Can I use store-bought crust?

Yes, store-bought pie crust works as a quick and easy alternative.

How long does this pie stay fresh?

The pie stays fresh at room temperature for 2 days or in the refrigerator for up to 4 days.

Can I freeze caramel pecan pie?

Yes, wrap the cooled pie tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

How can I prevent the caramel from burning?

Use medium heat and watch closely as the sugar caramelizes. Stir only until it’s fully dissolved.

Can I use chopped pecans instead of halves?

Absolutely! Chopped pecans distribute more evenly but won’t create the same decorative look.

Torta di noci pecan caramellate decadente

Name: Decadent Caramel Pecan Pie
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 8
Cuisine: American
Ingredients: 1 1/4 cups all-purpose flour; 1/2 teaspoon salt; 1/2 cup (1 stick) unsalted butter, cold and cubed; 3–4 tablespoons ice water; 1 cup granulated sugar; 1/4 cup water; 1/2 cup heavy cream; 4 tablespoons unsalted butter, cubed; 1/2 teaspoon vanilla extract; 1/4 teaspoon salt; 2 cups pecan halves, toasted; 3 large eggs; 1/3 cup brown sugar, packed; 1 teaspoon vanilla extract; 1/4 teaspoon salt

Decadent Caramel Pecan Pie

Rated 5.0 stars by 1 users

Cuisine

American

Servings

Prep Time

30 minutes

Cook Time

50 minutes

Calories

390

Caramel Pecan Pie combines the best of sweet and nutty flavors. The pie features a flaky, buttery crust, a silky caramel filling, and crunchy, toasted pecans beautifully arranged for an elegant finish. As you cut into the pie, the caramel gently oozes, inviting you to savour its decadence.

Perfectly balanced between sweetness and richness, this dessert is an indulgent centerpiece for any holiday gathering. Serve it with whipped cream or vanilla ice cream for a touch of creaminess that complements its deep caramel flavour.

Ingredients

For the Pie Crust:

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, cold and cubed
3–4 tablespoons ice water

For the Caramel Filling:

1 cup granulated sugar
1/4 cup water
1/2 cup heavy cream
4 tablespoons unsalted butter, cubed
1/2 teaspoon vanilla extract

For the Pecan Topping:

1/4 teaspoon salt
2 cups pecan halves, toasted
3 large eggs
1/3 cup brown sugar, packed
1 teaspoon vanilla extract
1/4 teaspoon salt

Directions

In a bowl, mix flour and salt. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until the dough holds together. Shape into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
Preheat oven to 375°F (190°C). Roll out the chilled dough on a floured surface to fit a 9-inch pie dish. Press into the dish, trim excess, and crimp the edges. Line with parchment paper and fill with pie weights or dried beans. Bake for 12 minutes, remove weights, and bake another 5 minutes. Let cool.
In a heavy-bottomed saucepan, combine sugar and water over medium heat. Stir until sugar dissolves, then stop stirring and let it cook until amber-coloured. Carefully add heavy cream (it will bubble), whisking constantly. Remove from heat and stir in butter, vanilla, and salt. Set aside to cool slightly.
In a bowl, whisk eggs, brown sugar, vanilla, and salt. Gradually whisk in the cooled caramel.
Arrange toasted pecan halves in the par-baked crust. Pour the caramel mixture evenly over the pecans, ensuring they're fully coated.
Reduce oven temperature to 350°F (175°C). Bake the pie for 40–45 minutes, or until the filling is set and the centre slightly jiggles. Cover the crust edges with foil if they brown too quickly.
Let the pie cool completely before slicing. Serve as is, or with a dollop of whipped cream or a scoop of vanilla ice cream.

Nutrition

Serving Size: 1
per serving: Calories; 390

Amount/Serving % Daily Value

Fat: grams
Saturated Fat: grams
Cholesterol: milligrams
Sodium: milligrams
Carbs: grams
Protein: grams
Sugar: grams
Fiber: grams

10 consigli di cottura

Toast pecans: Il toast migliora il sapore delle noci e assicura che rimangono croccanti nella torta.
Mente il caramello: Mescolare con cura quando si aggiunge la crema per evitare schizzi. Lascia raffreddare leggermente il caramello prima di mescolare con le uova.
Proteggi la crosta: Usa un foglio o uno scudo di crosta di torta per evitare il browning durante la cottura.
Controlla la doneness: La torta dovrebbe sfoggiare leggermente al centro quando cotta ma si rallerrà mentre si raffredda.
Fare in anticipo: Questa torta può essere fatta un giorno in anticipo e conservata a temperatura ambiente o refrigerata.

Servire suggerimenti

Abbina con una cucchiaiata di panna montata fatta in casa o freme fraîche.
Servire caldo con una pallina di gelato a pecan alla vaniglia o al burro.
Aggiungi un filo di salsa al caramello extra per ancora più decadenza.
Cospargi un pizzico di sale marino sopra per una torsione al caramello salato.

FAQ

D: Posso usare la crosta acquistata in negozio?
UN: Sì, la crosta di torta acquistata in negozio funziona come un'alternativa semplice e semplice.

D: Per quanto tempo questa torta rimane fresca?
UN: La torta rimane fresca a temperatura ambiente per 2 giorni o in frigorifero per un massimo di 4 giorni.

D: Posso congelare la torta di pecan al caramello?
UN: Sì, avvolgere la torta raffreddata in un involucro di plastica e congelare per un massimo di 3 mesi. Scongelare durante la notte in frigorifero prima di servire.

D: Come posso impedire al caramello di bruciare?
UN: Usa il fuoco medio e guarda da vicino come lo zucchero caramellues. Mescola solo fino a quando non è completamente sciolto.

D: Posso usare le pecan tritate invece delle metà?
UN: Assolutamente! Le pecan tritate si distribuiscono in modo più uniforme ma non creeranno lo stesso aspetto decorativo.

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