Imposible Caramel Pecan Pie

Imposible Caramel Pecan PieImposible Caramel Pecan Pie has a deep caramel flavor and a teaspoon of sea salt really accentuates this flavor and creates that wonderful salty/sweet combo that is so popular in desserts. With a big scoop of vanilla ice cream or sweetened whipped cream, this pie makes one heck of a Thanksgiving desse.
Imposible Caramel Pecan Pie is far from traditional, but I’m always up for trying new things and I’m so glad I tried this one. It’s a little more work than making a regular pecan pie which has to be one of the easiest pies ever. But if you’re looking for something a little different and unique, give this pie a try.
The mixture needs to cool to room temperature before you mix in the eggs and pecans so plan ahead to have that extra time. And you’ll also need the finished pie to cool completely before slicing so that the caramel sets up and the pie slices much better if it’s been in the fridge for a few hours. You can always heat the slices briefly in the microwave or let them sit at room temperature while you eat your meal.

Imposible Caramel Pecan Pie

This Imposible Caramel Pecan Pie is perfect for pie lovers . It's fresh, easy, easy to make, healthy. the perfect recipe to make for your party...!
Prep Time30 mins
Cook Time50 mins
Total Time1 hr 20 mins
Keyword: food, recipes


  • 1 9 inch unbaked pie crust
  • 36 individually wrapped caramels unwrapped
  • 1/4 cup butter
  • 1/4 cup milk
  • 3/4 cup white sugar
  • 3 eggs
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup pecan halves


  • Preheat oven to 350 degrees F (175 degrees C.) In a saucepan over low heat, combine caramels, butter and milk. Cook, stirring frequently, until smooth. Remove from heat and set aside.
  • In a large bowl, combine sugar, eggs, vanilla and salt. Gradually mix in the melted caramel mixture. Stir in pecans. Pour filling into unbaked pie crust.
  • Bake in the preheated oven for 45 to 50 minutes, or until pastry is golden brown. Allow to cool until filling is firm.


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