Salted Caramel Pecan Pie: The Ultimate Sweet and Salty Dessert

Ever wondered what happens when you take a classic pecan pie and give it a sophisticated makeover? You get this absolutely incredible Salted Caramel Pecan Pie. I’m not exaggerating when I say this dessert changed my entire perspective on holiday baking.

The combination of rich, buttery caramel with crunchy toasted pecans and that perfect sprinkle of flaky sea salt creates something magical. It’s sweet, it’s salty, it’s crunchy, it’s gooey—basically everything you want in a dessert. And here’s the best part: it’s way easier to make than it looks.

Whether you’re planning Thanksgiving dinner, need a showstopper for a potluck, or just want to treat yourself to something special on a random Tuesday, this pie delivers every single time. Trust me, once you make this, regular pecan pie will feel like settling.

Why You’ll Love This Recipe

Perfect Sweet and Salty Balance: The salted caramel takes this pie from good to absolutely addictive. That hint of sea salt cuts through the sweetness and makes every bite interesting. No sugar overload here.

Easier Than You Think: Look, I know homemade caramel sounds intimidating. But this recipe breaks it down into foolproof steps. If I can make it while half-watching a cooking show, you can definitely handle it.

Make-Ahead Hero: You can prep this pie a full day ahead, which means less stress when you’re hosting. Pop it in the oven while you’re making dinner, and boom—dessert is handled. FYI, this is a lifesaver during the holidays.

Crowd-Pleaser Every Time: I’ve served this to picky eaters, dessert snobs, and people who claim they don’t like pie (do those people even exist?). Everyone asks for the recipe. Everyone.

Customizable to Your Taste: Want to add a splash of bourbon? Go for it. Prefer extra sea salt? I won’t judge. This recipe is forgiving and welcomes your creative touches.

Actually Looks Impressive: This pie photographs like a dream and looks like you ordered it from a fancy bakery. Your guests don’t need to know how simple it actually was. 🙂

Ingredients with Key Notes

For the Pie Crust:

• 1 store-bought or homemade 9-inch pie crust – Let’s be real, store-bought works perfectly fine. Save your energy for the filling.

For the Filling:

• 2 cups pecan halves – Toast these first for maximum flavor. Raw pecans are fine, but toasted pecans are chef’s kiss.
• 1 cup granulated sugar – For the caramel base
• 6 tablespoons unsalted butter – Room temperature is best
• ½ cup heavy cream – This creates that silky caramel texture
• 3 large eggs – Brings everything together
• ½ cup light corn syrup – Keeps the filling smooth and prevents crystallization
• 1 teaspoon pure vanilla extract – Always use the real stuff, not imitation
• 1 teaspoon flaky sea salt (plus extra for topping) – This is non-negotiable. The sea salt is what makes this pie legendary.
• Optional: 2 tablespoons bourbon – Adds a sophisticated depth. Totally optional but highly recommended.

Key Ingredient Notes:

Pecans: I prefer halves because they look prettier, but chopped works too. Just make sure they’re fresh—nobody wants stale nuts ruining their pie.

Sea Salt: Use flaky sea salt like Maldon, not regular table salt. The texture and flavor are completely different. This is the hill I’m willing to die on.

Heavy Cream: Don’t substitute with milk or half-and-half. The fat content in heavy cream is crucial for proper caramel.

Corn Syrup: I know some people avoid it, but it really does prevent the filling from getting grainy. If you must substitute, use honey or maple syrup, but the texture will be slightly different.

Step-by-Step Instructions

Prep the Crust

Toast Your Pecans: Spread pecans on a baking sheet and toast at 350°F for 8-10 minutes until fragrant. Keep an eye on them—they go from perfect to burnt quickly. Let them cool completely.

Prepare the Pie Crust: If using store-bought, let it sit at room temperature for 15 minutes. Press it into a 9-inch pie dish, trim the edges, and crimp them however you like. Prick the bottom with a fork a few times. Pop it in the fridge while you make the filling.

Make the Salted Caramel

Start the Caramel: In a medium saucepan over medium heat, melt the sugar. Don’t stir it at first—just let it melt. Once it starts turning amber (about 8-10 minutes), you can gently swirl the pan. Watch it carefully because sugar goes from caramel to burnt real fast.

Add the Butter: Once your sugar is a deep amber color, remove from heat and carefully whisk in the butter. It’ll bubble up like crazy—this is normal. Keep whisking until smooth.

Pour in the Cream: Slowly add the heavy cream while whisking constantly. It’ll bubble again. Keep whisking until you have a smooth, gorgeous caramel. Stir in ½ teaspoon of the sea salt. Let this cool for 10 minutes.

Assemble the Pie

Mix the Filling: In a large bowl, whisk together eggs, corn syrup, vanilla, and bourbon (if using). Slowly pour in the cooled caramel while whisking. You don’t want to scramble the eggs, so make sure that caramel isn’t piping hot.

Add the Pecans: Arrange half the toasted pecans in the bottom of your pie crust. Pour the caramel filling over them. Top with the remaining pecans—arrange them however you want. I like a mix of organized and chaotic. Sprinkle the remaining ½ teaspoon of sea salt over the top.

Bake It

Into the Oven: Bake at 350°F for 45-50 minutes. The edges should be set, but the center can still have a slight jiggle. It’ll firm up as it cools. If the crust edges are browning too fast, cover them with foil.

Cool Completely: This is the hardest part. Let the pie cool at room temperature for at least 2 hours, then refrigerate for another 2 hours. I know it’s torture, but trust me—cutting into a warm pie will give you a melty mess instead of clean slices.

Finish with Flair: Right before serving, sprinkle a tiny bit more flaky sea salt on top. This is your moment to be extra.

Serving Suggestions

This pie is amazing on its own, but here’s how to take it over the top:

With Vanilla Ice Cream: The cold, creamy ice cream against the rich, gooey pie is perfection. Let the ice cream melt slightly into the caramel. You’re welcome.

Bourbon Whipped Cream: Whip heavy cream with a tablespoon of bourbon and a touch of powdered sugar. Dollop it generously on each slice.

Drizzle Extra Caramel: If you’re feeling dangerous, warm up some store-bought caramel sauce and drizzle it over the top. More is more, IMO.

Pair with Coffee: A strong cup of black coffee cuts through the sweetness beautifully. This is my go-to afternoon treat combo.

Storage Tips

Room Temperature: If you’re serving within a day, you can leave the pie covered at room temperature. But honestly, I prefer it chilled.

Refrigerator: Store covered in the fridge for up to 4 days. The caramel stays gooey, and the pecans keep their crunch. Seriously, this pie holds up incredibly well.

Freezing: Wrap the cooled pie tightly in plastic wrap, then aluminum foil. Freeze for up to 2 months. Thaw in the fridge overnight before serving.

Reheating: Warm individual slices in the microwave for 15-20 seconds, or in a 300°F oven for 10 minutes. The caramel gets all melty again—it’s dangerous.