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Creamy Deluxe Caramel Pecan Pie

Recipe By: Patricia Lapiezo
Year Submitted: 2014
Winner First Place


1 ¼ cups all-purpose flour
¼ cup powdered sugar
¼ cup plus 2 Tbsp. finely chopped pecans
1/8 tsp. salt
½ cup Crisco butter shortening
3 Tbsp. ice water

2 8-oz. pkgs cream cheese
¼ tsp. pecan praline flavoring
¼ cup granulated sugar
¼ cup light brown sugar
1 ¼ cups heavy whipping cream, stiffly beaten

½ cup caramel topping
¾ cup chopped candied pecans

1 cup candied pecans, coarsely chopped
½ cup chocolate caramel topping
¼ cup caramel topping
Sweetened whipped cream



Combine flour, powdered sugar, finely chopped pecans and 1/8 tsp. salt; cut in shortening until flour is blended to form pea-size chunks. Sprinkle mixture with water, 1 tablespoon at a time. Toss lightly with fork until dough forms a ball. Form a disc. Roll and press crust into a 9-inch pie plate. Bake in a preheated 375 degree oven until lightly browned. Set aside to cool while preparing filling.

In a large bowl, beat the cream cheese until creamy. Beat in flavoring and sugars. . Fold in whipped cream. Spread half into prepared crust. Combine the caramel topping and chopped candied pecans. Drizzle over filling and swirl with a knife. Spread the remaining filling over this, smoothing the top.

Heat the chocolate caramel just till it can be spread. Spread over top of pie. Top with chopped pecans and then drizzle with caramel topping. Pipe a border of sweetened whipped cream around edge of pie. Refrigerate 2 hrs or until set.