Salted Caramel Pecan Pie

Salted Caramel Pecan Pie
My first food post in November…is a Thanksgiving recipe!!
You obviously can make this yummy pie year around, but in our family, pecan pie reigns supreme on Thanksgiving.  It doesn’t matter how many other dessert choices we have that day, the pecan pie will go the fastest.
The other day, I made an EASY and delicious Salted Caramel Pecan Pie.  That little bit of extra salt mixed with the caramel just takes this to a whole new level.
You ready for all the Thanksgiving recipes?!  I sure am!
Shopping List
1 uncooked pie crust (either store bought or homemade)
1½ cups chopped pecans
3 eggs, lightly beaten
½ cup sugar
½ cup brown sugar
1 cup light Karo Syrup
1 teaspoon Kosher or sea salt
¼ cup caramel topping (the kind you use for ice cream)
Preheat oven to 325 degrees.
Fit your pie plate with your uncooked crust.  Set aside.
In a clean skillet over medium-high heat, toast up your pecans just a minute or two.  Remove from heat.
In a large mixing bowl, combine your eggs, sugar, brown sugar, Karo Syrup, salt and caramel topping with a spoon.  Stir in your toasted pecans. Pour pecan mixture into your prepared pie plate and bake 50 to 55 minutes or until the crust is lightly brown and the center is pretty set.
Remove from oven and allow to cool at least an hour before slicing and serving.  If you’re waiting to serve this pie later in the day or the next day, store in the refrigerator until you’re ready to slice and serve.
Happy November!!
Salted Caramel Pecan Pie
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  • Charmaine Ng | Architecture & Lifestyle Blog November 2, 2018 at 4:47 am

    This is a great option if you’re not much of a pumpkin pie person! Looks so good! 🙂

    Charmaine Ng | Architecture & Lifestyle Blog
    http://charmainenyw.com

  • Narci November 2, 2018 at 5:22 am

    Salted caramel pecan pie? Yes ma’am! This looks and sounds delicious!

  • Katelyn November 2, 2018 at 8:18 am

    Why is there so much crust on the sides? I’ve never seen a pie like that before. Would you recommend more filling?

    • Mix and Match Mama November 2, 2018 at 9:18 am

      It’s a normal crust and nope, I wouldn’t recommend you alter the filling one bit.

  • Clare B November 2, 2018 at 8:44 am

    I made this so many times last year!!! Can’t wait to have it soon!!

  • Katie November 2, 2018 at 9:14 am

    Oh yummmm! I’m wondering if this could be adapted to use with your Pecan Pie Bars??? I have been making them every Thanksgiving for the past few years and they are a family hit!! But Salted Caramel Pecan Pie bars would be fantastic too! Any tips on how to adapt it would be great, thank you!!

    • Mix and Match Mama November 2, 2018 at 9:17 am

      Totally add a little more salt and caramel topping to that bar recipe!!

  • ProkTools November 3, 2018 at 5:41 am

    I made this recipe and it was delicious. The only thing I did different was doubling the pie. My husband LOVED this dish. And I am also write on Kitchen tools Check my latest Post on Best Electric Knife Sharpener please check

  • Melissa November 3, 2018 at 9:49 pm

    Random tidbit: Did you know you can boil a can of sweetened condensed milk for two hours (completely covered in boiling water) in a huge stockpot and it will make the best caramel topping? If it’s not submerged, it can explode.

    • Mix and Match Mama November 4, 2018 at 6:43 am

      Um, no! Amazing!!!!