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Caramel Pecan Pie (No Corn Syrup)

4.58 from 33 votes
prep 45 minutes
cook 1 hour
Additional Time 4 hours
total 5 hours 45 minutes
Serves 10 servings
The easiest caramel pecan pie made with homemade salted caramel and no corn syrup and baked on a flakey, buttery pie crust!
Author: Bernice Baran
Servings 10 servings

Equipment

Ingredients

Salted Caramel Sauce

  • 200 grams granulated sugar
  • 60 mL water
  • 56 grams salted butter, room temperature
  • 120 mL heavy whipping cream, room temperature
  • 1/2 tsp fine sea salt

Crust

  • 15 mL  whiskey , (bourbon, vodka, any spirit works)
  • 60 mL cold water
  • 150 grams all-purpose flour , spooned and leveled
  • 1/4 tsp fine sea salt
  • 113 grams salted butter , cold
  • 1  egg , for egg wash

Pecan Filling

  • 215 grams salted caramel sauce*, plus more for topping
  • 100 grams light brown sugar, lightly packed
  • 3 large eggs, room temperature
  • 56 grams butter, melted
  • 1 tsp vanilla bean paste, or extract
  • 250 grams roughly chopped pecans
  • pinch of sea salt flakes

Method

Caramel Sauce

  1. Begin by preparing the homemade salted caramel sauce. In a medium saucepan, heat the sugar and water over medium heat. Place the lid on the pan and remove it every 2-3 minutes to swirl (NOT stir) the sugar.
    200 grams granulated sugar, 60 mL water
  2. Once the sugar changes to an amber color, remove it from heat (it will continue cooking because the pan is hot so do this immediately). Stir in the butter and whisk continuously. Once that's combined, stir in the heavy cream and then the salt.
    56 grams salted butter room temperature, 120 mL heavy whipping cream room temperature
  3. Once it's all mixed, pour it into a heat safe bowl and stir in the salt. Set it aside and allow it to cool at room temperature for about an hour. It doesn't have to cool fully, just enough not to cook the eggs.
    1/2 tsp fine sea salt

Crust

  1. Place the alcohol in a measuring cup and add the cold water. Place it in the freezer while you prepare the other ingredients. 
    15 mL  whiskey  (bourbon, vodka, any spirit works), 60 mL cold water
  2. Place the flour and salt in the bowl of the food processor. Place the whole bowl in the freezer while you cube the butter. 
    150 grams all-purpose flour  spooned and leveled, 1/4 tsp fine sea salt
  3. Add the cubed butter to the flour in the freezer, for 5-10 minutes.
    113 grams salted butter  cold
  4. Remove the the bowl from the freezer, place it on the food processor and pulse until pea seize chunks form.
  5. While the food processor is on, stream in the water mixture just until it starts to come together. Start with only 2 Tbsp of water and use up to 1/4 cup if needed, I usually do 1/4 cup + 1 Tbsp of alcohol. You want the dough to be kinda crumbly but stick together when you press on it.
  6. Remove the dough from the food processor, press it together so it all sticks together. Wrap it in plastic wrap and refrigerate it for an hour (or overnight). 
  7. Roll the chilled pie dough out into a large circle about 1/8" thick (a little larger than your pie dish in diameter) and shape it into the pie dish by folding the rough edges underneath itself to make a thicker dough at the top.
  8. Freeze for 20-30 minutes and preheat the oven to 425F (218C) conventional (no fan).
  9. Crumple up a parchment paper, place it on top of the chilled dough and then fill the pie crust with pie weights (or dry rice or dry beans). Place the pie on a cookie sheet and bake for 15 minutes.
  10. Carefully remove the parchment paper with the pie weights. Dock the bottom of the pie crust with a fork and return to the oven for another 5-10 more minutes, until it's a light golden brown.
  11. Remove from the oven and allow to cool completely while you finish making the filling and streusel (if it's hot when you pour the filling, you may have a soggy bottom).

Filling

  1. Preheat the oven to 350F (177C) and in a small bowl use a fork to aggressively beat the egg until it's loosened. Use a pastry brush to the brush the pie crust with the egg wash.
    1  egg  for egg wash
  2. In a large bowl, combine the cooled caramel sauce, brown sugar, eggs, butter and vanilla until they're smooth. Add the pecans and toss until they're fully coated.
    215 grams salted caramel sauce* plus more for topping, 100 grams light brown sugar lightly packed, 3 large eggs room temperature, 56 grams butter melted, 1 tsp vanilla bean paste or extract, 250 grams roughly chopped pecans
  3. Pour the filling over the cooled par-baked pie crust and return the pie to the oven for about 40-45 minutes, until the filling no longer looks liquid-y. It should be puffed around the edges and have wobble in the center when you jiggle it.
  4. If the edges of the pie are browning too quickly, remove the pie from the oven and cover the edges of the crust with foil to prevent them burning at any point during baking.
  5. Remove the pie from the oven, allow it to cool to room temperature and then refrigerate it for a couple of hours to fully set. Top with extra salted caramel sauce and a pinch of sea salt flakes.
    pinch of sea salt flakes

Notes

Store fully covered in the refrigerator.
*feel free the replace caramel sauce with PURE maple syrup or honey.

Nutrition

Serving: 1gCalories: 576kcalCarbohydrates: 45gProtein: 7gFat: 42gSaturated Fat: 16gPolyunsaturated Fat: 7gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 127mgSodium: 351mgPotassium: 173mgFiber: 3gSugar: 31gVitamin A: 849IUVitamin C: 0.3mgCalcium: 52mgIron: 2mg
Course: Pies & Tarts
Cuisine: American
Keyword: caramel pecan pie, caramel sauce, fall baking, homemade caramel, homemade pie crust, pecan pie, thanksgiving dessert, thanksgiving pie