me oh my pie {week 51}

This week’s pie is so rich and will have you reaching for a fresh glass of milk!

Salted Caramel Pecan Pie
1 pie pastry in a 9-in pie plate
2 cups sugar
1/2 c. water
1/2 c. light corn syrup
1/2 c. butter
1 c. heavy whipping cream
1 tsp. sea salt
3 large eggs
2 cups pecan halves

In a large skillet, stir together sugar, 1/2 c. water, and corn syrup. Cook, without stirring over medium-high heat for 8 minutes or until the mixture turns a deep honey color. Immediately remove from heat and stir in butter until melted. Gradually stir in cream and salt until mixture is smooth. Pour mixture into a medium bowl and let cool at room temperature for 30 minutes.

Preheat the oven to 350 degrees.

Once caramel mixture has cooled, whisk eggs into the mixture until well combined, and stir in pecans. Pour mixture into prepared pastry and bake for 45-55 minutes or until  center is set. Let cool completely in pan on a wire rack. Cover and refrigerate for at least 4 hours before serving.


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