Caramel pecan pie with a crisp crust and a generous filling of pecans coated in a smooth, luscious caramel. A pinch of fleur de sel enhances the flavors and balances the sweetness. A rich and indulgent pie, both crunchy and soft, perfect for an afternoon treat or as a dessert.
Caramel and pecan pie
While we love strawberry tart in the summer, once fall arrives and throughout the winter, it’s hard to resist a good caramel pecan pie. If you have a supply of nuts on hand, this is the perfect time to make this delicious pie. I make it either with walnuts or pecans, but you can also use a mix of nuts such as hazelnuts, cashews, and walnuts. This version has a simpler composition and requires fewer ingredients than the traditional American pecan pie.
This pecan pie is simple to make and very approachable. I used a sweet pastry dough, but you can easily use your favorite shortcrust pastry. I previously shared a detailed article on how to make sweet pastry dough, with all the tips you need to achieve a perfectly baked crust. Once you master this dough, lining a tart ring becomes effortless. This nut pie is wonderfully crunchy, with a crisp, buttery crust paired with the natural crunch of the pecans.
The caramel coating the nuts adds a smooth, indulgent touch, perfectly balancing the crunch of the nuts and making every bite irresistibly delicious.
Table of Contents
Tips for Caramel Pecan Pie
The crust: I won’t go into all the details about crust lining techniques here, as I’ve already shared a very detailed article with a video. You can make the sweet pastry dough using either the creaming method or the rubbing in method, both give excellent results.
Make ahead: You can prepare the crust well in advance and freeze it. Simply take it out on the day you plan to use it and fill it.
If you’d like to use salted butter caramel, it can also be made several days ahead. Just reheat it gently over very low heat before mixing it with the nuts.
Making the caramel: Don’t worry if this is your first time making caramel. You can stir it right from the start without any issues. By stirring continuously, even if it hardens at first, it will slowly melt and smooth out.
When adding the cream, use a tall saucepan and add it off the heat, little by little, stirring constantly to prevent splattering.
You can also use salted caramel. It can be made several days ahead and gently reheated over low heat to loosen it before using.
Flavor enhancer: You can add a pinch of fleur de sel to the caramel. It enhances the flavors and makes the dessert even more indulgent.
Variations: You can replace the pecans with walnuts, peanuts, hazelnuts, or use a mixed selection of nuts, depending on what you have on hand.
Recipe Video
Ingredient:
Note: You’ll find the printable recipe card at the end of the article.
For a 20 or 22 cm pie (7.9 or 8.7 inches)
Sweet Pastry Dough
- 125 g all-purpose flour (4.4 oz)
- 75 g very soft butter (2.6 oz)
- 48 g powdered sugar (1.7 oz)
- 18 g almond flour (0.6 oz)
- 25 g eggs (0.9 oz)
- 1/4 teaspoon salt
- 1/2 vanilla bean or vanilla powder
Egg Wash
- 1/2 egg yolk, 10 g (0.35 oz)
- 1 teaspoon heavy cream, 2.5 g (0.09 oz)
Filling
- 250 g pecans or walnuts (8.8 oz)
- 250 g sugar (8.8 oz)
- 50 g glucose (1.8 oz)
- 175 ml heavy cream (6 fl oz)
- 1 to 2 pinches fleur de sel or regular salt (optional)
How to Make Caramel Pecan Pie
Sweet Pastry Dough
1. Cream the butter with the sifted powdered sugar until smooth.
2. Add the salt, the seeds from half a vanilla bean, and the almond flour. Mix well and scrape down the bottom and sides of the bowl.
3. Add the egg and mix until combined, then add the sifted flour. Mix briefly, without kneading or trying to form a ball.
4. Turn the dough out onto the work surface and, using the palm of your hand, press and push the dough forward against the work surface, then bring it back toward you. Repeat this motion 2 or 3 times.
5. Gather the dough into a ball and divide it in half. Wrap in plastic wrap and refrigerate for at least 2 hours. Ideally, make it the day before and use it the next day.
6. After chilling, roll out the dough to a thickness of about 2 to 3 mm.
7. Line a 22 cm tart ring using the proper lining and baking technique. Freeze for 1 hour before baking.
8. Let the pie crust cool completely before preparing the filling.
The Filling
1. Toast the nuts for 10 minutes in a preheated oven at 150°C (300°F).
2. Gently warm the glucose in a saucepan over medium heat, then add the sugar. Let it caramelize, stirring occasionally with a wooden spoon.
