Ingredients for Easy Caramel Pecan Pie
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How to Make Easy Caramel Pecan Pie
- Preheat oven to 400°F (200°C). Flute the edges of the thawed pie pastry and prick the bottom and sides with a fork.
- Blind bake the crust: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 6-8 minutes, or until lightly golden.
- Remove the weights and parchment paper; bake for another 2-3 minutes to further crisp the crust. Set aside to cool slightly.
- In a medium saucepan, combine the caramels, butter, and water over medium heat.
- Cook, stirring constantly with a wooden spoon, until the caramels and butter are completely melted and smooth (about 6-7 minutes). Remove from heat.
- In a separate bowl, whisk together the sugar, eggs, vanilla extract, and salt until well blended.
- Gradually pour the melted caramel mixture into the egg mixture, whisking constantly to prevent scrambling.
- Stir in the chopped pecans.
- Pour the filling into the prepared pie crust.
- Bake at 400°F (200°C) for 10 minutes.
- Reduce the oven temperature to 350°F (175°C) and bake for an additional 20-25 minutes, or until the filling is set around the edges but the center is still slightly jiggly.
- Let the pie cool completely on a wire rack before serving. Top with whipped cream or vanilla ice cream, if desired.
Nutrition Information (Approximate per serving)
Sodium
97 g
Sugar
1390g
Fat
277g
Carbs
150g
