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There’s something about a slice of Caramel Pecan Delight Pie that feels like a warm hug—rich caramel, crunchy pecans, and a flaky crust all in one bite. Whether you’re whisking it up as a Homemade Thanksgiving Dessert or craving a last-minute Sweet Treat, this Delight Pie steals the spotlight.
Why You’ll Love This Recipe
- Melt-in-your-mouth caramel ribbon swirls for that perfect sweet-salty combo
- Crunchy, toasted pecans that add a satisfying snap in every bite
- Foolproof filling that sets beautifully—no runny middles here
- Ready in under two hours, including cooling time; fits any holiday timeline
- Use a store-bought or Homemade crust—flexibility for busy cooks
- Ideal centerpiece for Thanksgiving Dessert or casual get-togethers
- Make ahead and refrigerate; simply slice and serve when guests arrive
- Gluten-free option with a nut-based crust keeps everyone happy
Ingredients
- 1 9-inch double-crust pie shell (store-bought or Homemade)
- 1 cup light corn syrup (Karo® or similar)
- 1/2 cup granulated sugar
- 4 tablespoons unsalted butter, melted
- 3 large eggs, beaten
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine salt (kosher or sea salt)
- 2 cups pecan halves, toasted (see tip)
- 1/2 cup caramel sauce, warmed (store-bought or Homemade)
- Flaky sea salt (optional, for garnish)
- Whipped cream (optional, for serving)
Tip: Toast pecans on a sheet pan at 350°F for 5–7 minutes until fragrant—trust me, it elevates the flavor.
Directions
- Preheat and Prep the Crust
Preheat your oven to 375°F (190°C). Set the pie shell on a baking sheet—catching drips here means less scrubbing later. - Mix the Filling
In a large bowl, whisk together corn syrup, sugar, melted butter, eggs, vanilla, and salt until silky smooth. No lumps makes for a dream-like texture. - Fold in the Pecans
Gently stir in the toasted pecans, making sure they’re coated evenly—you can sneak a nibble for quality control. - Pour and Touch of Caramel
Pour the nutty caramel mixture into the chilled crust. Spoon warmed caramel sauce on top and drag a skewer through it to create pretty swirls. - Bake to Golden Perfection
Bake for 45–50 minutes. If the crust edges brown too quickly, tent them with foil. Look for a set filling with just a slight jiggle in the center. - Cool Down (Don’t Skip)
Move the pie to a wire rack and let it cool completely—at least 1 hour. Slicing too early equals a messy pudding, not the picture-perfect squares you crave. - Garnish and Serve
Dust with flaky sea salt, and serve each slice with a cloud of whipped cream. Honestly, it feels like dessert nirvana.
Servings & Timing
Yields: 8 generous slices
Prep Time: 20 minutes (including pecan toasting)
Cook Time: 45–50 minutes
Chill/Rest Time: Minimum 1 hour cooling for clean slices
Total Time: About 2 hours from start to finish
Seasonal Data Insight: Google Trends show pecan pie searches surge by 152% in early November—fitting, right?
Variations
- Maple Pecan Twist: Swap corn syrup for pure maple syrup for a woodsy sweetness.
- Chocolate Caramel Swirl: Drizzle melted dark chocolate over the filling before baking.
- Salted Caramel: Increase flaky sea salt to 1 teaspoon for an extra pop.
- Boozy Boost: Add 1 tablespoon bourbon to the filling for a grown-up twist.
- Gluten-Free Crust: Replace with almond flour crust (1:1 swap) for a nutty base.
- Mini Tartlets: Bake in 4-inch tart pans for party-ready bites.
Storage & Reheating
Store cooled pie, tightly wrapped or in an airtight container, in the refrigerator up to 4 days. For longer happiness, freeze individual slices (wrapped in plastic plus foil) for up to 2 months. Thaw in the fridge overnight, then warm in a 300°F oven for 8–10 minutes for that just-baked vibe.
FAQs
Q1: Can I use a prebaked crust?
A1: Absolutely—just bake the filling in the shell for the full time, keeping an eye on browning edges.
Q2: Why is my filling too runny?
A2: If eggs aren’t fully incorporated or you slice too soon, the center stays loose—fully cool for clean cuts.
Q3: Can I halve the recipe?
A3: You sure can; just use a 6-inch pie pan and reduce bake time by 5–10 minutes, checking for a set center.
Q4: Are darker corn syrups OK?
A4: Dark corn syrup adds more molasses flavor—it’s tasty but will deepen the color significantly.
Q5: How do I prevent soggy crust?
A5: Blind-bake the bottom crust for 8 minutes before filling, letting it cool slightly to lock out moisture.
Q6: My pecans sank—what happened?
A6: Stir pecans into the syrup gently but thoroughly; uneven coating can cause them to drop to the bottom.
Conclusion
Warm, sweet, and nutty, this Caramel Pecan Delight Pie is a must-bake for any holiday or special dinner. With its buttery crust, gooey center, and crunchy pecans, it brings joy to every table. Give it a spin, leave me a comment about your favorite twist, and don’t forget to check out my Pumpkin Spice Cheesecake next for more Homemade Thanksgiving Dessert inspiration!
Caramel Pecan Delight Pie
Ingredients
- 1 9-inch double-crust pie shell store-bought or homemade
- 1 cup light corn syrup such as Karo
- 1/2 cup granulated sugar
- 4 tablespoons unsalted butter melted
- 3 large eggs beaten
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt fine kosher or sea salt
- 2 cups pecan halves toasted for extra flavor
- 1/2 cup caramel sauce warmed, store-bought or homemade
- flaky sea salt optional, for garnish
- whipped cream for serving
Instructions
- Preheat the oven to 375°F (190°C) and place your pie shell on a baking sheet to catch drips and ease cleanup.
- In a large bowl, whisk together corn syrup, sugar, melted butter, eggs, vanilla extract, and salt until smooth and fully combined.
- Fold in the toasted pecans, ensuring each nut is lightly coated for even distribution.
- Pour the pecan mixture into the crust and dollop warmed caramel sauce on top, then use a skewer to create decorative swirls.
- Bake for 45–50 minutes, covering the crust edge with foil if it browns too fast, until the filling is set but slightly jiggly in the middle.
- Allow the pie to cool on a wire rack for at least 1 hour before slicing to achieve clean, gorgeous pieces.
- Sprinkle with flaky sea salt and serve each slice with a dollop of whipped cream for extra flair.
Notes
Nutrition
