Caramel Crunch Pecan Pie Recipes

CARAMEL PECAN PIE

Steps:

• Preheat oven to 350°. In a small heavy saucepan, combine the caramels, water and butter. Cook and stir over low heat until caramels are melted. Remove from the heat and set aside. , In a small bowl, beat the eggs, sugar, vanilla and salt until smooth. Gradually add caramel mixture. Stir in chopped pecans. Pour into crust. If desired, arrange pecan halves over filling. , Bake until set, 35-40 minutes. Cool on a wire rack. Refrigerate leftovers.

CARAMEL PECAN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C.) In a saucepan over low heat, combine caramels, butter and milk. Cook, stirring frequently, until smooth. Remove from heat and set aside.
• In a large bowl, combine sugar, eggs, vanilla and salt. Gradually mix in the melted caramel mixture. Stir in pecans. Pour filling into unbaked pie crust.
• Bake in the preheated oven for 45 to 50 minutes, or until pastry is golden brown. Allow to cool until filling is firm.

CARAMEL APPLE PECAN CRUNCH PIE

Steps:

• 1. Pie Crust: Place all ingredients in a 9 inch pie plate, mix well with hands. Spread out in pie plate.
• 2. Filling: peel and slice apples in to a large bowl Sprinkle 1 teaspoon cinnamon over apple slices and lightly toss. Pour in to your crust.
• 3. Topping: Mix all ingredients in a bowl until well blended. Heap over top of apples. Bake at 350 degrees for 35-45 minutes depending on your oven. Topping will be golden brown and apples will be soft but not mushy. Cool for 30 minutes.
• 4. Caramel Drizzle: After pie has cooled for 30 minutes, melt caramels and milk in microwave safe dish, microwave until smooth, keep a close eye on this so you do not over cook, I use 15 second increments, drizzle about half over top of pie, sprinkle with chopped pecans, lightly drizzle remaining caramel over nuts. You can garnish with whole pecans if you like.

CARAMEL CRUNCH APPLE PIE

Steps:

• Combine flour, brown sugar, butter and cinnamon; spread into an ungreased 8-in. square baking pan. Bake at 400° for 6-8 minutes or until golden brown. Cool; crumble and set aside. Sprinkle apple with lemon juice. Combine sugar, flour and cinnamon; toss with apples. Place apples in pie shell. Cut a circle of foil to cover apples but not the edge of pastry; place over pie. Bake at 425° for 10 minutes. Reduce heat to 375°; bake for 35 minutes or until apples are tender., Meanwhile, in a saucepan over low heat, melt caramels with milk, stirring frequently. Remove foil from pie. Pour caramel mixture over apples. Sprinkle with topping; return to the oven for 5 minutes. Serve warm.

CHOCOLATE CARAMEL CRUNCH PIE

Steps:

• Preheat the oven to 350 degrees F. Break the graham crackers into small pieces and place in a food processor. Pulse to blend into fine crumbs. Add the butter, cocoa powder and salt and pulse, in 2 second intervals, until combined and the consistency of wet sand. Press the mixture into and up the sides of a 9-inch pie plate. Bake until toasted and fragrant, about 8 minutes. Cool before filling, about 15 minutes.
• Scoop the dulce de leche into a medium bowl. Using a rubber spatula, fold in the walnuts, chocolate chunks and orange zest. Pour the filling into the prepared pie shell and refrigerate until chilled all the way through and set, about 3 hours.
• Just before serving, use a hand-mixer to whip the heavy cream and vanilla in a medium until soft peaks form. Sprinkle the flake salt on the pie, top with the whipped cream and grate the unsweetened chocolate over the top. Serve.

CARAMEL-PECAN PUMPKIN PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat the eggs, pumpkin, and half-and-half together in a mixing bowl until smooth. Stir in the sugar, flour, lemon zest, vanilla, salt, cinnamon, nutmeg, and allspice until evenly blended. Pour the pumpkin mixture into the prepared pie shell. Cover the edges of the pie with aluminum foil strips to prevent burning.
• Bake in preheated oven for 20 minutes.
• Meanwhile, prepare the pecan caramel topping by mixing the brown sugar, pecans, and butter together in a bowl until evenly blended. Carefully spoon over the top of the pie. Continue baking the pie until the topping is golden and bubbly, and a knife inserted in the center comes out clean, about 20 minutes more. Cool on a wire rack.

