Name: Salted Caramel Pecan Pie
Prep time: 35 min
Cook time: 35 min
Yield: 1
Ingredients: 1 1/2 c. sugar -; 3/4 c. cream -; 2 tsp. pure vanilla extract -; 1 tsp. kosher salt -; 1 (9-inch) unbaked pie shell, chilled -; 3 c. (about 12 oz.) Fisher Pecan Halves -; 3 large eggs -; Flaky sea salt, for garnish -

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Salted Caramel Pecan Pie

1. 1 1/2 c. sugar -

2. 3/4 c. cream -

3. 2 tsp. pure vanilla extract -

4. 1 tsp. kosher salt -

5. 1 (9-inch) unbaked pie shell, chilled -

6. 3 c. (about 12 oz.) Fisher Pecan Halves -

7. 3 large eggs -

8. Flaky sea salt, for garnish -

How to cook deliciously - Salted Caramel Pecan Pie

1. Stage

Make the salted caramel: Combine the sugar and 1/2 cup water in a large saucepan. Set over high heat and stir gently until the sugar dissolves. Stop stirring when the mixture begins to boil. Brush away any sugar crystals that form on the sides of the pan with a wet pastry brush. Cook until the mixture is the color of maple syrup, about 20 minutes. Off heat, slowly whisk in the cream, vanilla, and kosher salt. The mixture will bubble vigorously; be careful: It is extremely hot. Pour into a large heatproof bowl and set aside until cool.

2. Stage

Preheat the oven to 375° with a rack in the center of the oven. Fill the pie shell with the pecans and set on a rimmed baking sheet. Whisk the eggs into the caramel mixture and pour over the pecans.

3. Stage

Bake until the filling has puffed and the crust is golden brown, about 1 hour and 15 minutes, tenting the edges of the pie with foil if they darken too quickly. Transfer to a wire rack to cool completely before serving. Sprinkle with flaky sea salt.