Caramel Pecan Pie
Prepared with a store-bought pastry crust, this decadent pecan pie with rich caramel filling is a classic dessert for Thanksgiving.
Ready in: 60 min | Prep Time: 15 min | Cook Time: 45 min
Ingredients
Caramel Pecan Pie:
Caramel Sauce:
Instructions
-
Caramel Pecan Pie: Preheat oven to 220 °C.
-
Unroll and press pie dough into 25 cm ceramic or glass deep-dish pie plate. Refrigerate until ready to use.
-
Meanwhile, in small saucepan set over medium-low heat, stir together 36 caramels, 60 g butter and 60 g cream. Cook, stirring, for 3 to 5 minutes or until melted, blended and smooth; set aside to let cool slightly.
-
In large measuring cup or bowl, whisk together eggs, brown sugar, sugar, vanilla, and salt until well combined. Whisk in caramel mixture.
-
Transfer pecans to pie shell and spread to even layer. Pour caramel filling over top.
-
Bake for 10 minutes. Reduce heat to 175 °C. Bake for 25 to 35 minutes or until centre of pie is puffed, golden and slightly jiggly. Let cool on wire rack for 1 to 2 hours before serving.
-
Caramel Sauce: Meanwhile, in small saucepot set over medium-low heat, stir together 12 caramels, 2 tablespoon cream, and 1 tablespoon butter.
Cook, stirring, for 3 to 5 minutes or until caramels are melted and smooth; set aside to cool completely (caramel sauce will thicken slightly as it cools).
Transfer caramel sauce to piping bag; snip ½ from the tip. Drizzle sauce over pecan pie.
Serve pie warm or at room temperature. -
Tip: Cut caramel pecan pie into wedges and serve with dollop of whipped cream or scoop of vanilla ice cream, if desired.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Serves: 8 to 10
