Scrumptious Salted Caramel Pecan Pie
Thanksgiving means pie! This salted caramel pecan pie has a flaky buttery crust filled with a rich, brown butter salted caramel sauce and lots of crunchy pecans. A classic pie with a sweet and salty combo that will excite your taste buds.
Thanksgiving Table
How do you set your Thanksgiving table? I place a pie on the center. This year, the star of my Thanksgiving table is this salted caramel pecan pie. She is real winner! As much as I love food, I am looking forward to dessert. This classic pie with a twist, has the perfect sweet and salty combo, lots of toasted pecans, brown butter for extra nuttiness and a crisp crust. You can go all out and make everything from scratch or use store bought pie crust. No one will ever know! Whichever route you take, the fully explanatory instructions are sure to help you make the most scrumptious salted caramel pecan pie.
Ingredients for Salted Caramel Pecan Pie
- Brown Butter Salted Caramel: What’s even better from homemade salted caramel sauce? Adding brown butter to salted caramel. Brown butter gives the caramel a deep toasted flavor which intensifies the pecans’ taste even more. This caramel sauce has a beautiful robust taste which makes it so tempting!
- Ground Cinnamon: Get all the Fall vibes, by incorporating ground cinnamon both in the crust and the pecan filling. Besides its warm and cozy fragrance, cinnamon pairs excellently with pecans and caramel.
- Spiced Rum: While the majority of pecan pie recipes use bourbon, I find that spiced rum provides the perfect kick and additional flavor to the pie. Feel free to use bourbon or even brandy if rum is not an option.
- Pecans: As the key ingredient for this recipe, make sure you use fresh unsalted pecans for the best results.
How to make salted caramel pecan pie
The recipe uses a homemade brown butter salted caramel sauce instead of corn syrup as the base. Once you make the caramel sauce and the pie crust it’s time for the pecan filling. For an impressive look the pie is topped with a round pecan halves pattern.
Tips for a flaky pie crust
Making the perfect crispy pie crust is the most crucial part of the recipe. No one likes soggy bottoms. Success lies in a few key steps.
- Cold butter & iced water: Make sure you use cold butter and iced water. I cut the butter in cubes and throw it in the freezer while I prepare the flour mixture. When it’s time to add the cubed butter in the food processor, pulse until the texture resembles that of wet sand. There should still be visible butter bits. Secondly, add the iced water one tablespoon at a time. The dough should be moistened and able to hold its shape when pinched between two fingers. When the pie dough is ready, flatten it into a disc to make it easier to roll out.
- Chilling time: This is the second part of making a perfectly flaky pie crust. Refrigerate the dough for at least 1 hour or overnight. Then roll out the dough and refrigerate again before baking.
- Roll Out: It is ok if the dough cracks a little bit, just use your fingers to bind it together. The easier way to roll out the dough is by rotating it regularly so it won’t stick. If the dough starts melting pop it in the refrigerator for 10 minutes then proceed normally.
- Blind baking: Par baking the pie crust will ensure you end up with a flaky pie crust.
Make ahead & storage instructions:
You can prepare salted caramel sauce in advance and store in refrigerator. Bring to room temperature before use. The pie crust can also be prepared up to two days in advance. Keep it refrigerated and make sure you cover the dough airtightly.
Salted caramel pecan pie will keep fresh at room temperature for up to two days. Refrigerate any leftovers covered airtightly for up to 5 days.
Can you freeze salted caramel pecan pie?
Yes. Because of the high fat ratio pecan pie freezes better than other pies. You may freeze salted caramel pecan pie for up to 1 month stored in a freezer safe bag covered with aluminum foil or plastic wrap. Thaw pie overnight in the refrigerator. When ready to serve, reheat the pie at 350°F (180C) for 10-15 minutes until the crust has crisped up.
This salted caramel pecan pie will be the showstopper of your Thanksgiving table! Serve with a scoop of cold vanilla ice cream for extra deliciousness. If you give this recipe a go, don’t forget to leave us a comment below sharing your feedback. Wishing you all a blessed Thanksgiving Day with good food and even better dessert. Happy Baking!
If you love this recipe, try these out!
Did you make this recipe? Tag @siftnwhisk on Instagram and hashtag it #siftnwhisk.
Scrumptious Salted Caramel Pecan Pie
Ingredients
Pie Crust
- 1 ¼ cups All-Purpose Flour
- 1/2 tsp Salt
- 1/2 tsp Ground Cinnamon
- 1/2 cup Unsalted Butter chilled and cubed
- 3-4 tbsp Iced Water
Brown Butter Salted Caramel Sauce
- 1 cup Granulated Sugar
- 1/4 cup Water
- 1/2 cup Heavy Cream
- 6 tbsp Brown Butter (see notes) warm
- 1 tsp Pure Vanilla Extract
- 1 tsp Salt
- Egg Wash 1 egg and 1 tbsp water
Pie Filling
- 1/2 cup Dark Brown Sugar
- 3 Eggs room temperature
- 1/4 cup Unsalted Butter melted
- 1 cup Homemade Brown Butter Salted Caramel room temperature
- 1 tsp Pure Vanilla Extract
- 1 tsp Ground Cinnamon
- 1/4 tsp Salt
- 2 tbsp Spiced Rum or bourbon
- 1 cup Unsalted Pecans roughly chopped
Pie Topping
- 1 cup Shelled Pecan Halves
Instructions
Pie Crust
- In a food processor pulse the all-purpose flour, salt and ground cinnamon for 3-4 times until combined.1 ¼ cups All-Purpose Flour, 1/2 tsp Salt, 1/2 tsp Ground Cinnamon
- Add the cold, cubed unsalted butter pieces and pulse a few times, until the texture resembles that of wet sand. There should still be visible butter bits.1/2 cup Unsalted Butter
- Transfer mixture into a large mixing bowl and pour 3 tablespoons of ice cold water.3-4 tbsp Iced Water
- Stir, using a spatula. The dough should be moistened and able to hold its shape when pinched between two fingers. If the dough is dry, you may add another tablespoon of iced water.
