🍮 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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