Salted Pecan Pie Recipe with Brown Sugar Caramel

Salted Pecan Pie with Dulce de Leche caramel is one of my favorite desserts. I adore a classic pecan pie, but I also love giving traditional recipes a fresh twist. I made this version for Thanksgiving and it was the hit of the table. Beyond their delicious flavor, pecans bring wonderful texture and nutritional benefits that make them a perfect centerpiece for this pie.

If you enjoyed this recipe, try my Profiteroles for another impressive dessert.

Why You’ll Love Salted Pecan Pie

Inspired by the rich flavors of the Southwest and the Sonoran desert where I grew up, this pie balances smoky mesquite salt, a nutty browned-butter crust, and a luscious dulce de leche caramel. The caramel’s deep sweetness complements the crunchy, buttery pecans and the slightly smoky finish. It’s bold, comforting, and elegant enough for holidays or a special weekend dessert.

How To Prepare Salted Pecan Pie

Brown Butter Crust

• Add flour, a pinch of salt, cane sugar, cold browned butter (cut into cubes) and shortening to a food processor. Pulse 6–7 times until the fat pieces look like small peas.
• Whisk together the egg yolk, apple cider vinegar and ice water. With the food processor running, drizzle this mixture in slowly.
• Process until the dough just comes together. Form into a disk, wrap in plastic and refrigerate for 30–45 minutes.
• On a lightly floured surface, roll the dough to about 13 inches. Rolling between two sheets of plastic wrap helps prevent cracking. Chill wrapped for another 15 minutes before using.

Pecan Pie Filling

• In a bowl, whisk together 1 1/2 cans of dulce de leche, two eggs, heavy cream, mesquite smoked salt, cinnamon, agave syrup and the pecan pieces until smooth and evenly combined.
• Reserve the remaining egg and beat it with a little water to make an egg wash for the crust edge.

Assembly

• Press the chilled dough into a 9-inch pie dish, trimming and crimping the edges as desired.
• Pour the pecan filling into the crust and brush the crust edge with the egg wash.
• Bake in a preheated oven at 350°F (175°C) for 45–55 minutes, until the crust is golden and the center still has a slight jiggle.
• Warm the remaining 1/2 can of dulce de leche with a splash of heavy cream to loosen it, then drizzle over the cooled pie before serving.

Let the pie cool enough to set, but serve slightly warm to enjoy the soft caramel texture and to highlight the toasted pecans. A scoop of vanilla ice cream or a dollop of whipped cream pairs beautifully.

Substitutions and Variations

1. Swap pecans for walnuts for a milder, earthier flavor.
2. Use a high-quality caramel sauce in place of dulce de leche if you prefer a slightly different caramel note.
3. If you don’t have agave, light corn syrup is an effective substitute to help stabilize the filling.
4. For a boozy twist, add a tablespoon or two of bourbon to the filling for classic pecan pie depth.

Similar Recipes

Common Questions

Salted Pecan Pie

By: Nadia Aidi

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6 servings

Salted Pecan Pie is a modern take on a classic. The dulce de leche caramel and the browned butter crust add depth and clarity to the pecan flavor. Pecans are a versatile nut, and this recipe highlights their richness and crunch in every bite.

Prep: 15 mins

Cook: 1 hr

Fridge Time: 1 hr

Total: 2 hrs 15 mins

Equipment

• Food processor
• Plastic wrap
• Mixing bowl
• Whisk
• Rolling pin
• 9-inch pie dish

Ingredients

Brown Butter Crust

• 1 1/2 cups flour
• Pinch of salt
• 1 1/2 tbsp cane sugar
• 1 egg yolk
• 1 1/2 tsp apple cider vinegar
• 5 tbsp browned butter, cold & cubed
• 3 tbsp shortening
• 1 tbsp ice water

Pecan Pie Filling

• 2 cans dulce de leche (14 oz each)
• 3 eggs
• 1/2 tbsp water (for egg wash)
• 2 cups pecan pieces
• 1/4–1/2 tsp mesquite smoked salt
• 1/2 tsp cinnamon
• 1/3 cup agave syrup
• 1 1/4 cups heavy cream
• Pecan halves for decorating

Instructions

Brown Butter Crust

1. Add flour, salt, sugar, browned butter and shortening to the food processor. Pulse until the fat is pea-sized.
2. Whisk the egg yolk, vinegar and ice water together and drizzle into the processor while running.
3. Process until the dough comes together. Form into a disk, wrap and refrigerate 30–45 minutes.
4. Roll the dough to about 13 inches, using plastic wrap if helpful, and chill 15 more minutes before lining the pie dish.

Pecan Pie Filling

1. Whisk together 1 1/2 cans dulce de leche, 2 eggs, heavy cream, mesquite smoked salt, cinnamon, agave and pecans until smooth.
2. Beat the remaining egg with water and set aside for brushing the crust.

Assembly

1. Press the dough into a 9-inch pie dish, add the filling and brush the rim with egg wash.
2. Bake at 350°F (175°C) for 45–55 minutes until the crust is golden and the center jiggles slightly.
3. Warm the remaining 1/2 can of dulce de leche with a little heavy cream for a drizzle to finish the pie.

Nutrition

Calories: 765 kcal, Carbohydrates: 43 g, Protein: 11 g, Fat: 63 g, Saturated Fat: 22 g, Polyunsaturated Fat: 11 g, Monounsaturated Fat: 26 g, Trans Fat: 1 g, Cholesterol: 195 mg, Sodium: 220 mg, Potassium: 268 mg, Fiber: 4 g, Sugar: 14 g, Vitamin A: 1203 IU, Vitamin C: 3 mg, Calcium: 84 mg, Iron: 3 mg

Nutrition information is automatically calculated and should be used as an approximation.

Additional Info

Course: Dessert

Cuisine: American

Calories: 765

Keywords: dessert, pecan pie

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