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Overhead shot of salted pecan pie in a ceramic pie dish.

Scrumptious Salted Caramel Pecan Pie

Christianna | Siftnwhisk
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.
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Prep Time 1 hour
Cook Time 45 minutes
Cooling Time 2 hours
Total Time 3 hours 45 minutes
Course Dessert
Cuisine American
Servings 10
Calories 572 kcal

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.
    Pie dough is trimmed.
  • Tuck the excess dough underneath itself and press together. Using your thumb and knuckles create a crimped edge.
    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.
    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.
    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
    The pecan filling for the salted caramel pecan pie.

Assemble Pie

  • Preheat oven to 425°F (220 C).
  • Pour the pecan filling into the pie dish.
    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.

Nutrition

Calories: 572kcalCarbohydrates: 46gProtein: 6gFat: 41gSaturated Fat: 18gPolyunsaturated Fat: 6gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 120mgSodium: 437mgPotassium: 153mgFiber: 3gSugar: 32gVitamin A: 894IUVitamin C: 1mgCalcium: 51mgIron: 2mg
Keyword brown butter, brown sugar, eggs, heavy cream, pecans, pie crust, salted caramel, Thanksgiving
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