Caramel Pecan Delight Pie
This Caramel Pecan Delight Pie pairs golden caramel with crunchy pecans in a flaky buttery crust—an irresistible homemade Thanksgiving Dessert or anytime sweet treat that’s sure to wow a crowd!
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
For an extra fudgy filling, stir in 1/4 cup melted dark chocolate before baking. Leftovers stay fresh in the fridge up to 4 days.
Nutrition
Calories: 420kcal
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