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easy homemade classic caramel pecan pie recipe is a perfect fall dessert or Thanksgiving dessert
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Classic Caramel Pecan Pie

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. 
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Servings: 8 servings

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).