A gooey, rich filling with a sticky caramel texture, complemented by the crunch of toasted pecans.
This Gooey Caramel Pecan Pie is the ultimate holiday dessert, featuring a rich brown sugar filling and perfectly toasted pecans. It's sticky, sweet, and irresistibly indulgent.
Why you'll want it now, Rich, sticky caramel filling with perfectly toasted pecans makes it a holiday favorite.
Why this recipe works
The combination of brown sugar and butter creates a luscious caramel-like filling, while toasting the pecans enhances their flavor and adds a satisfying crunch.
Equipment
9 in (23 cm) pie pan
mixing bowls
whisk
rolling pin
parchment paper
baking weights or dry beans
How to make it
Preheat oven to 350°F (175°C).
Prepare pie crust: In a bowl, mix flour and salt. Add cubed butter, blending until crumbly. Add ice water gradually, mixing until dough forms. Roll out on a floured surface, fit into pie pan, and trim edges.
Blind bake crust: Line with parchment, fill with weights, and bake for 15 minutes. Remove weights and parchment, bake 5 more minutes. Set aside to cool.
Prepare filling: In a bowl, whisk together brown sugar, corn syrup, melted butter, eggs, vanilla, and salt until smooth.
Assemble pie: Arrange pecans in the pie crust. Pour filling over pecans, ensuring they are evenly coated.
Bake for 45-50 minutes until filling is set but slightly jiggly in the center.
Enjoy this Gooey Caramel Pecan Pie as the perfect centerpiece for your holiday table. It's sure to impress!
How you'll know it's ready
The pie is ready when the filling is set but still slightly jiggly in the center, similar to a soft set gelatin.
Convection oven? (and if you don't have one)
If you're using a convection oven, reduce the temperature to 325°F (160°C) and check the pie a few minutes early, as convection ovens bake faster. If you're using a standard oven, rest assured the written temperature is perfect for you.
Troubleshooting
If the crust edges brown too quickly, cover them with foil.
If the filling is too runny, ensure it's cooked until slightly jiggly in the center.
If the pecans burn, reduce oven temperature slightly and cover pie with foil.
Storage
Store covered at room temperature for up to 2 days, or refrigerate for up to 4 days. Serve at room temperature for best texture.
Make ahead
The pie can be made a day in advance. Store covered at room temperature or in the fridge. Bring to room temperature before serving.
Variations
Add chocolate chips for a chocolate-caramel twist.
Use dark corn syrup for a deeper flavor.
Incorporate bourbon for a boozy kick.
Frequently asked questions
Can I use a store-bought crust?
Yes, you can use a store-bought crust to save time, but making it from scratch adds a homemade touch.
How do I toast pecans?
Spread pecans on a baking sheet and toast at 350°F (175°C) for 8-10 minutes, stirring halfway through.
Can I freeze pecan pie?
Yes, wrap it tightly and freeze for up to 2 months. Thaw in the fridge overnight before serving.
What if my pie filling is too thick?
Ensure you measure ingredients accurately and whisk thoroughly to avoid a thick filling.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
