Isn’t that a beautiful pie? I’m pretty proud of it and it tasted amazing as well! For those of you who follow my blog, you will already know that I am a pretty good baker but I struggle with yeast breads and pies so this was a major accomplishment. Highly recommend!

2 cups sugar

1/2 cup water

1/2 cup light corn syrup

1/2 cup butter

1 cup heavy whipping cream

1 teaspoon sea salt

3 eggs

2 cups pecan halves

1 refrigerated pie crust, follow instructions on box for bringing to room temperature

1 Stir together sugar, water, and corn syrup in a large skillet. Cook over medium high heat, without stirring, for 8 – 10 minutes or until mixture turns a deep honey color. Remove from heat.

2 Add butter and stir until melted. Gradually stir in cream. Stir in sea salt.

3 Pour mixture in a large bowl and let sit for 30 minutes.

4 Preheat oven to 350.

5 Whisk eggs into cooled caramel mixture then stir in pecans.

6 Unroll pie crust and shape it to fit a 9″ pie pan. Fold edges under and crimp.

7 Pour filling into crust. Bake for 50 -55 minutes.

recipe from Spicy Southern Kitchen