Savor the decadent pleasures of our reimagined Salted Caramel Pecan Pie, where the classic pecan pie is elevated with the luxurious addition of homemade salted caramel and a hint of whiskey for an extra layer of flavor. The crust, whispering notes of your favorite bourbon, cradles a generous layer of luscious pecans nestled within a velvety caramel filling. Each slice is a dance of textures and tastes—crunchy, buttery, and sweet with just a touch of salt to entice your palate.
Ingredients:
For the Salted Caramel:
- 1 cup granulated sugar
- 1/4 cup water
- 1/4 cup salted butter, softened
- 1/2 cup heavy whipping cream, room temperature
- 1/2 tsp fine sea salt
For the Whiskey-Infused Crust:
- 1 Tbsp whiskey of choice
- 1/4 cup cold water
- 1 1/4 cups all-purpose flour
- 1/4 tsp fine sea salt
- 1/2 cup cold salted butter
- 1 egg for egg wash
For the Pecan Filling:
- 3/4 cup salted caramel sauce (reserve additional for topping)
- 1/2 cup light brown sugar, packed
- 3 large eggs, room temperature
- 1/4 cup melted butter
- 1 tsp vanilla bean paste or extract
- 2 cups chopped pecans
- A pinch of sea salt flakes
Assembly:
- Create the salted caramel by dissolving sugar in water over medium heat until amber. Mix in butter, then cream and salt. Cool to room temperature.
- For the crust, blend chilled flour, salt, and butter until crumbly. Add chilled whiskey-water mixture until dough forms. Chill, then bake with weights at 425°F for 20 minutes.
- Combine caramel, sugar, eggs, butter, and vanilla for the filling. Fold in pecans, pour into crust, and bake at 350°F until set.
- Finish with a drizzle of caramel and a sprinkle of sea salt flakes.
Once you’ve indulged in this sumptuous dessert, you’ll want to spread the joy it brings. Share this recipe with friends and family, and don’t forget to bookmark us for more culinary inspirations that turn ordinary ingredients into extraordinary experiences.
