It’s sweet, a bit salty, buttery, nutty and super delicious. The crunchy pecans, sticky caramel and crumbled buttery dough make this pie a cozy winter treat. I made this pecan caramel pie as a request for a friends birthday, but it’s so yummy, you can eat it on any occasion!
The secret behind the perfect pie crust
If you don’t want your pie crust to come out uncooked on the bottom, there is a way of baking that will help to prevent this. It’s called cooking blind. Blind cooking means you push the dough strong into the bottom of the mold and cover this with parchment paper. You fill it up with beans or rice (uncooked of course). Cool it for about 20 minutes and then bake it for the first baking part. The second baking part you will take off the paper and the beans and bake it a few more minutes. The last baking part will be with the filling. This trick can also be used for other pies and quiche.
Now let me warn you, this crunchy pecan caramel pie is dangerously good, but also quite heavy. I suggest you start with a small piece to enjoy it to the fullest and not get sick!
Crunchy Pecan Caramel Pie
- Apple pie mold with removable base 22 cm
- KitchenAid RRK150WH 5 Qt
For the dough
- 300 grams flour
- 60 grams sugar
- 230 grams salted butter cooled, cut in cubes
- 3 tbsp cold water
For the filling
- 200 grams granulated sugar
- 100 grams butter in cubes
- 200 ml heavy cream
- 200 grams pecan nuts
- Preheat the oven for 200 ℃. Add the flour, butter and sugar to the bowl of your kitchen aid until it is well combined into one. Add the water and mix until everything sticks to each other.
- Cover your workplace surface with a bit of flour and put the dough on it. Roll it into a shape that is about 5 cm bigger than your mold. Transfer the dough into the mold and give it a push into all the borders. Cover the dough with parchment paper and fill it up with beans (cooking blind). Put the dough in the fridge for about 20 minutes.
- When the 20 minutes passed you transfer the dough into the oven with the beans and bake it blind for 15 minutes. Take out the beans and the parchment paper and bake for another 10 minutes. Make sure not to forget these steps because your dough might stay uncooked if you don't.
- Meanwhile prepare the filling. Add the sugar to a saucepan with 3 tablespoons of cold water. Warm up on medium heat while stirring until the sugar is completely infused with the water. Rise the heat and stop stirring to let it caramelize. Take from the heat before it burns, this means until light brown, not dark. Add the butter to the caramel. Mix well until the butter is completely combined with the caramel. Add the heavy cream and put it back on the stove on high heat. Let it cook until it gets thicker. Add the copped pecans.
- Add the pecan caramel mix to the pie and put it back in the oven for about 10-15 minutes until the filling is bubbling.
- Get the cake out of the oven and let it cool down completely.
- Once the cake is cooled down, heat up a table spoon of maple syrup with a little bit of water until it caramelizes. Drip it all over the pecan pie. Make sure you don't forget the fringe to make it beautifully shiny!
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