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Caramel Pecan Meringue Pie

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Caramel Pecan Meringue Pie is a luxurious, multi‑textured dessert with a flaky homemade crust, gooey caramel‑pecan filling, and a light, golden meringue topping—crisp, creamy, and indulgent.

  • Author: Sophia
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes (plus cooling time)
  • Yield: 8 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American/Classic Pies
  • Diet: Vegetarian

Ingredients

  • 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

Instructions

  1. **Make the Crust:** Combine flour and salt, cut in cold butter until mixture resembles coarse crumbs. Add cold water one tablespoon at a time, just until dough holds together. Shape into a disk, wrap, and chill for 30 minutes.
  2. **Blind‑Bake the Crust:** Roll out the chilled dough on a lightly floured surface and fit into a 9‑inch pie pan. Crimp edges, line with parchment, and add pie weights. Bake at 375°F (190°C) for 15 minutes, remove weights and parchment, then bake another 5–7 minutes until lightly golden.
  3. **Prepare the Filling:** In a saucepan over medium heat, melt together brown sugar, corn syrup, and butter until smooth. Let cool slightly. In a separate bowl, whisk egg yolks and vanilla, then slowly temper with the warm caramel mixture. Stir in pecans and pour into the pre‑baked crust.
  4. **Make the Meringue:** Beat egg whites with cream of tartar until soft peaks form. Gradually add sugar and continue beating until stiff, glossy peaks form.
  5. **Top and Bake:** Spread the meringue over the filling, ensuring it seals to the crust edge to prevent weeping. Create texture using the back of a spoon. Bake at 350°F (175°C) for 12–15 minutes, or until meringue is golden.
  6. **Cool and Serve:** Allow the pie to cool completely before slicing to ensure clean cuts and set filling.

Notes

  • **Nut Swaps:** Use walnuts instead of pecans for a slightly different flavor.
  • **Spice Twist:** A pinch of cinnamon in the filling adds warmth.
  • **Deeper Flavor:** Use dark corn syrup or drizzle chocolate over the cooled meringue for a decadent twist.
  • **Shortcut Crust:** Store‑bought pie crust works—just prebake it to avoid sogginess.
  • **Fresh Meringue:** Make the meringue just before baking to keep it light and fluffy.
  • **Clean Slices:** Dip a sharp knife in hot water and wipe between cuts for neat results.
  • **Storage:** Store loosely covered in the fridge for up to 3 days; reheat slices at 300°F (150°C) for ~10 minutes. Avoid microwaving to preserve texture.

Nutrition

Find it online: https://savorymomskitchen.com/caramel-pecan-meringue-pie/