Caramel Swirl Pecan Pie
This pecan pie features a buttery crust filled with a thick layer of toasted pecans and a rich caramel swirl incorporated into the filling. The pie is baked until the filling is golden and slightly bubbling, with a crunchy crust and gooey center that holds its shape when sliced.
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Calories: 480kcal
Servings: 8
Equipment
- 9-inch pie dish
Ingredients
- 1 pre-made or homemade pie crust preferably chilled
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 4 large eggs at room temperature
- 1/4 cup unsalted butter melted and slightly cooled
- 1 teaspoon vanilla extract
- 2 cups roughly chopped pecans toasted for extra flavor
- 1/2 cup caramel sauce preferably warm or gently reheated to loosen
Instructions
- Begin by preheating your oven to 350°F (175°C). Roll out the chilled pie crust on a floured surface and fit it into a 9-inch pie dish, then crimp the edges and chill it in the fridge while preparing the filling.
- Toast the pecans in a dry skillet over medium heat until fragrant and slightly toasted, about 5 minutes. Let them cool before chopping roughly for added texture.
- In a mixing bowl, whisk together the granulated sugar, corn syrup, eggs, melted butter, and vanilla until smooth and well combined. This mixture should turn a glossy, pale golden color.
- Stir in the toasted pecans into the filling mixture, distributing them evenly for a nutty bite in every slice.
- Pour the filling into the prepared pie crust, spreading it gently to make an even layer.
- Spoon dollops of warm caramel sauce evenly over the filling, then use a toothpick or knife to swirl it into the batter for a marbled effect, creating pockets of caramel within the pie.
- Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 45–50 minutes, or until the filling is set around the edges and just slightly bubbling in the center.
- Remove the pie from the oven and let it cool completely on a wire rack. This allows the filling to firm up and makes slicing easier.
- Once cooled, slice the pie and serve. The crust should be crisp, the filling rich and gooey, with caramel swirls adding a decorative touch.
Notes
For extra flavor, toast the pecans longer until golden. If caramel is too thick to swirl easily, reheat gently. To prevent soggy crust, consider blind-baking it for 10 minutes before pouring the filling.
Nutrition
Calories: 480kcal | Carbohydrates: 55g | Protein: 7g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 55mg | Sodium: 150mg | Potassium: 190mg | Sugar: 35g | Calcium: 20mg | Iron: 2mg