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Salted Pecan Pie with a Dulce de Leche Caramel Sauce 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.
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 of this pie with the rich Dulce de Leche caramel compliments the crunchy, buttery pecans perfectly! I’ll be so bold as to say this will be the star of your table!

How To Prepare Salted Pecan Pie
Brown Butter Crust
🧈 Add flour, salt, sugar, brown butter and shortening to food processor and then pulse 6-7 times until the butter looks like small peas.
🍳 Whisk together the egg yolk, vinegar and ice water. Slowly drizzle that into the food processor while on.
❄️ Process until dough comes together and 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 the Salted Pecan Pie
❤️ Press dough in 9-inch pie dish. Add pie filling and brush the edges with egg wash.
🔥 Bake at 350°F for 45-55 minutes. You want the crust golden and the center jiggly.
🥮 Mix the remaining 1/2 can of Dulce de Leche with some heavy cream to drizzle on top.
🫶 And that is it, subscribe for more!
Substitutions and Variations
- You can use walnuts instead of pecans.
- You can use caramel instead of Dulce de Leche.
- You can use corn syrup instead of agave syrup.

🔥Chef Nadia’s Tip🔥
If you are short on time, store bought crust it ALWAYS an option for this pecan pie and it will still be wonderful!

Similar Recipes
Common Questions
Absolutely! When I’m short I’m time, I use store bought and it’s still great!
This would work great with walnuts as well.
I use Dulce de Leche by La Lechera.
You can use corn syrup.
Salted Pecan Pie

Equipment
- 1 food processor
- plastic wrap
- 1 Bowl
- 1 whisk
- 1 Rolling Pin
- 1 pie dish 9 inch
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
- ½ tbsp Water
- 2 cup Pecan pieces
- ¼ – ½ tsp Mesquite smoked salt
- ½ tsp Cinnamon
- ⅓ cup Agave syrup
- 1 ¼ cup Heavy cream
- Pecans, halves, for decorating
Instructions
Brown Butter Crust
- Add flour, salt, sugar, brown butter and shortening to food processor. Then, pulse 6-7 times until the butter looks like small peas.
- Whisk together egg yolk, vinegar and ice water. Then, slowly drizzle that into the food processor while on.
- Process until dough comes together. 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. Refrigerate in the plastic wrap 15 minutes.
Pecan Pie Filling
- Whisk together 1 ½ 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-inch pie dish. Add pie filling and brush the edges with egg wash.
- Bake at 350°F for 45-55 minutes. You want the crust golden and the center jiggly.
- Mix the remaining 1/2 can of Dulce de Leche with some heavy cream to drizzle on top.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love your way of cooking. Thank you for all these lovely recipes.
However would you help me and tell me what should I use instead of alcohol in ur other recipes please. It will be of grate help
Thank you in advance
Imane
Thank you so much Imane! I can do that no problem. It honestly depends on the recipe that you would like to omit the alcohol in. If you go to the recipe you are talking about specifically and leave a comment on it I can let you know the best substitute for that recipe in particular.