Caramel Pecan Pie

527 Reviews 22 Pics
  • Prep

    30 m
  • Cook

    50 m
  • Ready In

    1 h 20 m

“Buttery, nutty, and a touch of caramel, this is a very yummy pie! Full of flavor! Serve hot or cold, with a good size dollop of whipped topping or vanilla ice cream.”

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Adjust Servings

Original recipe yields 1 9-inch pie



  1. Preheat oven to 350 degrees F (175 degrees C.) In a saucepan over low heat, combine caramels, butter and milk. Cook, stirring frequently, until smooth. Remove from heat and set aside.
  2. In a large bowl, combine sugar, eggs, vanilla and salt. Gradually mix in the melted caramel mixture. Stir in pecans. Pour filling into unbaked pie crust.
  3. Bake in the preheated oven for 45 to 50 minutes, or until pastry is golden brown. Allow to cool until filling is firm.

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Reviews (527)

Rate This Recipe


I own a restaurant and recently started making all our desserts in house. This is one of my best sellers. Two changes I recommend - (1)skip melting the caramels, I use the Smuckers caramel ice cream topping, and (2)reduce sugar to 1/2 cup. I use a 4 cup measuring cup, put all ingredients in (except pecans), and mix. Once mixed, stir in pecans and pour into crust. I use a convection oven, and my bake time is about 45 minutes. Once the entire pie jiggles as one I remove and cool. Absolutely delicious!

Mary K.

Mary K.

I made two of these pies, with a few changes--one using the regular recipe (and substituting brown sugar for white) and one using 40 unwrapped Rolo candies in place of 36 caramels. I also put in more pecans than were called for (about 1.5 cups). Both were DELICIOUS! I also took 6 caramels, a dash of milk and a pat of butter, microwaved about 30 seconds, stirred until smooth, and drizzled over the tops of the baked pies for a caramel topping. The results were amazing!



Absolutely delicious, but very rich--a small piece goes a long way. A couple of reviewers noted that melting the caramels took a long time. Five to seven minutes over low heat is not long. I cut the sugar down to 1/2 cup, may cut it a little more the next time. The amount of filling was perfect for the 9 inch shallow pie crust--just handle carefully, and put a round pizza pan in the oven while preheating, and place the pie on the pan. My friends and family raved about the pie. I am 73 years old, an accomplished cook and baker, and will definitely make this again for special occassions. Thanks Corwynn for sharing this recipe with us. Chef Gordon.

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Amount Per Serving (8 total)

  • Calories
  • 535 cal
  • 27%
  • Fat
  • 28.6 g
  • 44%
  • Carbs
  • 66.4 g
  • 21%
  • Protein
  • 7.4 g
  • 15%
  • Cholesterol
  • 98 mg
  • 33%
  • Sodium
  • 371 mg
  • 15%

Based on a 2,000 calorie diet



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Pecan Pie V


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Old-Fashioned Honey Pecan Pie