This is an older recipe which needed new photos. It's supposed to be similar to the caramel pecan pie served at Bakers Square. I have yet to try the Bakers Square version, but I finally got around to baking this one again and have new photos and thoughts.
First, this is not traditional Texas style pecan pie. There's no corn syrup, and the flavor is completely different. You won't believe this, but it tastes like Kraft caramels.
That was a joke. It tastes like Kraft caramels because that's what it's supposed to taste like. The filling is made with a whole 11 oz bag rather than the traditional dark or light corn syrup. I'd hoped to make my most recent version with Kraft Caramel Bits, but the store was out and ended up having to unwrap 36 caramels, all while talking on the phone to relatives down in Texas prepping for a Wagyu beef centered Thanksgiving. Yee-haw!
No Corn Syrup Pecan Pie
Aside from the odious task of unwrapping the caramels, this pie was really fun to put together. Those who do not like corn syrup or perhaps think they do not like traditional pecan pie may like this one. Just be sure not to overbake it, which is easy to do since it comes out of the oven jiggly. With all of the butter and caramel, it will set up as it cools. I highly recommend baking it one day ahead and chilling overnight.
Ingredients for Caramel Pecan Pie
1 (9 inch) unbaked pie crust, preferably a deep dish or something like a Pillsbury roll-and bake. If you use a thick homemade crust like the one in thep photos,
11 oz or 36 individually wrapped caramels, unwrapped or 1 ½ cups Kraft Caramels Bits
¼ cup butter
¼ cup milk
¾ cup sugar
3 eggs
½ teaspoon vanilla extract
¼ teaspoon salt
1 cup pecan halves plus more for garnishing if you want (24 nice halves)
How to Make Caramel Pecan Pie
- Have ready an unbaked pastry crust, frozen or homemade is fine, but keep it thin so that it will bake-through in 40 minutes. If you feel like it's browning too quickly, you can always shield it, but that probably won't be the case.
- Put the caramel, butter, and milk in a large saucepan and melt over gentle heat.
- Whisk together the sugar, eggs, vanilla and salt in a mixing bowl, then gradually add the melted caramel mixture.
- Stir in the pecan halves. You can chop them if you'd like or just leave them as large halves.
- Pour the mixture into the pie crust. For a prettier top, you can take more pecan halves and arrange them around the perimeter.
- Set the pie on a preheated baking sheet (helps the crust bake) and bake for about 40 minutes. The pie will be very jiggly but will firm up as it sets.
- Allow the pie to cool completely before you cut into it. Preferably, refrigerate overnight to help it set up better.
Recipe
Caramel Pecan Pie
Ingredients
- 1 9-inch unbaked pie crust
- ¼ cup butter, salted or unsalted is fine (56 grams)
- ¼ cup whole milk (56 grams)
- 36 count individually wrapped caramels (1 bag) or 1 ½ cup Kraft Caramel Bits
- ¾ cup white sugar (150 grams)
- 3 large eggs
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup pecan halves
Instructions
- Preheat oven to 350 degrees F. Set a rimmed baking pan in the oven while preheating.
- In a saucepan over low heat, combine the butter, milk and caramels. Cook, stirring frequently, until smooth. Remove from heat and set aside.
- In a large bowl, whisk together the sugar, eggs, vanilla and salt. Gradually mix in the melted caramel mixture. Stir in pecans. Pour filling into unbaked pie crust.
- Pull the hot baking sheet from the oven and set the pie on the hot baking sheet.
- Bake in the preheated oven for 40-45 minutes. The pie will still be very, very, jiggly all over. It sets as it cools.
- Give the pie a few hours to cool before serving or cool and chill overnight for easy slicing.
Anna says
Thanks for the feedback. It sounds like your family loves caramel!
mom2 says
i made this and i also made the carmel filled brownies last night and they both was very good, my children liked the brownies. thanks for posting your recipes