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Salted Pecan Pie 🤎 Pecan pie is one of my favorite desserts. I love a traditional pecan pie, but you know I am all for giving the classics a twist, and I made this one for Thanksgiving and it was a major hit.
When it comes to pecans, great taste is just the beginning. Pecans are the ultimate super nut due to their flavor versatility and nutritional benefits. How would you get creative with pecans?

If you loved this recipe, check out my Profiteroles!

Why You’ll Love Salted Pecan Pie

I was inspired by the rich flavors of the Southwest where I live, and the Sonoran desert where I grew up. The smoky salt, nutty crust & rich dulce de leche compliment the crunchy, buttery pecans perfectly! I’ll be so bold as to say this will be the star of your table!

Salted Pecan Pie

How To Prepare Salted Pecan Pie

Brown Butter Crust

🧈 First, add flour, salt, sugar, brown butter and shortening to food processor. Then, pulse 6-7 times until the butter looks like small peas.

🍳 Secondly, whisk together egg yolk, vinegar and ice water. Then, slowly drizzle that into the food processor while on.

❄️ Process until dough comes together. Then, form into a disk and wrap with plastic. Refrigerate 30-45 minutes.

🌟 Roll out pie dough to about 13 inches. It helps me to roll it out with plastic wrap so it doesn’t crack. Then, refrigerate in the plastic wrap 15 minutes.

Pecan Pie Filling

🍮 Whisk together 1.5 cans Dulce de Leche, 2 eggs, cream, mesquite salt, cinnamon, agave and pecans.

🥚 Beat remaining egg with the water for egg wash.

Assembly

❤️ Press dough in 9-in pie dish. Add pie filling and brush the edges with egg wash.

🔥 Bake at 350F for 45-55 minutes. You want the crust golden and the center jiggly.

🥮 Lastly, mix the remaining 1/2 can of Dulce de Leche with some heavy cream to drizzle on top.

Substitutions and Variations

  1. You can use walnuts instead of pecans.
  2. You can use caramel instead of Dulce de Leche.
  3. You can use corn syrup instead of agave syrup.
Salted Pecan Pie

Chef Nadia’s Tip

I tested with my crust AND store bought and they are both delicious.

Salted Pecan Pie

Similar Recipes

Common Questions

Can I use store bought crust?

Absolutely! I tried it with both, and it’s equally as delicious.

What can I use instead of pecans?

This would work great with walnuts as well.

What Dulce de Leche do you use?

I use Dulce de Leche by La Lechera.

What can I use instead of agave syrup?

You can use corn syrup.

Salted Pecan Pie

By Nadia Aidi
Prep 15 minutes
Cook 1 hour
Fridge Time 1 hour
Total 2 hours 15 minutes
Servings: 6
Salted Pecan Pie 🤎 Pecan pie is one of my favorite desserts. I love a traditional pecan pie, but you know I am all for giving the classics a twist, and I made this one for Thanksgiving and it was a major hit. When it comes to pecans, great taste is just the beginning.
Pecans are the ultimate super nut due to their flavor versatility and nutritional benefits. How would you get creative with pecans?

Ingredients 

Brown Butter Crust

  • 1 ½ cup Flour
  • Pinch of salt
  • 1 ½ tbsp Cane sugar
  • 1 Egg yolk
  • 1 ½ tsp Apple cider vinegar
  • 5 tbsp Browned butter, cold & cubed
  • 3 tbsp Shortening
  • 1 tbsp Ice water

Pecan Pie Filling

  • 2 cans Dulce de leche, 14 oz cans
  • 3 Eggs
  • 1/2 tbsp Water
  • 2 cup Pecan pieces
  • ¼ – ½ tsp Mesquite smoked salt
  • ½ tsp Cinnamon
  • cup Agave syrup
  • 1 ¼ cup Heavy cream
  • Pecans, halves, for decorating

Directions 

Brown Butter Crust

  • First, add flour, salt, sugar, brown butter and shortening to food processor. Then, pulse 6-7 times until the butter looks like small peas.
  • Secondly, whisk together egg yolk, vinegar and ice water. Then, slowly drizzle that into the food processor while on.
  • Process until dough comes together. Then, form into a disk and wrap with plastic. Refrigerate 30-45 minutes.
  • Roll out pie dough to about 13 inches. It helps me to roll it out with plastic wrap so it doesn’t crack. Then, refrigerate in the plastic wrap 15 minutes.

Pecan Pie Filling

  • Whisk together 1.5 cans Dulce de Leche, 2 eggs, cream, mesquite salt, cinnamon, agave and pecans.
  • Beat remaining egg with the water for egg wash.

Assembly

  • Press dough in 9-in pie dish. Add pie filling and brush the edges with egg wash.
  • Bake at 350F for 45-55 minutes. You want the crust golden and the center jiggly.
  • Lastly, mix the remaining 1/2 can of Dulce de Leche with some heavy cream to drizzle on top.

Nutrition

Calories: 4589kcal, Carbohydrates: 258g, Protein: 68g, Fat: 379g, Saturated Fat: 134g, Polyunsaturated Fat: 69g, Monounsaturated Fat: 154g, Trans Fat: 7g, Cholesterol: 1172mg, Sodium: 1318mg, Potassium: 1609mg, Fiber: 27g, Sugar: 86g, Vitamin A: 7220IU, Vitamin C: 17mg, Calcium: 504mg, Iron: 18mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American

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