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Easy Pecan Pie with Caramel Filling Recipe

Easy Pecan Pie with Caramel Filling Recipe

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I absolutely love how this Easy Pecan Pie with Caramel Filling Recipe comes together — it’s one of those classic desserts that feels fancy but is surprisingly simple to make. The rich, buttery caramel filling paired with crisp, toasted pecans nestled in a flaky homemade crust just hits all the right notes. Whether it’s a holiday treat or a weekend indulgence, you’re going to find this recipe a total winner. Trust me, once you make this, it’ll be a forever favorite in your baking rotation!

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Why You’ll Love This Recipe

  • Simple Ingredients: Uses pantry staples you likely already have, so no last-minute shopping runs.
  • Rich Caramel Flavor: The combination of brown sugar, butter, and corn syrup creates a luscious caramel filling.
  • Perfect Texture: Flaky homemade crust meets gooey, nutty filling for an irresistible bite every time.
  • Impressive Yet Easy: It looks like a bakery masterpiece, but is super straightforward to make.
A slice of pecan pie is held above a white pie dish on a white marbled surface. The pie has three visible layers: a thick, golden flaky crust around the edges, a gooey light brown filling in the middle, and a top layer filled with whole, glossy toasted pecans that are dark brown and textured. The crust edges are wavy and slightly crumbly, and some crumbs fall into the dish below. The background shows scattered whole pecans out of focus. Photo taken with an iphone --ar 4:5 --v 7 this Recipe

Ingredients You’ll Need

Getting your ingredients right is the first step to nailing this Easy Pecan Pie with Caramel Filling Recipe. I like to use fresh pecan halves for that toasty crunch and a homemade pie crust because it just tastes better—plus, it holds the filling perfectly. Corn syrup is key here for that classic, glossy caramel texture that sets beautifully.

  • Homemade pie crust: This recipe shines with a flaky, buttery crust—I usually make a double batch so I can freeze the extra for future pies.
  • Granulated sugar: Adds sweetness without overpowering; make sure to measure carefully for balance.
  • Light brown sugar: Brings a subtle molasses flavor that deepens the caramel notes.
  • Salt: Just a pinch to balance the sweetness and enhance flavors.
  • Light corn syrup: Essential for that traditional chewy caramel filling—don’t swap it unless you’re ready for a very different texture.
  • Vanilla extract: A splash to add warmth and round out the flavors.
  • Salted butter: Melted or softened, it adds richness; no need to unsalt since this pie needs a touch of savoriness.
  • Large eggs: They bind the filling together and give it that custardy set.
  • Pecan halves: Whether you chop them up or leave whole, they bring that irresistible nutty crunch.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Easy Pecan Pie with Caramel Filling Recipe is. While I usually stick to the classic version, sometimes I like to tweak it a bit to suit different tastes or dietary needs. Feel free to personalize—after all, that’s what makes baking more fun!

  • Skip the corn syrup: I’ve experimented with maple syrup as a more natural alternative—it works, but the texture isn’t quite the same silky set.
  • Chopped pecans only: My family likes the crunch even more when all the nuts are chopped, making each bite more uniform.
  • Gluten-free crust: For friends who avoid gluten, I swap in a store-bought or homemade gluten-free pie shell with great results.
  • Add a pinch of cinnamon or allspice: Gives the pie a cozy, autumnal twist that’s especially nice around the holidays.

How to Make Easy Pecan Pie with Caramel Filling Recipe

Step 1: Prepare Your Crust

Start by rolling out your homemade pie crust and fitting it into a deep dish pie plate. I like to refrigerate it for about 15 minutes while I get the filling ready—this helps prevent shrinking in the oven and keeps the crust nice and flaky.

Step 2: Make the Caramel Filling

In a large bowl, mix together the granulated sugar, brown sugar, salt, light corn syrup, and softened butter until well combined. I usually use a whisk here to get everything evenly incorporated. Then add in your eggs and vanilla extract—beat until smooth. This mixture is your luscious caramel base that will give the pie its signature richness.

