Paula Deen Pecan Pie (with Cinnamon Pecan Caramel)

Name: Paula Deen Pecan Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 1/4 cup Pecan Halves; 1 Pre-Baked Pie Crust; 1 cup Light Corn Syrup; 1/2 cup Brown Sugar; 3 Large Eggs; 1 teaspoon Vanilla Extract; 1/4 teaspoon Ground Cinnamon; 6 Tablespoons Butter (melted); 4 Tablespoons Butter; 2 cups Brown Sugar; 1/4 teaspoon Ground Cinnamon; 1 cup Heavy Cream; 1 cup Chopped Pecans

Paula Deen Pecan Pie is a classic Southern dessert with a gooey brown sugar filling, pecan halves, and a flaky crust, finished with cinnamon pecan caramel. This rich dessert costs about $2.08 per serving and is made with simple pantry ingredients.

Slice of Paula Deen Pecan Pie on a plate topped with whipped cream.

We love making this pie for Thanksgiving because the warm cinnamon pecan caramel makes it extra special. The kids love to top each slice with a scoop of No Churn Vanilla Ice Cream for an unforgettable holiday dessert.

Why You’ll Love This Recipe!

Carrie, the owner, with long dark hair, wearing earrings and a purple top, smiles at the camera in front of a textured, beige background.

Two layers of pecans – Pecan halves bake into the filling, and chopped pecans go in the caramel on top.
Make-ahead friendly – Bake it the day before Thanksgiving; it slices even better once fully set.
Only 30 minutes in the oven – Starting with a pre-baked crust cuts the bake time roughly in half compared with most pecan pies, which frees up your oven on a busy holiday.

I’ve been baking desserts for years, and I love finding simple ways to make classic recipes even more delicious. This recipe keeps the familiar flavors of pecan pie while adding an easy homemade caramel topping that makes every bite extra special.

If you enjoy Paula Deen recipes, also try Paula Deen Banana Pudding, Paula Deen Pumpkin Bars and Paula Deen Ooey Gooey Butter Cake.

Ingredients

Pie Filling

Pecan Halves – Use halves for a classic look and texture instead of chopped pecans.
Pre-Baked Pie Crust – Use a 9-inch deep-dish crust, baked and cooled. The filling puffs above the edges as it bakes, so a regular 9-inch shell can overflow. Store-bought or our 3 Ingredient Pie Crust Recipe works. Pre-baking keeps the bottom crisp and lets the pie bake in just 30 minutes.
Brown Sugar – Light brown sugar, packed. Our Homemade Brown Sugar Recipe works too.
Light Corn Syrup – Gives the filling its smooth, gooey texture. Dark corn syrup works too and gives a deeper, more caramel-like flavor.
Eggs – Large eggs help bind the filling and give it structure.
Vanilla Extract – Pure vanilla enhances the warm, nutty flavors.
Ground Cinnamon – Optional, adjust to taste for added warmth and spice.
Butter – Melted butter enriches the filling and adds a silky texture.

Cinnamon Pecan Caramel

Butter, Brown Sugar, and Heavy Cream – Cook together into a quick caramel. Don’t swap the cream for milk because it won’t thicken the same way.
Cinnamon – A small pinch adds warmth.
Chopped Pecans – Stirred into the caramel for extra crunch on top.

Find the complete list of ingredients at the bottom of the page.

Step By Step Instructions

Step 1. Preheat the oven to 375 degrees. Place the pie plate on a baking sheet. It catches drips and makes it easier to move the pie in and out of the oven. (Other recipes may use a lower temperature, but we’ve tested this recipe at the listed temperature and baking time and found it works best.)

Step 2. Layer the pecan halves in the pre-baked pie crust.

Pie filling mixture poured into pie plate.

Step 3. In a large mixing bowl, whisk together corn syrup, brown sugar, eggs, vanilla extract, cinnamon and melted unsalted butter. Pour over the pecans.

Step 4. Bake for 30 minutes, until the edges are set and puffed and the center jiggles just slightly when you gently shake the pan (like Jell-O, not liquid). If the crust browns too fast, cover the edges with foil. Let the pie cool completely, at least 2 hours, so the filling can finish setting.

Step 5. Make the cinnamon pecan caramel. Add the butter, brown sugar, cinnamon, and cream to a saucepan over medium heat. Whisk until the sugar dissolves and the mixture is smooth and bubbling, about 3–5 minutes. Stir in the chopped pecans.

Step 6. Spoon the caramel over the completely cooled pie. If you pour it on while the pie is hot, it will sink into the filling instead of sitting on top.

Slice of pie on a plate with a fork ready to serve.

Serving Suggestions

Vanilla Ice Cream, Caramel Sauce and whipped cream taste great with the pie. Choose one topping or all of them!

Storage

Refrigerator – Once cooled, cover and refrigerate for up to 4 days. Let slices sit out 20 minutes before serving, or warm them briefly.

Freezer – Wrap the cooled pie (without the caramel) in plastic wrap and foil and freeze up to 2 months. Thaw overnight in the fridge, then add fresh caramel.

Thanksgiving Make-Ahead Timeline

Tuesday: Bake the pie, cool completely, and refrigerate.
Thursday morning: Take the pie out of the fridge.
Right before dessert: Make the 5-minute cinnamon pecan caramel and spoon it over the top.

One less thing to bake on Thanksgiving Day, and the caramel tastes fresh and warm.

Frequently Asked Questions

Is Pecan Pie served hot or cold?

It is delicious either way. Pecan Pie is wonderful served warm or cold.

Why is my pecan pie runny?

It was pulled out of the oven too soon or cut before it cooled. Bake until only the very center jiggles and let it cool at least 2 hours before slicing.

Is pecan pie served warm or cold?

Either works. We like it at room temperature, so the filling is soft, and the caramel isn’t too firm. If it’s been in the fridge, let slices sit out 20 minutes or warm them for 10–15 seconds.

Can I use an unbaked pie crust?

This recipe is written for a pre-baked crust. An unbaked crust needs a lower temperature and a much longer bake, and we haven’t tested those times with this filling. For the best results, bake the crust first.

Is this really Paula Deen’s recipe?

Yes. It’s the Loveless Cafe pecan pie Paula featured, with the same filling and cinnamon pecan caramel.