Toasted pecans baked in a buttery brown sugar and corn syrup filling swirled with caramel sauce and topped with flaky sea salt. A classic pecan pie elevated to dessert-of-the-year status.
Ingredients
- 1 unbaked 9-inch pie crust
- 1½ cups pecan halves
- 3 large eggs, room temperature
- ¾ cup light corn syrup
- ½ cup brown sugar
- ¼ cup granulated sugar
- 4 Tbsp unsalted butter, melted
- ¼ cup caramel sauce
- 1 tsp vanilla extract
- ¾ tsp flaky sea salt (divided)
- ¼ tsp salt
Instructions
Preheat oven to 350°. Arrange pecans evenly in the pie crust.
In a large bowl, whisk eggs until smooth. Add corn syrup, brown sugar, granulated sugar, melted butter, caramel sauce, vanilla, and regular salt.
Whisk until fully combined. Pour filling over pecans.
Bake 50 to 55 minutes until center is just set with a slight jiggle. If crust browns too quickly, tent loosely with foil.
Remove from oven and sprinkle flaky sea salt over the top. Allow pie to cool completely before slicing.
Serving Suggestion Serve warm with vanilla bean ice cream and extra caramel drizzle.