Caramel Pecan Meringue Pie is a luscious dessert that blends a flaky homemade crust, a gooey caramel pecan filling, and a fluffy, golden-browned meringue topping. Each slice delivers a beautiful contrast of textures—from crisp to smooth to crunchy. It’s a showstopper pie that’s perfect for the holidays or whenever I feel like indulging in something truly special.

Why You’ll Love This Recipe

I love this recipe because it feels luxurious yet comforting. The caramel pecan filling has that deep, buttery flavor that balances perfectly with the light, sweet meringue on top. Making the crust from scratch adds a rustic charm, and it holds up beautifully to the rich filling. Whether I’m making it for a celebration or just craving something decadent, this pie always impresses.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:
▸ 1 1/4 cups all-purpose flour
▸ 1/2 cup cold butter, cubed
▸ 1/4 tsp salt
▸ 3–4 tbsp cold water

For the filling:
▸ 1 cup brown sugar
▸ 1/2 cup light corn syrup
▸ 1/3 cup butter
▸ 3 large egg yolks
▸ 1 tsp vanilla extract
▸ 1 cup chopped pecans

For the meringue:
▸ 3 large egg whites
▸ 1/4 tsp cream of tartar
▸ 6 tbsp granulated sugar

Directions

1. I start by making the crust. I combine the flour and salt in a mixing bowl, then cut in the cold butter using a pastry cutter until the mixture resembles coarse crumbs. I gradually stir in the cold water, one tablespoon at a time, just until the dough holds together. I shape it into a disk, wrap it, and chill it for 30 minutes.

2. After chilling, I roll out the dough on a lightly floured surface and fit it into a 9-inch pie pan. I trim and crimp the edges, then blind bake it at 375°F (190°C) for about 15 minutes with pie weights. I remove the weights and bake for another 5–7 minutes until lightly golden.

3. For the filling, I heat the brown sugar, corn syrup, and butter in a saucepan over medium heat until everything is melted and smooth. I let it cool slightly.

4. I whisk the egg yolks and vanilla together in a bowl, then slowly add in the warm caramel mixture to temper the yolks. Once combined, I stir in the chopped pecans. I pour the filling into the prepared crust.

5. To make the meringue, I beat the egg whites and cream of tartar until soft peaks form. Gradually, I add the sugar and continue beating until stiff, glossy peaks form.

6. I spread the meringue over the filling, making sure it touches the crust edges to seal it. I create little peaks with the back of a spoon for texture.

7. I bake the pie at 350°F (175°C) for about 12–15 minutes, or until the meringue is golden brown. I let it cool completely before slicing.

Servings and timing

This pie serves 8 generous slices. It takes about 30 minutes of prep time and 45 minutes of baking, plus cooling time.

Variations

Sometimes I like to swap the pecans for walnuts for a slightly different flavor. A touch of cinnamon in the filling gives it a warm twist, and using dark corn syrup adds a deeper caramel note. For a more modern spin, I’ve also tried a chocolate drizzle over the meringue once the pie cools—delicious.

Storage/reheating

I store the pie loosely covered in the refrigerator for up to 3 days. To reheat a slice, I pop it in the oven at 300°F (150°C) for about 10 minutes to gently warm it up. I avoid microwaving to keep the meringue from getting rubbery.

FAQs

How do I keep the meringue from weeping?

I make sure the sugar is fully dissolved and the meringue seals to the crust to help prevent weeping. Letting the pie cool gradually also helps.

Can I use a store-bought pie crust?

Yes, if I’m short on time, a good-quality store-bought crust works well. I just make sure to pre-bake it to avoid sogginess.

Can I make this pie ahead of time?

I usually make the crust and filling a day in advance and assemble the meringue topping just before baking. That way it stays fresh and fluffy.

What’s the best way to slice this pie cleanly?

I use a sharp knife dipped in hot water and wiped clean between slices. This helps get neat pieces without dragging the meringue.

Can I freeze the pie?

I don’t recommend freezing meringue pies. The texture changes when thawed and the meringue can become watery or rubbery.

Conclusion

This Caramel Pecan Meringue Pie is one of those desserts that never fails to steal the show. It’s rich, elegant, and has the perfect balance of sweet and nutty. Whether I’m baking it for a special event or just treating myself, I know I’m in for a real indulgence.