Caramel Pecan Pie Recipe

by Alli

I’ve never met a dessert with pecans that I didn’t like. This caramel pecan pie recipe is easy to make and includes melted caramels and lots of chopped pecans. There is no corn syrup in this pie. Just sugar, eggs, and all that good stuff. 

Dixie’s Pecan Pie Cobbler has remained my top post since 2017. There’s a reason. It’s amazing! But there are times when I don’t need that big ole cobbler and that’s when Caramel Pecan Pie comes into play. It’s the perfect dessert. 

Caramel Pecan Pie Ingredients At A Glance

Scroll down to the end to see the complete printable recipe card!

  • caramels (11 oz.)
  • water
  • butter
  • eggs
  • salt
  • sugar
  • vanilla
  • chopped pecans
  • deep-dish pie crust

How To Make A Caramel Pecan Pie

Add caramels, water, and butter to a medium saucepan and cook on low. Stir until smooth. Remove from heat and set aside.

a small saucepan with melted caramels and a spoon to stir

Beat eggs in a medium-sized bowl with a fork or whisk. 

beaten eggs in a medium sized bowl with a whisk

Add sugar, salt, and vanilla. Stir in chopped pecans. Add the caramel sauce and mix well. 

caramel pecan pie filling whisked together in a glass bowl on top of a red checked dishtowel

Pour into an unbaked deep-dish pie shell.

caramel pecan pie filling in pie shell before baking, placed on a dark brown cookie sheet

Bake at 350º for 35-40 minutes or until golden brown and set. Allow the pie to cool on a wire rack before serving.

Caramel Pecan Pie Slice on a white plate with the rest of the pie in the background

Note: I start checking the pie at the 30-minute mark. Look for a medium brown color on the pecans. A pecan pie is done when the center is just very slightly jiggly (kind of like jello when you give it a gentle shake)  and the edges are stable and set. The pie will continue to cook and fully set when the pie has cooled for a couple of hours. 

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Yield: 8 servings

Caramel Pecan Pie

Slice of Caramel Pecan Pie on white serving plate with rose gold fork and whole pie in the background

Caramel Pecan Pie has a creamy caramel and pecan filling in a crisp crust.

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes


  • 11 oz. caramels (about 36-37 caramels)
  • 1/4 cup water
  • 1/4 cup butter
  • 3 eggs, lightly beaten
  • 1/8 teaspoon salt
  • 3/4 cup sugar
  • 1/2 teaspoon pure vanilla extract
  • 1-1/2 cups chopped pecans
  • 1 deep-dish 9" pie crust, unbaked


  1. Preheat oven to 350º F.
  2. Unwrap caramels. Combine caramels, water, and butter in a small heavy saucepan. Cook over low heat until smooth, stirring often. Remove from heat and set aside.
  3. In a medium-sized bowl, lightly beat eggs, Add the sugar, salt, and vanilla extract. Stir until well combined. Add the chopped pecans and caramel sauce and mix well.
  4. Pour into a deep-dish 9" unbaked pie shell. Bake for 35-40 minutes or until golden brown and set.
  5. Cool slightly before serving.


I use Kraft caramels in this recipe.

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