The sugar may crystallize at first, but by stirring and pressing it against the sides of the pan, it will slowly melt and turn into caramel. The caramel should not be too dark.
3. While the sugar is caramelizing, heat the heavy cream in a separate saucepan.
4. Once the caramel reaches a nice golden color, remove the pan from the heat and deglaze with the warm cream. Add the cream in three additions, stirring constantly with a wooden spoon. Be careful, as the mixture may splatter.
5. Add one or two pinches of fleur de sel, if desired, and mix well.
6. Scrape the bottom of the saucepan thoroughly to dissolve any remaining caramel crystals. Refer to the video above to better visualize the technique.
7. Pour the caramel into a bowl and add the pecans. Toss well to coat them evenly.
Note: If there are any sugar crystals left, you can strain the caramel through a fine sieve. You can also arrange the nuts directly in the crust and then pour the caramel over them.
8. Spoon the filling into the pie crust and arrange the pecans nicely on top. Drizzle with the remaining caramel from the bowl.
9. Refrigerate for 1 hour to allow the filling to set before serving and enjoying.
Storage
You can keep the pecan pie at room temperature under a cake dome for up to 24 hours. To fully enjoy the crispness of the sweet pastry crust, it is best eaten fairly quickly. It will remain crisp for 2 to 3 days when stored in an airtight container in the refrigerator.
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Caramel Pecan Pie Recipe
INGREDIENTS
For a 20 or 22 cm pie (7.9 or 8.7 inches)
Sweet Pastry Dough
- 125 g all-purpose flour
- 75 g very soft butter
- 48 g powdered sugar
- 18 g almond flour
- 25 g eggs
- 1/4 teaspoon salt
- 1/2 vanilla bean or vanilla powder
Egg Wash
- 1/2 egg yolk 10 g (0.35 oz)
- 1 teaspoon heavy cream 2.5 g (0.09 oz)
Filling
- 250 g pecans or walnuts
- 250 g sugar
- 50 g glucose
- 175 ml heavy cream
- 1 to 2 pinches fleur de sel or regular salt optional
PREPARATION
Sweet Pastry Dough
- Cream the butter with the sifted powdered sugar until smooth.
- Add the salt, the seeds from half a vanilla bean, and the almond flour. Mix well and scrape down the bottom and sides of the bowl.
- Add the egg and mix until combined, then add the sifted flour. Mix briefly, without kneading or trying to form a ball.
- Turn the dough out onto the work surface and, using the palm of your hand, press and push the dough forward against the work surface, then bring it back toward you. Repeat this motion 2 or 3 times.
- Gather the dough into a ball and divide it in half. Wrap in plastic wrap and refrigerate for at least 2 hours. Ideally, make it the day before and use it the next day.
- After chilling, roll out the dough to a thickness of about 2 to 3 mm.
- Line a 22 cm tart ring using the proper lining and baking technique. Freeze for 1 hour before baking.
- Let the pie crust cool completely before preparing the filling.
The Filling
- Toast the nuts for 10 minutes in a preheated oven at 150°C (300°F).
- Gently warm the glucose in a saucepan over medium heat, then add the sugar. Let it caramelize, stirring occasionally with a wooden spoon.
- The sugar may crystallize at first, but by stirring and pressing it against the sides of the pan, it will slowly melt and turn into caramel. The caramel should not be too dark.
- While the sugar is caramelizing, heat the heavy cream in a separate saucepan.
- Once the caramel reaches a nice golden color, remove the pan from the heat and deglaze with the warm cream. Add the cream in three additions, stirring constantly with a wooden spoon. Be careful, as the mixture may splatter.
- Add one or two pinches of fleur de sel, if desired, and mix well.
- Scrape the bottom of the saucepan thoroughly to dissolve any remaining caramel crystals. Refer to the video above to better visualize the technique.
- Pour the caramel into a bowl and add the pecans. Toss well to coat them evenly.
- Note: If there are any sugar crystals left, you can strain the caramel through a fine sieve. You can also arrange the nuts directly in the crust and then pour the caramel over them.
- Spoon the filling into the pie crust and arrange the pecans nicely on top. Drizzle with the remaining caramel from the bowl.
- Refrigerate for 1 hour to allow the filling to set before serving and enjoying.
Storage
- You can keep the pecan pie at room temperature under a cake dome for up to 24 hours. To fully enjoy the crispness of the sweet pastry crust, it is best eaten fairly quickly. It will remain crisp for 2 to 3 days when stored in an airtight container in the refrigerator.