HONEY CRUNCH PECAN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Crust: In a medium bowl, mix together flour and 1 teaspoon salt. Cut in shortening until mixture is crumbly. Gradually add water and vinegar. Cut together until mixture will hold together. Press dough into a ball and flour each side lightly. Wrap in plastic and chill for 20 minutes. Roll out between wax paper into a circle 1/8 inch thick and press into 9 inch pie pan.
• To Make Filling: In a large bowl, combine eggs, 1/4 cup brown sugar, white sugar, 1/2 teaspoon salt, corn syrup, melted butter, vanilla extract, and chopped pecans. Add bourbon if desired. Mix well. Spoon mixture into unbaked pie shell.
• Bake in preheated oven for 15 minutes. Remove and cover edges of pastry with aluminum foil. Return to oven for 20 minutes.
• To Make Topping: Combine 1/3 cup brown sugar, butter or margarine, and honey in a medium saucepan. Cook over low heat, stirring occasionally, until sugar dissolves - about 2 minutes. Add pecans. Stir just until coated. Spoon topping evenly over pie.
• Keep foil on edges of pastry and return pie to oven for an additional 10 to 20 minutes, until topping is bubbly and golden brown. Cool to room temperature before serving.

CARAMEL-PECAN APPLE PIE

Steps:

• Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, toss apples with lemon juice and vanilla. Mix pecans, sugars, cinnamon and cornstarch; add to apples and toss to combine., Spread caramel topping onto bottom of crust. Fill with apple mixture. Drizzle with butter. , For streusel topping, mix flour and sugar. Cut in butter until crumbly; stir in pecans. Sprinkle over filling., Bake on a lower oven rack until filling is bubbly, 65-75 minutes. Drizzle with caramel topping. Cool on a wire rack. If desired, serve with whipped cream and additional caramel topping.

CARAMEL CRUNCH PECAN PIE

Steps:

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

CARAMEL PECAN APPLE PIE

Steps:

• Whisk 2 1/2 cups flour and salt together in a bowl. Cut in shortening with 2 knives or pastry blender until the mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, tossing with a fork, until flour mixture is moistened and dough comes together. Do not add more water than you need. Divide the dough in half and shape into 2 balls. Wrap in plastic wrap and refrigerate, at least 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch pie pan with wax paper.
• Melt 1/2 cup unsalted butter in a saucepan over medium heat. Stir in 3 tablespoons flour to form a paste. Stir in 1/4 cup white sugar, 1/2 cup brown sugar, 1/4 cup water, vanilla extract, cinnamon, and nutmeg; bring to a boil. Reduce heat and simmer until filling mixture is thickened slightly, about 3 minutes.
• Melt 1/3 cup butter in a separate saucepan over low heat. Add 1/2 cup brown sugar and whisk until smooth, about 2 minutes. Stir in pecans.
• Spread pecan mixture evenly onto lined pie pan. Roll out one ball of dough; line pie pan over pecan mixture. Toss apples with filling mixture; pour into pie plate. Roll out second ball of dough and place over apple filling. Crimp edges of bottom and top crusts together. Cut several small slits into top crust to vent. Place pie on foil-lined baking sheet.
• Bake pie in the preheated oven until crust is golden brown, about 1 hour.
• Remove pie from oven and allow to cool slightly, 5 to 10 minutes. Place a serving plate gently over pie and carefully flip to invert, being careful not to come in contact with molten sugar. Peel off waxed paper; cool for 1 hour.

CARAMEL-BOURBON PECAN PIE

Steps:

• Heat oven to 375°F.
• Cook caramels, water, butter and bourbon in medium saucepan on medium heat 8 min. or until caramels are completely melted and mixture is well blended. Remove from heat.
• Spread nuts onto bottom of pie crust. Whisk eggs, sugar and vanilla in medium bowl until blended. Gradually stir in caramel mixture; pour over nuts.
• Bake 40 to 45 min. or until knife inserted in center comes out clean. Cool completely.
• Refrigerate 2 hours.