Caramel Crunch Pecan Pie

Caramel Crunch Pecan Pie Recipe

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Viola Melton


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2 c
dark brown sugar, firmly packed
1/8 tsp
1/4 c
unsalted butter
2 Tbsp
boiling water
1 Tbsp
cider vinegar


2 c
all purpose flour
1 tsp
3/4 c
butter flavor shortening
5 Tbsp
ice water
1 Tbsp
whipping cream


3/4 c
granulated sugar
1/2 tsp
1 c
dark corn syrup
2 Tbsp
butter flavor pancake syrup
2 Tbsp
butter, melted
2 tsp
1 tsp
unsulphured molasses
2 c
pecan pieces


2/3 c
granulated sugar
1/3 c
1/2 c
whipping cream
1 Tbsp
whipping cream
1/4 c
unsalted butter

How to Make Caramel Crunch Pecan Pie


  • 1For toffee: Grease a jellyroll pan with butter flavor shortening.
  • 2Combine brown sugar, salt, butter, boiling water and vinegar in large saucepan.
  • 3Stir until well blended.
  • 4Cook and stir over medium heat until mixture comes to a boil.
  • 5Cover and boil 2 to 3 minutes.
  • 6Uncover and brush brown sugar crystals with wet pastry brush.
  • 7Boil slowly wothout stirring until mixture reaches hard-crack stage, 295 to 310 degrees on candy thermometer.
  • 8Stir gently without touching sides of saucepan.
  • 9Pour into pan, spreading if necessary.
  • 10Cool to room temperature.
  • 11Break into squares, then break up enough squares to make 3 tablespoons small bits or pieces.
  • 12Cover and store remainder of candy for eating.
  • 13For crust: Combine flour and salt in medium-size bowl.
  • 14Cut in shortening until all flour is blended to form pea-sized chunks.
  • 15Sprinkle with ice water, 1 tablespoon at a time.
  • 16Toss lightly with fork until dough will form a ball.
  • 17Divide dough in half.
  • 18Press between hands to form a couple of 5 to 6 inch "pancakes".
  • 19Roll dough for bottom crust into circle between sheets of plastic wrap.
  • 20Peel off top sheet.
  • 21Trim pastry 1 inch larger than upside-down 9-inch pie plate.
  • 22Fit into pie plate.
  • 23Press to fit.
  • 24Remove other sheet of plastic wrap.
  • 25Freeze.
  • 26Roll second "pancake" same as for crust.
  • 27Freeze 15 minutes.
  • 28Heat oven to 400 degrees.
  • 29Cut out 26 to 28 leaf shapes and 3 larger maple-leaf shapes from rolled pastry.
  • 30Arrange leaves in overlapping and slightly curved pattern on baking sheet.
  • 31Brush with whipping cream.
  • 32Moisten tips of small leaves with ice water.
  • 33Press around edge of crust in overlapping fashion.
  • 34Brush with cream.
  • 35Bake leaves at 400 degrees 10 minutes, or until lightly browned.
  • 36For filling: Combine granulated sugar, salt, corn syrup, eggs, syrup, melted butter, vanilla and molasses in medium-size bowl.
  • 37Beat with whisk until blended.
  • 38Stir in nuts.
  • 39Pour into unbaked pie shell.
  • 40Bake at 400 degrees 10 minutes.
  • 41Reduce temperature to 350 degrees.
  • 42Bake 25 to 35 minutes, or until filling is firm when pie is shaken gently.
  • 43Cover edge to keep from overbrowning.
  • 44For sauce: Combine granulated sugar and water in small saucepan.
  • 45Cook and stir over low heat until sugar dissolves.
  • 46Increase heat to medium.
  • 47Boil without stirring 11 minutes until mixture is deep amber color, brushing down sugar crystals from sides of pan with wet pastry brush.
  • 48Remove from heat.
  • 49Stir in whipping cream; mixture will bubble up. Add butter, stirring until smooth.
  • 50Cook and stir over low heat about 3 minutes or until color deepens and sauce thickens slightly.
  • 51Spoon 1/2 cup over warm pie.
  • 52Cool 1 hour.
  • 53Cover and refrigerate remaining sauce for ice cream topping.
  • 54Sprinkle top with toffee bits.
  • 55Place leaf decoration to 1 side of pie.
  • 56Refrigerate 4 hours before serving.

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About Caramel Crunch Pecan Pie

Course/Dish: Pies
Other Tag: Quick & Easy