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.