Caramel Pecan Pie

Caramel Pecan Pie

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"Buttery, nutty, and a touch of caramel, this is a very yummy pie! Full of flavor! Serve hot or cold, with a good size dollop of whipped topping or vanilla ice cream."
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1 h 20 m servings 535 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 535 kcal
  • 27%
  • Fat:
  • 28.6 g
  • 44%
  • Carbs:
  • 66.4g
  • 21%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 371 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C.) In a saucepan over low heat, combine caramels, butter and milk. Cook, stirring frequently, until smooth. Remove from heat and set aside.
  2. In a large bowl, combine sugar, eggs, vanilla and salt. Gradually mix in the melted caramel mixture. Stir in pecans. Pour filling into unbaked pie crust.
  3. Bake in the preheated oven for 45 to 50 minutes, or until pastry is golden brown. Allow to cool until filling is firm.


  1. 679 Ratings

Most helpful positive review

I own a restaurant and recently started making all our desserts in house. This is one of my best sellers. Two changes I recommend - (1)skip melting the caramels, I use the Smuckers caramel ice...

Most helpful critical review

The caramel was not creamy when it was cooked in the pie. It looked like pumpkin . It didn't taste as sweet as caramel usually does. I made it for labor day and my family and I did not think i...

I own a restaurant and recently started making all our desserts in house. This is one of my best sellers. Two changes I recommend - (1)skip melting the caramels, I use the Smuckers caramel ice...

I made two of these pies, with a few changes--one using the regular recipe (and substituting brown sugar for white) and one using 40 unwrapped Rolo candies in place of 36 caramels. I also put in...

Absolutely delicious, but very rich--a small piece goes a long way. A couple of reviewers noted that melting the caramels took a long time. Five to seven minutes over low heat is not long. I ...

I used this as a filling to mini pecan tartlets. I chopped my pecans into small pieces. I made a cream cheese/shortbread crust: beat 6 ounces softened cream cheese, 1 cup softened butter, 2 c...

I found this exact recipe on another website about 2 years ago. I make it frequently because it is delicious and easy. It is very sweet. The only downside to it is the unwrapping all the cara...

This was yummy! It's a perfect recipe for fall weather. I expected the pie to be "caramely" and chewy, but it was more like a pecan pie. I baked it for the time recommended, though, and it was...

This pie is to die for!! It will be too sweet for some, but to me it was great. Also, it makes a difference which carmel you get. I have made this twice. The first time I used the classic co...

I made this pie tonight for my family for dessert. Everyone thought it was awesome. I have never made a homemade pecan pie before and this was so easy. It turned out perfectly and tasted so g...

I've made this recipe a number of times and everyone always LOVES it--even when it comes out runny, which it has when I've used too many caramels. Follow the recipe exactly (and use the smaller...

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