Most pecan pies are sweet and rich, but I like to think of mine as a bit rebellious. I add a touch of sea salt to each slice, which amplifies the caramel notes and balances the sweetness perfectly. The smell of toasted pecans mingled with buttery syrup is enough to make anyone pause mid-bite and inhaled deeply.

This recipe isn’t just about creating a dessert; it’s about reclaiming a classic and making it uniquely yours. Its golden crust crumbles just right, and the filling glues itself to the pecans in a gooey, sticky embrace. Every forkful sparks a nostalgic flicker paired with a newfound craving for a little extra flair.

Salted Pecan Pie

A pecan pie made with a buttery, golden crust and a gooey filling infused with caramel and toasted pecans, finished with a sprinkle of sea salt. The pie features a rich, sticky texture with a crunchy nut topping and a slightly crispy edge that bakes to a beautiful golden brown.

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Prep Time 20

Cook Time 50

Total Time 1 10

Course Main Course

Cuisine American

Servings 8

Calories 420 kcal

Equipment

Mixing bowl
Whisk
Rolling Pin
9-inch Pie Pan
Baking sheet

Ingredients

1 uncooked pie crust store-bought or homemade
1 cup granulated sugar
1/2 cup light corn syrup
4 large eggs
1/4 cup unsalted butter melted
1 teaspoon vanilla extract
2 cups pecan halves toasted for extra flavor
1/2 teaspoon sea salt for finishing

Instructions

Preheat the oven to 350°F (175°C). Roll out your pie crust and fit it into a 9-inch pie pan, trimming the edges as needed. Blind bake the crust for 10 minutes to prevent sogginess.
In a mixing bowl, whisk together granulated sugar, light corn syrup, eggs, melted butter, and vanilla extract until smooth and well combined. This creates the luscious filling base.
Toast the pecan halves in the oven or on a skillet until fragrant and lightly golden. Let them cool slightly before adding to the filling; this enhances their flavor and crunch.
Spread most of the toasted pecans evenly over the bottom of the pre-baked crust, then pour the filling mixture over the nuts, ensuring they are submerged but evenly distributed.
Bake the pie on a baking sheet for about 50 minutes, or until the filling is set around the edges and slightly jiggly in the center. The crust should be golden and flaky.
Remove the pie from the oven and immediately sprinkle the remaining pecans on top, pressing them gently into the filling for a decorative crunch.
Sprinkle sea salt evenly over the top of the pie just before it cools to enhance the caramel notes and balance the sweetness.
Let the pie cool completely on a wire rack for at least 2 hours to allow the filling to fully set and develop its sticky, gooey texture.
Slice the pie and serve, enjoying the contrast of crunchy pecans, tender filling, and a hint of sea salt in every bite.

Notes

For an even richer flavor, toast the pecans a day ahead. Make sure to cool the pie completely before slicing to prevent the filling from cracking. A dollop of whipped cream or a scoop of vanilla ice cream pairs wonderfully with this pie.

Sharing this pecan pie at the end of a busy day feels like a quiet victory. Each bite offers a reminder that simple ingredients, when treated with care, can create something memorable. Whether you’re celebrating a special occasion or just craving something warm and sweet, this pie always fits the moment.

As the season shifts and the air turns crisp, this nut-studded dessert feels right at home on any table. Its aroma alone can warm up a room, filling it with rich, toasted hints and a buttery sweetness. Nothing beats a homemade pie that tastes like a small piece of a cozy fall day.

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