Traditional pecan pie gets kicked up a notch with the addition of an easy, homemade caramel sauce!
Pecan pie is a holiday favorite in our family. I'm pretty sure that pecan and pumpkin pies have been a staple at our Thanksgiving meals for as long as I can remember. I was never the one to make the pies, my aunt and grandma usually took care of the sweets, but the past couple of years I've started to take on that duty too.
Recently, when Karo Corn Syrup and Fleischmann's Yeast sent me an invite to have a "Trouble-free Thanksgiving," I knew I needed to join them! I'm cooking Thanksgiving dinner at our house this year and I can use any help that I can get. Time savers, tricks, tools, I need it all!
I was already planning to make a pecan pie, but since I received a bottle of Karo Corn Syrup, a new pie plate and pie server, I decided to kick my recipe up a notch. This pie is so simple to make, you won't believe it! A few minutes of prep time and about an hour or so in the oven and you have the perfect pie to present to your family and guests. And the addition of the easy homemade caramel is absolutely divine.
I know I'll be incorporating Karo Corn Syrup and Fleischmann's Yeast products into my Thanksgiving tradition for years to come and I encourage you to do the same! Visit both of their websites to read more about their products and find some delicious recipes. You can also find them on Facebook: Karo Syrup and Fleischmann's Yeast.
Oh and be on the lookout for my No Knead White Bread made with Fleischmann's Yeast coming soon!
Caramel Pecan Pie
Author: Sarah Bates | The Chef Next Door
Makes 8 servings
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1 pie crust, either refrigerated or homemade, softened
1 cup light brown sugar
1 cup Karo light corn syrup
1/2 stick unsalted butter
1 tsp pure vanilla extract
Pinch of kosher salt
3 eggs, at room temperature
2 cups roughly chopped fresh pecans
Preheat the oven to 350 degrees. Dust both sides of the pie crust lightly with flour and press gently into a 9-inch glass pie plate.
In medium saucepan, heat the brown sugar, corn syrup and butter to boiling over medium-high heat, stirring frequently. Remove from the heat and stir in vanilla and salt. Allow the mixture to cool for 10 minutes. Vigorously whisk in the eggs until well combined. Stir in the pecans.
Pour the mixture into the prepared pie crust and bake for 60 to 70 minutes, or until set. Cool completely before cutting, at least one hour. Cut into slices and serve. Top with whipped cream, if desired.