Description
A rich and sweet pie with a buttery crust, filled with salted caramel and pecans.
Ingredients
- 1 9-inch pie crust
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 4 tablespoons unsalted butter
- 1 teaspoon sea salt
- 2 cups pecans
- 3 large eggs
- 1/2 cup light corn syrup
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C).
- Roll out pie crust and fit into a 9-inch pie dish.
- In a saucepan, combine sugar and water over medium heat. Stir until sugar dissolves.
- Cook without stirring until mixture turns amber in color.
- Remove from heat and carefully whisk in heavy cream, butter, and sea salt.
- Let caramel cool slightly.
- In a bowl, whisk eggs, corn syrup, and vanilla extract.
- Stir in pecans and caramel mixture.
- Pour filling into pie crust.
- Bake for 45-50 minutes until set.
- Cool completely before serving.
Notes
- Use a candy thermometer for accurate caramel temperature.
- Let pie cool completely to allow filling to set.
- Store leftovers in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American