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Salted Caramel Pecan Pie Recipe

Salted Caramel Pecan Pie Recipe

by Gourmet Food World
A classic dessert for the holidays, you'll be tempted to make our salted caramel pecan pie for any occasion! Buttery, a bit crunchy, we topped our pie with a luscious caramel topping and finished it with some sea salt flakes for a salty twist. Superb!

Prep Time:
Cook Time:
Total Time:
Yield: 2 medium pies

Salted Caramel Pecan Pie Recipe Instructions

For the Pastry
  • 3 ½ cups flour
  • 1 cup caster sugar
  • 2 sticks salted butter
  • 2 egg yolks
  • Cold water as needed
  • Grated peel of 2 lemons

For the Filling
  • 1 1/2 cups sugar
  • 3/4 cup salted butter (melted)
  • 1/3 cup all-purpose flour
  • 1/3 cup 100% cocoa powder
  • 1 tbsp. honey or corn syrup
  • 1 tsp. vanilla extract
  • 3 large eggs
  • 1 cup toasted chopped pecans

For the Salted Caramel Topping
  • 3/4 cup sugar
  • 1 tablespoon fresh lemon juice
  • 1/4 cup water
  • 1/3 cup heavy cream
  • 4 tablespoons butter
  • 1/4 teaspoon table salt
  • 3 cups toasted pecan halves
  • 1/2 teaspoon sea salt optional

Directions for Pastry
  1. Make the pastry by putting all the ingredients into a food processor with a paddle attachment and processing until the dough separates from the walls of the bowl. Add some water as needed.
  2. Remove and place in a plastic bag and put into the fridge to rest for 1 hour.
  3. Roll out the pastry to at least ¼ inch thick, and line two 8-inch round pans.
  4. Let rest in the freezer for 15 minutes.
  5. Preheat the oven to 400°F.
  6. Blind bake the tart crust: line it with parchment paper or aluminum foil and weight it down with beans or pastry weights and bake at 400F for about 15 to 20 minutes. Remove from the oven and reserve to cool.

Directions for Filling
  1. Turn oven down to 350°F.
  2. Stir together sugar, butter, flour, cocoa, corn syrup, and vanilla extract in a large bowl. Add eggs and whip with a wire whisk until everything well blended. Add chopped pecans, mix, and pour into the 2 pie shells.
  3. Bake at 350°F for 35 to 40 minutes. You will find that the filling seems uncooked but it thickens as it cools on the wire rack.

Directions for the Caramel
  1. Bring the sugar, lemon juice and water to boil in a saucepan. Be sure not to stir the mixture, just swirl the pot from time to time. Watch for the sugar to change color to a nice brown for 8 minutes or until dark amber.
  2. Remove from heat and add cream and butter. Continuously stir the mixture until boiling stops and all ingredients are mixed. Stir in table salt.
  3. Arrange pecan halves on top of the chocolate filling. Top the pecans with the caramel mixture. Optional: Let the pie cool for 15-30 minutes before sprinkling the sea salt on top. The caramel mixture will thicken and keep the pecans in place.

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