This easy Caramel Pecan Pie has a rich homemade caramel filling made from melted candies–no corn syrup, or pre-baking pie crust! It's an irresistible, make-ahead twist on the classic, with gooey caramel that perfectly complements the crunchy pecans.
This pie makes for a great twist on a classic dessert by swapping out corn syrup for melted caramel candies. Each bite of this caramel pecan pie has a deliciously rich, authentic caramel flavor.
While traditional pecan pie is already a favorite, this Gingered Coconut Pecan Pie is another incredible twist on the original.
Why you'll love this recipe
Pecans are one of those versatile nuts that go perfectly in desserts. Not only are my pecan pies favorites, but you'll want to try my Pecan Apple Pie with a pecan streusel right in the filling.
This caramel pecan pie is a hit for many reasons. It's one of our staples at Thanksgiving dinner, but just as good at a summer picnic! Let me know in the comments any other things that make this pie shine!
- No corn syrup - if you're opposed to using it or just want a different flavor, this pie is all caramel goodness and uses melted candies.
- A new twist - traditional pecan pie is already a favorite, but with the addition of rich caramel candy and a caramel drizzle on top, this one is spectacular.
- No pre-bake - the pie filling goes right into a pie tin with homemade pie dough, no pre- or blind-baking needed.
- Standard equipment - the recipe calls for a standard 9-inch pie pan, so you don't need any special tools at home.
- Make-ahead - you can prepare and bake this pie up to a day ahead and it will still taste amazing–making it perfect for transport or Thanksgiving prep.
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Ingredients
You'll need one single pie crust for this recipe. I highly recommend homemade as the flavor is completely worth the effort. My favorite is my Perfect Pie Crust with butter and shortening. I give you all the tips for rolling it out here.
For the filling you'll need the following. Exact amounts are in the recipe card below.
- Soft caramel candies - Use Kraft or Werther's Brand.
- Butter
- Whole milk
- Granulated sugar
- Eggs
- Vanilla extract
- Salt - I prefer fine sea salt for baking, rather than large crystal kosher salt.
- All-purpose flour - you can swap this for gluten-free flour if you are using a gluten-free crust.
- Pecans
How to make caramel pecan pie
For the crust
There's no need to pre-bake the pie crust for pecan and caramel pie. You can use a single crust in a 9-inch pie pan. Decorate the edges as desired and chill the crust before filling.
- Step 1: Roll pie crust and place in a pie pan.
- Step 2: Decorate or crimp the edge as desired.
For the filling
Use store-bought caramel candies, melted with milk and butter as the caramel sauce for the filling. Add decorative pecans on top of the pie if you want.
- Step 1: Melt soft caramel candies with milk and butter.
- Step 2: Mix together the filling ingredients.
- Step 3: Add the melted caramel sauce to the pie filling ingredients.
- Step 4: Stir in the chopped pecans.
- Step 5: Add the filling to your chilled pie crust.
- Step 6: Decorate the top with extra pecans before baking.
Hint: If making this pie ahead, you won't need the caramel for drizzling until later. I suggest melting it, keeping it in a container, and reheating it when you are ready to serve the pie.
Expert Tips
I've been asked if you can swap the melted caramel candies for jarred caramel sauce or homemade caramel sauce. The answer: Probably. That being said, I haven't tried it and this pie works perfectly with the candies. If you try it with success let us know the cup measurement in the comments.
If I've said it once, I've said it a million times: Homemade pie crust tastes best! I have yet to find a store bought crust that compares in flavor and texture to a homemade crust.
I like to serve this with a dollop of sweetened whipped cream. You can also top it with a scoop of vanilla ice cream! Decadent!
Storage and make ahead instructions
This caramel pecan pie is best served 3 to 6 hours after baking. That gives the filling time to cool and set.
To save time, prepare your crust well in advance, place it in the pie tin and freeze it until ready to make the pie. Once the crust is frozen you can wrap it and freeze for up to 3 weeks!
You can prepare the entire pie up to a day in advance and still serve it with confidence.
This pie is fully cooked and full of sugar (which is acidic and acts as a pretty good preservative). I feel comfortable storing leftovers on the kitchen counter covered with foil or a clean kitchen towel for up to 3 days.
Equipment
I recommend using a metal pie tin for this pecan caramel pie recipe. Like many pecan and even pumpkin pie recipes, this one doesn’t require pre-baking or blind-baking, so the crust bakes right along with the filling.
A metal tin heats up quickly, ensuring the crust cooks perfectly. My second choice would be a glass Pyrex pie dish—it’s not too thick, and you can see when the bottom of the crust turns golden brown.
I don’t recommend using a thick ceramic or deep-dish pie pan for this recipe.
Frequently Asked Questions
I don't recommend these swaps. I didn't create this recipe with those options in mind and don't have the correct measurements to give you. However you could make my Maple Caramel Hazelnut Pie, and even swap the hazelnuts for pecans if you'd like.
The pie is best eaten with in a day or two of it being baked, but yes, you can freeze it if you'd like. Let the pie cool completely then wrap well in plastic wrap or aluminum foil and freeze for up to a month. Thaw, unwrapped but covered with a clean kitchen towel at room temperature.
This pie doesn't need to be refrigerated for 2 to 3 days. The sugar in the recipe will keep the cooked filling food-safe. However, it CAN be refrigerated if you prefer.
More delicious pie recipes
If you love caramel try Salted Caramel Apple Pie. For another nut-filled pie make Gooey Peanut Pie.
You'll love my twist on traditional pumpkin pie with this Pumpkin Cream Pie.
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📖 Full Recipe
Caramel Pecan Pie
Ingredients
- 1 unbaked pie crust
- 36 Kraft Caramels (or 42 Werther’s soft caramels), unwrapped (plus more for sauce)
- ¼ cup butter
- ¼ cup whole milk
- ⅔ cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon fine salt
- 1 tablespoon all-purpose flour
- 1½ cups (6 ounces) chopped pecans (plus more for decorating the top)
- Caramel drizzle (see notes section)
- Whipped cream or ice cream
Instructions
- Heat oven to 400ºF with rack in the lower third.
- Roll out and prepare pie crust in a 9-inch pie dish, crimping or decorating the edges as desired. Place in freezer while preparing the filling.
- In a medium saucepan over medium heat combine caramels, butter, and milk. Stir frequently until smooth. Remove from heat and set aside.
- In a medium bowl whisk together the sugar, eggs, vanilla, salt ,and flour. Slowly add the caramel mixture a little at a time (adding slowly will help prevent cooking the eggs), and whisk until it’s all blended. Stir in the chopped pecans and pour into the chilled, prepared pie crust.
- Bake at 400ºF for 10 minutes. Reduce heat to 350ºF and bake for an additional 25 to 30 minutes until filling is just set and cooked. Cover crust edges with foil as needed to prevent over-browning.
- Let pie cool completely, 3 to 6 hours. Serve with ice cream, or whipped cream and a caramel drizzle if desired. Pie can be covered and stored at room temperature for up to 3 days.
Notes
Nutrition Per Serving
Tara Teaspoon
I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!
Stacie Ki says
I love anything Caramel. I must make this. It looks too good to miss out on! I’m so excited to try it out.
Marysa says
Great combination of the pecans and caramel! Looks absolutely delicious. I've never made a pecan pie and this is an easy recipe to follow.
JOY says
you had me at pecan pie. sounds and looks amazing. is the caramel taste very strong?
Kat says
This caramel pecan pie looks like a rich, satisfying dessert. Do you think it pairs well with coffee?
- Kat