Caramel Pecan Pie

8 servings
45 min prep time
02 hrs 50 min total time

It's not Thanksgiving without pecan pie.  This fall classic gets a festive spin with the addition of a crème fraîche caramel sauce.


Pie Crust

2 cups all-purpose flour

1 teaspoon salt

3 to 4 tablespoons ice water

8 ounces cold cut into chunks

Caramel Sauce

1 cup Vermont Creamery Crème Fraîche

1 cup firmly packed brown sugar

Pie Filling

1 cup granulated sugar

1/4 cup all-purpose flour

1/2 teaspoon salt

1/3 cup milk

2 teaspoons vanilla extract

3 eggs

1/3 cup Vermont Creamery Unsalted Cultured Butter - 82% Butterfat melted

2 cups pecans halves


  • STEP 1

    Heat oven to 375°F.

  • STEP 2

    Combine 2 cups flour and salt in large bowl; gently toss. Cut in butter chunks, using fork or hand held dough blender, gently stirring to ensure every crumb of flour is pea-sized and coated in flour. Add in ice water, 1 tablespoon at a time, mixing until dough begins to come together.

  • STEP 3

    Pat into a round disk on a lightly floured surface. Roll out until slightly larger in circumference than your pie plate. Transfer to pie plate. Gently press into pan, crimping edges around rim of pie plate as desired. Set aside in a cool dry place.

  • STEP 4

    Combine crème fraiche and brown sugar in small saucepan. Bring to a light simmer. Remove from heat; set aside to cool.

  • STEP 5

    Whisk granulated sugar, 1/4 cup flour, and 1/2 teaspoon salt in large bowl. Add milk, vanilla, eggs, and melted butter. Whisk until incorporated. Add cooled crème fraîche caramel sauce, stirring until incorporated.

  • STEP 6

    Chop 1 cup pecans and sprinkle evenly into bottom of pastry. Pour filling over pecans. Gently lay remaining pecan halves in concentric circles on top of filling.

  • STEP 7

    Bake 50-52 minutes or until filling is set and not loose. Cool completely. Let set for a few hours or overnight before serving.