If you love the buttery crunch of pecan pie and the rich sweetness of caramel, you’re in for a treat. This Caramel Pecan Delight Pie takes the classic pecan pie to the next level by layering in luscious caramel and topping it off with a cloud of whipped cream and a sprinkle of toasted pecans. It's a true celebration of Southern indulgence!
This pie brings together everything you love about holiday baking: warm, gooey filling, a buttery flaky crust, and a topping that feels like the icing on the cake. It’s the kind of dessert that gets people talking and coming back for seconds. Whether it’s gracing your Thanksgiving table, a Christmas dessert buffet, or a cozy family dinner, this pie always delivers on flavor and charm.
Perfect for holidays, special occasions, or when you just want to treat yourself and your loved ones to something decadent, this pie delivers on flavor and presentation. One slice, and you’ll understand why it’s called a "delight."
Why You’ll Love Caramel Pecan Delight Pie
- Rich and Decadent: Layers of caramel and pecans create a luxurious dessert experience.
- Homemade Pie Crust: Flaky, buttery, and worth every bit of effort.
- Crowd-Pleasing Classic: A twist on traditional pecan pie that guests will rave about.
- Make-Ahead Friendly: Prepare the pie the day before and top just before serving.
- Festive and Elegant: Perfect for Thanksgiving, Christmas, or special family dinners.
- Texture Heaven: Creamy, crunchy, gooey, and fluffy all in one.
- Versatile Presentation: Serve it plain or dressed up with whipped cream, pecans, and caramel drizzle.
Ingredients You’ll Need
For the Pie Crust:
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, chilled and diced
- ¼ teaspoon salt
- 3 tablespoons granulated sugar
- 4 to 5 tablespoons ice water
For the Filling:
- 1 cup light corn syrup
- ¾ cup packed light brown sugar
- ½ cup granulated sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- 2 cups pecan halves
- 1 cup caramel sauce (store-bought or homemade)
For the Topping:
- ½ cup heavy whipping cream
- 2 tablespoons confectioners’ sugar
- ⅓ cup chopped pecans
- Extra caramel sauce, for drizzling
Step-by-Step Instructions
- Make the Pie Crust:
- In a mixing bowl, whisk together flour, sugar, and salt.
- Cut in the butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Add ice water, one tablespoon at a time, mixing until the dough comes together and forms a ball.
- Flatten into a disk, wrap in plastic, and refrigerate for at least 1 hour to chill.
- Roll and Prebake Crust:
- Roll out the dough on a lightly floured surface to fit a 9-inch pie dish.
- Transfer to the dish, trim excess dough, and flute the edges.
- Prick the bottom with a fork, then freeze for 15 minutes while you preheat your oven to 375°F (190°C).
- Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 12 minutes.
- Remove weights and paper, then bake for another 5 minutes until lightly golden. Let cool.
- Make the Filling:
- In a large bowl, whisk together corn syrup, brown sugar, granulated sugar, eggs, vanilla, and salt until smooth and creamy.
- Stir in the pecan halves and caramel sauce until evenly distributed.
- Pour the filling into the prebaked crust and smooth the top with a spatula.
- Bake the Pie:
- Reduce oven temperature to 350°F (175°C).
- Bake for 50-60 minutes, or until the center is set but still slightly jiggly.
- If crust edges brown too quickly, cover them with foil.
- Allow the pie to cool completely on a wire rack, at least 2 hours, to let the filling set.
- Make the Whipped Topping:
- In a chilled mixing bowl, beat the cold heavy cream with confectioners’ sugar until soft peaks form.
- Keep refrigerated until ready to use.
- Assemble and Serve:
- Just before serving, spread whipped cream generously over the top of the cooled pie.
- Sprinkle with chopped pecans and finish with a generous drizzle of caramel sauce.
- Slice and serve. For clean slices, wipe the knife between cuts.
Serving and Storage Tips
- Serve: Best served at room temperature or chilled, with fresh whipped cream on top.
- Store: Cover and refrigerate leftovers for up to 4 days.
- Make Ahead: Bake the pie up to 2 days ahead and refrigerate. Add topping just before serving.
- Freeze: Freeze the pie (without topping) tightly wrapped for up to 2 months. Thaw in refrigerator overnight before topping.
- Transport Tip: If taking to a gathering, bring whipped topping separately and add it just before serving.
Helpful Notes
- Shortcut Option: A good-quality store-bought crust works great in a pinch.
- Nutty Variation: Try adding chopped walnuts or hazelnuts for added depth.
- Extra Flavor: A tablespoon of bourbon or maple syrup in the filling can elevate the flavor profile.
- Toasting Pecans: Lightly toast pecans in a dry skillet before adding for a richer flavor.
- Homemade Caramel: If making your own caramel, be sure to let it cool before mixing into the filling to prevent scrambling the eggs.
Frequently Asked Questions
- Can I use store-bought caramel sauce?
Absolutely. Just make sure it’s thick and high quality for best results. - What if I don’t have pie weights?
No problem! Use dried beans or uncooked rice to blind bake the crust. - Can I skip the whipped topping?
Yes, but it balances the sweetness and adds a light, creamy texture. - How do I know when the pie is set?
The edges should be firm and the center just slightly jiggly. It will firm up as it cools. - Can I toast the pecans?
Definitely. Toasting enhances the nutty flavor and adds a bit more crunch. - Can I make mini pies with this recipe?
Yes! Just divide the dough and filling into small tart pans and reduce the baking time.
Final Thoughts
Caramel Pecan Delight Pie is a dessert made for celebrations and special moments. With its golden, flaky crust, rich caramel pecan filling, and fluffy whipped topping, it’s the kind of dessert that gets remembered long after the plates are cleared.
Whether you’re making it for a holiday, a birthday, or just to brighten someone’s day, this pie is guaranteed to impress. Share it with friends, pass it around at the table, and savor every gooey, buttery, nutty bite. It’s a sweet tradition in the making!
Caramel Pecan Delight Pie
Caramel Pecan Delight Pie takes classic pecan pie to a new level with rich caramel, toasted pecans, a flaky homemade crust, and whipped cream topping.
Ingredients
Pie Crust:
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter chilled and diced
- ¼ teaspoon salt
- 3 tablespoon granulated sugar
- 4 –5 tablespoon ice water
Filling:
- 1 cup light corn syrup
- ¾ cup packed light brown sugar
- ½ cup granulated sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- 2 cups pecan halves
- 1 cup caramel sauce store-bought or homemade
Topping:
- ½ cup heavy whipping cream
- 2 tablespoon confectioners’ sugar
- ⅓ cup chopped pecans
- Extra caramel sauce for drizzling
Instructions
- Mix flour, sugar, and salt. Cut in butter until crumbly. Add water gradually to form dough. Chill 1 hour.
- Roll dough into 9-inch pie pan. Trim edges, flute, prick base. Freeze 15 mins.
- Preheat oven to 375°F. Line crust with parchment and weights. Bake 12 mins. Remove weights and bake 5 more mins. Cool.
- Whisk corn syrup, sugars, eggs, vanilla, and salt. Stir in pecans and caramel sauce.
- Pour filling into crust. Reduce oven to 350°F. Bake 50–60 mins. Cool at least 2 hours.
- Beat cream and confectioners’ sugar until soft peaks form.
- Spread whipped cream over pie. Sprinkle chopped pecans. Drizzle with caramel. Serve.
Notes
- Use store-bought crust and caramel for ease.
- Add bourbon or maple syrup for depth.
- Toast pecans for extra crunch.
- Pie freezes well (without topping) for up to 2 months.
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