🍮 Crème Brûlée Caramel Pecan Pie

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🍮 Crème Brûlée Caramel Pecan Pie

Buttery crust. Toasted pecans. Deep caramel custard. Shattered sugar top.

🛒 Ingredients

🥧 Pie Crust

  • 1 unbaked 9-inch pie crust (homemade or store-bought)

🍯 Caramel Pecan Filling

  • 1 cup granulated sugar
  • ¼ cup water
  • ½ cup heavy cream (room temp)
  • 3 tbsp unsalted butter
  • ½ tsp salt
  • 3 large eggs (room temp)
  • 1 tsp vanilla extract
  • 1 ½ cups toasted pecans

🔥 Brûlée Topping

  • ¼–⅓ cup granulated sugar (for torching)

👩‍🍳 Instructions

1️⃣ Make the Caramel

  1. In a saucepan, combine sugar + water over medium heat.
  2. Do NOT stir — swirl gently until it turns deep amber.
  3. Carefully whisk in heavy cream (it will bubble).
  4. Stir in butter + salt.
  5. Let cool 10–15 minutes.

2️⃣ Prepare Filling

  1. Whisk eggs + vanilla in a bowl.
  2. Slowly stream in slightly cooled caramel while whisking (don’t scramble the eggs).
  3. Fold in toasted pecans.

3️⃣ Bake

  1. Preheat oven to 350°F (175°C).
  2. Pour filling into pie crust.
  3. Bake 40–50 minutes until center is slightly set but still jiggles gently.
  4. Cool completely, then chill at least 3 hours.

4️⃣ The Brûlée Magic ✨

  1. Sprinkle an even thin layer of sugar on top.
  2. Use a kitchen torch to caramelize until golden and glassy.
  3. Let sit 2–3 minutes to harden.
  4. Tap with a spoon for that crack 😍

💡 Pro Tips

  • Toast pecans first (350°F for 5–7 minutes) for deeper flavor.
  • Add 1 tbsp bourbon for Southern flair.
  • Sprinkle flaky sea salt after torching for salted caramel vibes.

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