Salted Caramel Pecan Pie
Pecan pie lovers will go nuts over this pie. The salty caramel whiskey gives is a wonderful upgrade. It's a slight twist on the original and has a flavor that will have you asking for a second piece.
Equipment
- Spatula or Whisk
- Saucepan
Ingredients
- 1/2 cup butter or margarine melted (I always use salted butter)
- 1 cup sugar
- 1 cup light corn syrup
- 4 eggs beaten
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 unbaked 9-inch deep dish pastry shell or you can make your own or use refrigerated pie crust
- 1 to 1 1/4 cups pecan halves I highly recommend Georgia pecans. It’s worth the extra expense
- 3 tablespoons Ole Smoky Salty Caramel Whiskey
Instructions
- Preheat oven to 325.
- Combine butter, sugar, and corn syrup; cook over low heat, stirring constantly, until sugar dissolves (about 20 minutes).
- Let cool slightly, about 10 minutes
- Add eggs slowly, whisking as you add them
- Add vanilla, Salty caramel whiskey, and salt to mixture
- Pour filling into unbaked pastry shell and top with pecan halves.
- Bake at 325 for 50 to 55 minutes.
- Serve warm or cold.
Notes
To prevent the edges of the crust from overbaking, use this protector that has over 7500 positive reviews: Pie Crust Shield
Oven temperatures can vary so your pie may need additional baking time. If the center of the pie jiggles when you wiggle it, continue baking the pie for 5 minute intervals until there's no jiggling. (technical terms, of course)
For a beautiful presentation, serve your pie in this pie pan that has nearly 1500 5 star reviews: Stoneware Pie Pan
For convenience, these pies can be baked ahead of time and frozen. Be sure to wrap the pie securely with plastic wrap and foil. Store in a gallon size freezer bag.
Nutrition
Serving: 1sliceCalories: 546kcalCarbohydrates: 70gProtein: 6gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 16gCholesterol: 129mgSodium: 264mgFiber: 2gSugar: 62g
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