Homemade caramel is an amazingly delicious treat that’s surprisingly simple to make with just a few ingredients. With this pie, a salty version of caramel is combined with nuts in a pie shell for a rich, gooey pie that’s irresistible.

You can easily adjust the saltiness to your tastes by varying the amount of salt sprinkled on top of the finished pie. The caramel has a subtle saltiness, so you can omit the coarse salt on top if you prefer it a little less salty.

Try this pie with other nuts, too, like hazelnuts, almonds or peanuts.

Salted Caramel Pecan Pie

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 10 minutes

Yield: 1 9-inch pie

Serving Size: 1 slice

Salted Caramel Pecan Pie


    For the crust:
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch cubes
  • 2 to 4 tablespoons cold water
  • For the filling:
  • 2 to 3 cups pecans or other nut
  • 1 1/2 cups granulated sugar
  • 1/4 cup water
  • 1/2 cup heavy cream
  • 1/4 cup (1/2 stick) unsalted butter, cut into tablespoons
  • 3 tablespoons light corn syrup
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons salt
  • 1/2 to 1 teaspoon coarse salt


  1. To make pie crust, whisk together flour, sugar and salt in large bowl. Add butter and mix with pastry blender or fork until mixture resembles coarse meal and butter is size of small peas.
  2. Add 1 tablespoon water and continue mixing. Add more water as needed, 1 tablespoon at a time, until dough forms.
  3. Wrap dough tightly in plastic wrap. Refrigerate for at least 2 hours.
  4. Remove dough from refrigerator. If necessary, let it sit at room temperature for 10 to 15 minutes until slightly softened but still cold.
  5. Lightly flour work surface. Roll out dough into circle about 1/8-inch thick.
  6. Transfer dough to lightly buttered 9-inch pie plate. Trim any excess dough from edges.
  7. For simple fluted edge, press knuckle of one finger into rim of crust while holding two fingers about a half inch apart on either side of your knuckle. Repeat around the entire edge of the crust.
  8. Preheat oven to 350°F.
  9. Line crust with parchment paper so that paper overhangs on all sides. Fill pan with pie weights (or dried beans).
  10. Bake 20 to 25 minutes, or until edges are browned.
  11. Remove weights and lining. Cool completely.
  12. To make filling, first place nuts in baked pie crust. Set aside.
  13. Place sugar and water in medium heavy saucepan. Cook over medium heat, stirring constantly, until sugar is dissolved.
  14. Increase heat to medium-high and continue cooking, without stirring, until mixture turns amber. Be sure to watch closely to prevent burning.
  15. Remove from heat and carefully add cream. (Mixture will bubble.) Stir until combined. Add butter, corn syrup, vanilla and salt. Stir until combined and smooth.
  16. Pour caramel over nuts in pie crust. Sprinkle with coarse salt.
  17. Allow to sit at room temperature for 15 minutes. Then, refrigerate until set.
  18. Pie will slice more easily when chilled but can be served at room temperature.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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