- Transfer the dough onto a surface lined with plastic wrap. Using the plastic wrap, shape the dough into a disc, cover air tightly and flatten it with your palm.
- Refrigerate dough for 1 hour.
Brown Butter Salted Caramel Sauce
- In the meantime prepare the caramel sauce. In a large skillet, whisk together granulated sugar and water.1 cup Granulated Sugar, 1/4 cup Water
- Bring to a boil over medium-low heat, until the granulated sugar has completely dissolved. It will take between 3-5 minutes.
- Continue cooking over medium-low heat for about 8-9 more minutes until the mixture turns to a deep golden brown color. Do not stir at all during this step!
- Remove skillet from heat and pour the heavy cream while whisking vigorously. Be careful, as the caramel will immediately start bubbling.1/2 cup Heavy Cream
- Return to heat and stir in brown butter and vanilla extract until fully incorporated.6 tbsp Brown Butter (see notes), 1 tsp Pure Vanilla Extract
- Remove skillet from heat and stir in salt. The caramel should be smooth without any lumps.1 tsp Salt
- Transfer caramel sauce to a mason jar and set aside to completely cool before using.
Pie Crust
- On a lightly floured surface, roll out the dough into a 12-inch circle. Sprinkle with extra flour to prevent the rolling pin from sticking to the dough.
- Carefully, place the dough in a 9 inch diameter pie dish. Gently, push the the pie dough down. Trim the edges using a knife, maintaining 1 inch excess dough.
- Tuck the excess dough underneath itself and press together. Using your thumb and knuckles create a crimped edge.
- Refrigerate for 15 minutes.
- Preheat oven to 425°F (220 C).
- Line the crust with aluminum foil and fill with pie weights or beans.
- Brush the edges with egg wash.Egg Wash
- Bake for 15 minutes until the crust has browned.
- Remove pie weights and aluminum foil and bake uncovered for 5 more minutes if the bottom is still wet.
- When done, transfer pie dish to a cooling rack. Allow it to cool down before filling.
Pie Filling
- In a large mixing bowl whisk together dark brown sugar and eggs until smooth.1/2 cup Dark Brown Sugar, 3 Eggs
- Stir in the melted butter and homemade caramel sauce until combined.1/4 cup Unsalted Butter, 1 cup Homemade Brown Butter Salted Caramel
- Add vanilla extract, ground cinnamon, salt and rum and combine.1 tsp Pure Vanilla Extract, 1 tsp Ground Cinnamon, 1/4 tsp Salt, 2 tbsp Spiced Rum
- Fold in the chopped pecans using a spatula.1 cup Unsalted Pecans
Assemble Pie
- Preheat oven to 425°F (220 C).
- Pour the pecan filling into the pie dish.
- Gently, lay the top of the pie with pecan halves creating a circular shape.1 cup Shelled Pecan Halves
- Loosely, cover the edges with aluminum foil to avoid over browning.
- Bake for 40-45 minutes until the center is set.
- Remove from oven an let the pie completely cool down before slicing.
- Cut into slices and serve with vanilla ice cream for extra deliciousness.
- Enjoy!
Notes
- Brown Butter: Add the butter in a non-stick frying pan and place over medium heat. Stir continuously as the butter melts. Once the butter has melted it will start foaming and sizzling. Continue stirring for about 6 more minutes or until the butter turns golden brown. It should have a nutty smell. Remove immediately from heat and pour into a medium heat-proof, glass bowl. Let it slightly cool before using.
- Salted Caramel: You can use homemade or store bought salted caramel for this recipe.
- If making your own salted caramel, you may adjust salt to your liking.
- Don’t leave caramel unattended as it can burn fastly.
- Avoid halving or doubling the salted caramel recipe. This will prevent sugar from melting properly.
- You can store the remaining salted caramel in the refrigerator covered airtightly for up to 1 month.
- Make Ahead & Storage Instructions: You can prepare salted caramel sauce in advance and store in refrigerator. Bring to room temperature before use.
- The pie crust can also be prepared in advance and refrigerated. Make sure you cover the dough airtightly.
- Salted caramel pecan pie will keep fresh at room temperature for up to two days. Refrigerate any leftovers covered airtightly for up to 5 days.
- You may freeze salted caramel pecan pie for up to 1 month stored in a freezer bag covered with aluminum foil or plastic wrap. Thaw pie overnight in the refrigerator. When ready to serve, reheat the pie at 350F for 10-15 minutes until the crust has crisped up.
- Have any questions about the recipe or want to ask for substitutions? Please contact us.