Description

This Caramel Pecan Cream Pie is a luscious dessert featuring a graham cracker crust filled with a rich caramel custard topped with toasted pecans. The creamy caramel filling is made by combining caramelized sugar with a silky custard base, offering an irresistible balance of sweet, nutty, and creamy flavors. Perfectly chilled and served cold, this pie is an elegant treat for any occasion.

Ingredients

For the crust:

16 graham crackers
1/8 tsp. salt
1 tbs. dark brown sugar
4 tbs. melted butter

For the filling:

1 1/2 cups chopped pecans
1 1/2 cups heavy cream
1/2 cup milk
3/4 cup plus 2 tbs. granulated sugar
5 egg yolks
2 tbs. cornstarch
1 tbs. vanilla bean paste
1/4 tsp. salt

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Instructions

Prepare the crust: Preheat your oven to 350 degrees Fahrenheit and use a 9-inch regular depth pie plate. Crush the graham crackers into fine crumbs using a food processor or a rolling pin inside a zip lock bag. In a medium bowl, combine graham cracker crumbs, salt, brown sugar, and melted butter, stirring until the mixture resembles wet sand with butter evenly distributed. Press the mixture firmly into the pie plate, extending up the sides to form an even crust. Bake for about 10 minutes until the edges are lightly golden. Set aside to cool.
Toast the pecans: In a medium skillet over medium heat, toast the chopped pecans, stirring frequently, until they become fragrant and lightly golden all over. Remove from heat and set aside to cool.
Heat the cream and milk: In a microwave-safe bowl or measuring cup, combine heavy cream and milk. Microwave for 1 to 2 minutes until very hot and starting to bubble. Set aside while making the caramel.
Make the caramel: In a medium heavy-bottom saucepan, heat 3/4 cup granulated sugar over medium heat, stirring gently until fully melted and turning a deep golden brown color. Ensure no lumps remain. Remove from heat carefully.
Combine caramel and cream: Slowly whisk the hot milk and cream mixture into the caramelized sugar. If the caramel seizes and hardens around the whisk, return the pot to medium heat and whisk for about 5 minutes until the caramel dissolves back into the mixture.
Prepare the custard base: In a small bowl, whisk together egg yolks, the remaining 2 tablespoons sugar, and cornstarch until smooth and combined.
Temper the eggs: Slowly whisk about 1 cup of the hot milk and caramel mixture into the egg yolk mixture to warm it without curdling. Then whisk the yolk mixture back into the saucepan with the rest of the milk mixture.
Cook the custard: Return the saucepan to medium heat and cook, whisking constantly, for about 5 minutes or until the custard thickens enough to coat the back of a spoon.
Finish the custard: Remove the pan from heat, whisk in vanilla bean paste and salt. Strain the custard through a fine mesh sieve to remove any lumps.
Assemble the pie: Pour the smooth custard evenly into the prepared pie crust. Sprinkle the toasted pecans evenly on top to fully cover the custard.
Chill and serve: Cover the pie and refrigerate for at least 2 hours until set and cold. Serve chilled and enjoy your rich caramel pecan cream pie!

Notes

Be sure to use a regular depth 9-inch pie plate, not a deep dish, to get the best crust to filling ratio.
If the caramel seizes when adding cream, whisk over heat until smooth again.
Use vanilla bean paste instead of extract for a richer vanilla flavor and speckled custard appearance.
Toast pecans carefully to avoid burning; stirring frequently helps even toasting.
Chilling the pie thoroughly is important for the custard to set properly before serving.