{"id":26264,"date":"2026-01-22T17:20:44","date_gmt":"2026-01-22T16:20:44","guid":{"rendered":"https:\/\/gateauetcuisinerachida.com\/?p=26264"},"modified":"2026-01-22T17:33:02","modified_gmt":"2026-01-22T16:33:02","slug":"pecan-pie-recipe-with-salted-caramel","status":"publish","type":"post","link":"https:\/\/gateauetcuisinerachida.com\/en\/pecan-pie-recipe-with-salted-caramel\/","title":{"rendered":"Caramel Pecan Pie Recipe"},"content":{"rendered":"

Caramel pecan pie<\/strong> 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.<\/p>\n

\"recipe

Caramel and pecan pie<\/p><\/div>\n

Caramel Pecan Pie<\/span><\/strong><\/div>\n

While we love strawberry tart<\/a> in the summer, once fall arrives and throughout the winter, it\u2019s hard to resist a good caramel pecan pie<\/strong>. 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.<\/p>\n

This pecan pie is simple to make and very approachable. I used a sweet pastry dough<\/a>, 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.<\/p>\n

The caramel coating the nuts adds a smooth, indulgent touch, perfectly balancing the crunch of the nuts and making every bite irresistibly delicious.<\/p>\n

\"how<\/p>\n

Tips for Caramel Pecan Pie<\/h2>\n

The crust: <\/strong>I won\u2019t go into all the details about crust lining techniques here, as I\u2019ve 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.<\/p>\n

Make ahead: <\/strong>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.
\nIf you\u2019d 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.<\/p>\n

Making the caramel: <\/strong>Don\u2019t 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.
\nWhen adding the cream, use a tall saucepan and add it off the heat, little by little, stirring constantly to prevent splattering.
\nYou can also use salted caramel. It can be made several days ahead and gently reheated over low heat to loosen it before using.<\/p>\n

Flavor enhancer: <\/strong>You can add a pinch of fleur de sel to the caramel. It enhances the flavors and makes the dessert even more indulgent.<\/p>\n

Variations: <\/strong>You can replace the pecans with walnuts, peanuts, hazelnuts, or use a mixed selection of nuts, depending on what you have on hand.<\/p>\n

\"recipe<\/p>\n

Recipe Video<\/h2>\n