuck it gently into your 9-inch white ceramic baking dish. Trim any excess crust hanging over the edges and make those edges look pretty with some crimps.
STEP 3: Line your crust with parchment paper and fill it with pie weights or those trusty dry beans you have. This helps the crust keep its shape. Bake it for 15 minutes, then remove the parchment and weights and bake for another 10 minutes until it’s that perfect light golden shade. Take it out of the oven and let it cool down a bit.
STEP 4: In a saucepan over medium heat, let’s make caramel filling. Mix the sugar, corn syrup, and butter until they become best friends, and the sugar dissolves. That’s when you know it’s time to remove it from the heat and let it cool for a bit.
STEP 5: Whisk in those eggs and add a dash of vanilla extract to the caramel mixture. They’ll create a smooth and velvety filling.
STEP 6: This is where the pecans step into the spotlight. Spread those pecan halves evenly over your pre-baked crust. They’re like the stars of your show.
STEP 7: Now, pour that caramel mixture oh-so-gently over those pecans. The pie is ready to shine. Place it in your preheated oven and let it bake for 45-50 minutes. You’ll know it’s perfect when the center has a slight jiggle, but it’s not liquid.
STEP 8: As tempting as it is, please let your pie cool down on a wire rack. Patience pays off; I promise. Once it’s at room temperature, you’re ready to slice, serve, and enjoy the sweet symphony of flavors.
Tips and Techniques
▪️ When placing pecans, ensure even coverage for a balanced bite in every slice.
▪️ Stir the caramel mixture until sugar fully dissolves for a smooth, non-gritty texture.
▪️ Allow the pie to cool completely to let the flavors meld and the filling set for the best results.
▪️ Use a pie shield or foil to protect the crust edges from over-browning during baking.
▪️ Serve the pie at room temperature to fully appreciate its flavors and textures.
Serving Size
This Classic Caramel Pecan Pie, Aklesh Pal’s style, serves 8 to 10, making it perfect for gatherings. Create cherished moments and indulge in the warmth of homemade sweetness.
Serving Suggestions
▪️ Top with a scoop of vanilla ice cream for a classic pairing.
▪️ Garnish with extra pecans for an appealing crunch.
▪️ Add a dollop of freshly whipped cream for extra indulgence.
▪️ Sprinkle a pinch of sea salt for a gourmet touch.
▪️ Pair with a warm cup of coffee or a scoop of your favorite gelato.
Variations
▪️ Add chocolate chips or drizzle with melted chocolate for extra indulgence.
▪️ Swap some corn syrup with maple syrup for a unique maple taste.
▪️ Elevate it with a hint of bourbon for a sophisticated touch.
▪️ Make mini pecan tarts for easy, single servings.
▪️ Mix different nuts like walnuts, almonds, and cashews for diverse flavors.
Storage Tips
To keep your Classic Caramel Pecan Pie fresh, store any leftovers in an airtight container at room temperature for up to 2 days. If you need to store it longer, refrigerate for up to a week. For extended storage, freeze the pie for up to three months and thaw it in the refrigerator before serving. Enjoy a slice of goodness anytime!
FAQs
Q. Can I use a pre-made pie crust?
Absolutely! A store-bought pie crust works well if you’re short on time.
Q. How do I prevent a soggy crust?
Blind baking the crust before adding the filling helps prevent it from becoming soggy.
Q. Can I use dark corn syrup instead of light?
Yes, you can, but it will result in a slightly different flavor profile with a more intense caramel taste.
Q. Can I freeze this pie?
Yes, you can freeze it for up to three months. Thaw in the refrigerator before serving.
Classic Caramel Pecan Pie
Ingredients
- 1 9- inch pie crust homemade or store-bought
- 1 cup granulated sugar
- ½ cup light corn syrup
- ¼ cup unsalted butter
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups pecan halves
Instructions
- Preheat your oven to 350°F (175°C) and position the rack in the lower third.
- Roll out the pie crust and place it in a 9-inch ceramic baking dish, trimming excess and crimping the edges.
- Line the crust with parchment paper, add pie weights or beans, bake 15 mins, remove weights, and bake 10 more mins until lightly golden. Let it cool.
- In a saucepan over medium heat, combine sugar, corn syrup, and butter until smooth, then cool.
- Whisk in eggs and vanilla.
- Spread pecans on the pre-baked crust and pour caramel mixture over them.
- Bake 45-50 mins until the center sets (slight jiggle, not liquid).
- Cool on a wire rack, serve at room temperature. Enjoy!
Notes
- Use pie weights or dry beans when blind baking to prevent crust puffing.
- Protect crust edges with a pie shield or foil to prevent over-browning.
- Enhance flavor with a pinch of sea salt or extra pecan garnish.
- Store leftovers in an airtight container: room temperature for 2 days, refrigerate for a week or freeze for up to 3 months (thaw in the refrigerator before serving).
