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Salted Caramel Pecan Pie

A rich, gooey pecan pie layered with deep caramel notes and finished with a pinch of flaky sea salt.
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Prep Time 15 minutes
Cook Time 50 minutes
Course: Dessert
Ingredients Method

Ingredients
  

  • 1 single pie crust disk Classic or GF/Vegan master recipe
  • 3 tablespoons unsalted butter OR plant-based block butter, melted
  • 1 cup light brown sugar packed
  • 3/4 cup pure maple syrup or dark corn syrup
  • 3 large eggs OR for vegan: 3/4 cup full-fat coconut cream + 2 1/2 tablespoons cornstarch whisked until smooth
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon fine sea salt
  • 2 cups raw pecan halves
  • Flaky sea salt for sprinkling after baking

Method
 

  1. Prep the Oven & Crust: Preheat your oven to 350°F (175°C). Roll out your pie crust dough on a floured surface, fit it into a 9-inch pie dish, and crimp the edges as desired.
  2. Scatter Pecans: Evenly spread the raw pecan halves across the bottom of the unbaked pie crust.
  3. Whisk Filling: In a medium mixing bowl, whisk together the melted butter, brown sugar, maple syrup, eggs (or coconut cream/cornstarch mixture), vanilla extract, and fine sea salt until smooth and combined.
  4. Assemble: Gently pour the liquid mixture over the pecans in the pie dish. (The pecans will naturally float to the top to form a beautiful golden layer).
  5. Bake: Bake at 350°F for 45 to 50 minutes. The pie is done when the edges are set and the center has a slight, firm jiggle. (If the crust or top pecans start browning too quickly, loosely tent the pie with aluminum foil during the last 15 minutes).
  6. Cool & Salt: Remove from the oven and immediately sprinkle the top with a pinch of flaky sea salt. Allow the pie to cool completely at room temperature for at least 3 to 4 hours so the caramel filling sets before slicing.