Caramel Pecan Pie

Author: Sarah Bates | The Chef Next Door

Makes 8 servings


1 pie crust, either refrigerated or homemade, softened

1 cup light brown sugar

1 cup Karo light corn syrup

1/2 stick unsalted butter

1 tsp pure vanilla extract

Pinch of kosher salt

3 eggs, at room temperature 

2 cups roughly chopped fresh pecans

Preheat the oven to 350 degrees. Dust both sides of the pie crust lightly with flour and press gently into a 9-inch glass pie plate.

In medium saucepan, heat the brown sugar, corn syrup and butter to boiling over medium-high heat, stirring frequently. Remove from the heat and stir in vanilla and salt. Allow the mixture to cool for 10 minutes. Vigorously whisk in the eggs until well combined. Stir in the pecans. 

Pour the mixture into the prepared pie crust and bake for 60 to 70 minutes, or until set. Cool completely before cutting, at least one hour. Cut into slices and serve. Top with whipped cream, if desired.

Bon Appetit!