Step 3: Add the Pecans

Reserve a handful of pecan halves to decorate the top, then fold the rest into the filling. Pour the mixture into your chilled pie shell, then arrange the reserved pecans on top in any empty spots. I like to spoon a little extra filling over the nuts to keep them nicely coated and shiny.

Step 4: Bake Your Pie to Perfection

Bake your pie at 425°F for 10 minutes, which helps set the crust and start caramelizing the filling. Then reduce the oven temperature to 350°F and bake for about 50 minutes more. Halfway through baking, I tent a piece of greased aluminum foil over the pie to prevent the top from burning—just be sure to tent it high enough so it doesn’t touch the filling.

You’ll know your pecan pie is done when it wiggles just slightly but isn’t overly jiggly in the center. If it feels too loose, just give it another 5 to 10 minutes and check again. I always err on the side of cooking a bit longer to get that perfect custardy set.

Step 5: Cool and Serve

Let your pie cool completely on a rack for several hours. This step is crucial—cutting it too soon will make the filling runny. If you’re in a hurry, chilling in the fridge for 1-3 days works just as well, and I find the flavors actually get better the next day.

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Pro Tips for Making Easy Pecan Pie with Caramel Filling Recipe

  • Chill Your Dough: Refrigerating the crust before baking prevents shrinkage and keeps it flaky—don’t skip this step!
  • Tent with Foil Carefully: I found tenting too close can stick to the filling; pro tip: use toothpicks to create a foil “tent” that hovers above the pie.
  • Use Fresh Pecans: Fresh nuts really make a difference, lending a vibrant crunch and nutty flavor that pre-packaged can’t match.
  • Don’t Rush Cooling: Cutting too early leads to messy slices—give the pie time to set for clean, beautiful pieces.

How to Serve Easy Pecan Pie with Caramel Filling Recipe

A pecan pie sits in a white fluted pie dish on a white marbled surface. The pie has one layer: a golden-brown crust with a thick, bumpy edge surrounding a rich, dark brown filling studded evenly with whole pecan halves. The filling looks slightly shiny and textured with a caramelized finish. Around the pie on the marbled surface are a few loose pecans, some brown sugar spilled next to a metal spoon with a wooden handle, and a crumpled beige linen cloth. Two stacked gray plates are partially visible in the upper right corner. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually keep garnishing simple for this pie since the top pecans make a beautiful presentation already. A light dusting of powdered sugar or a dollop of freshly whipped cream with a sprinkle of cinnamon really elevates it. For something extra special, a drizzle of caramel sauce on the side never hurts!

Side Dishes

This pecan pie pairs wonderfully with a scoop of vanilla ice cream or a cup of strong coffee. If you’re serving at a dinner party, I love rounding it out with roasted autumn vegetables or a fresh green salad to balance the richness.

Creative Ways to Present

For special occasions, I sometimes bake this pie in mini tart pans for individual servings—super adorable and great for sharing. Another fun idea is serving it alongside a cheese board where guests can nibble as they please; the sweet, nutty pie contrasts beautifully with sharp cheeses.

Make Ahead and Storage

Storing Leftovers

I keep leftover pecan pie covered tightly with plastic wrap in the fridge. It stays fresh and delicious for up to 3 days. Honestly, I find the flavors mellow and deepen overnight, so leftovers can be even better!

Freezing

If I want to freeze this pie, I bake it first, then wrap it tightly in plastic wrap and foil before popping it in the freezer. It freezes well for about 1 month. When you’re ready, thaw overnight in the fridge before reheating gently.

Reheating

To reheat, I like warming slices in a low oven (about 300°F) for 10-15 minutes or until warmed through. This helps restore that just-baked aroma without toughening the crust or overcooking the filling.

FAQs

  1. Can I make this pie with a store-bought crust?

    Absolutely! While I prefer homemade crust for its flakiness and flavor, a quality store-bought pie shell works well and saves time. Just be sure to choose a deep dish style to hold all that caramel filling perfectly.

  2. What’s the role of corn syrup in this recipe?

    Corn syrup prevents crystallization, giving the filling that smooth, gooey texture instead of becoming grainy. It’s key to achieving the classic pecan pie consistency and shine.

