Salted Caramel Pecan Pie

• Vegetarian

• Refrigerated

  • 3 Eggs, large

• Condiments

  • 1/2 cup Corn syrup, light

• Baking & Spices

  • 1 tsp Sea salt
  • 2 cups Sugar

• Nuts & Seeds

  • 2 cups Pecan, halves

• Bread & Baked Goods

  • 1 Pie crust, refrigerated

• Dairy

  • 1/2 cup Butter
  • 1 cup Heavy whipping cream

• Liquids

  • 1/2 cup Water

Found on spicysouthernkitchen.com

Description

Directions

• Stir together the sugar, water, and corn syrup in a large skillet. Cook over medium-high heat, without stirring, for 8 to 10 minutes or until mixture turns a deep honey color. Remove from heat.
• Add butter and stir until melted. Gradually stir in cream. Stir in sea salt.
• Pour mixture into a medium bowl and let cool for 30 minutes.
• Preheat oven to 350 degrees.
• Whisk eggs into cooled caramel mixture. Stir in pecans.
• Unroll pie crust and shape it to fit a 9-inch pie plate. Fold edges under and crimp.
• Pour filling into crust. Place in oven for 50 to 55 minutes.

Nutrition