  3. How do I know when the pie is done?

    When you gently shake the pie, the center should wiggle slightly but not be liquidy or very jiggly. If it’s too loose, bake for additional 5-10 minutes increments until set. Over-baking can make it tough, so watch carefully toward the end.

  4. Can I use other nuts instead of pecans?

    You can experiment with walnuts or even a mix of nuts, but pecans provide the iconic taste and texture that make this pie so special. If swapping, keep in mind flavor and texture will vary.

Final Thoughts

When I first tried this Easy Pecan Pie with Caramel Filling Recipe, I was blown away by how such humble ingredients could create something so decadently delicious. I love that it’s approachable for home bakers but feels like a showstopper when served. If you take your time with the crust and follow the baking tips, you’ll have a pie that brings smiles every single time. So go ahead—bake one up and watch your friends and family go crazy for this timeless treat!

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Easy Pecan Pie with Caramel Filling Recipe

Easy Pecan Pie with Caramel Filling Recipe

4.7 from 318 reviews
  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 75 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

This classic Pecan Pie features a rich caramel pecan filling paired with a flaky, buttery homemade pie crust. Easy to prepare and perfect for holiday gatherings or any special occasion, this recipe results in a perfectly baked, sweet, nutty dessert that will impress your guests.

Ingredients

Scale

Pie Crust

  • 1 Homemade pie crust, unbaked (enough for deep dish pie plate; recipe makes 2 crusts, you can freeze the other crust)

Pie Filling

  • 1 cup granulated sugar (200 g)
  • 3 Tablespoons light brown sugar (40 g)
  • 1/2 teaspoon salt (3 g)
  • 1 cup light corn syrup (240 ml)
  • 3/4 teaspoon vanilla extract (3.75 ml)
  • 1/3 cup salted butter, softened or melted (75 g)
  • 3 large eggs
  • 1 1/2 cups pecan halves (150 g; can be chopped or left whole)

Instructions

  1. Prepare Pie Crust: Prepare the homemade pie crust and place the pie dough into a deep dish pie plate. Refrigerate it while you prepare the pecan pie filling to keep the crust firm and ready for baking.
  2. Make Pie Filling: In a large bowl, cream together the granulated sugar, light brown sugar, salt, light corn syrup, and softened or melted butter until well combined. Then, mix in the eggs and vanilla extract thoroughly until the mixture is smooth.
  3. Add Pecans: Reserve a few pecan halves to decorate the top later. Stir the remaining pecans into the pie filling batter evenly.
  4. Assemble Pie: Pour the pecan filling into the unbaked pie shell. Arrange the reserved pecans on top of the pie in any empty spots for an attractive finish. Use a small spoon to carefully cover the pecans on top with some batter to help them stick and integrate into the filling.
  5. Bake the Pie: Place the pie in a preheated oven at 425°F (218°C) and bake for 10 minutes. Then lower the oven temperature to 350°F (177°C) and continue to bake for about 50 minutes. Halfway through baking, tent a large piece of greased aluminum foil over the pie to prevent over-browning, making sure the foil does not touch the pie filling.
  6. Check for Doneness: The pie is done when it shakes gently and is not overly jiggly in the center. If the center jiggles a lot, continue baking for an additional 5 to 10 minutes or longer until it is set. It is better to err on the side of longer baking to ensure the filling is fully cooked.
  7. Cool: Remove the pie from the oven and allow it to cool completely at room temperature for several hours before slicing and serving. Alternatively, refrigerate for 1 to 3 days until ready to serve.

Notes

  • This Pecan Pie recipe is one of the easiest pies to make while delivering a fantastic rich caramel pecan filling paired with a flaky, buttery crust.
  • Be sure to tent the pie with foil in the latter half of baking to prevent the pecans and crust from burning.
  • Allowing the pie to cool completely before slicing improves the filling’s texture and helps it set properly.

Nutrition

  • Serving Size: 1 slice (1/12 of pie)
  • Calories: 368 kcal
  • Sugar: 42 g
  • Sodium: 230 mg
  • Fat: 19 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0.2 g
  • Carbohydrates: 50 g
  • Fiber: 2 g
  • Protein: 3 g
  • Cholesterol: 54 mg