Puff Pastry Pecan Pie


Super easy pecan pie – takes around an hour to make.


  • puff pastry (enough to line your pie pan; 1 packet should do the trick)
  • 200 g pecans
  • 400 ml caramel sauce or about 36 unwrapped soft caramels
  • 100 g brown sugar (approximately 1/2 cup)
  • 3 eggs
  • vanilla beans from 1 vanilla pod
  • 50 g butter
  • 1/4 tsp salt
  • 1/4 cup milk
  • 2 tbsp lemon juice


  1. Preheat the oven to 180 C.
  2. Lay the puff pastry out to thaw.
  3. Line your tart/pie pan with the puff pastry.
  4. Bake in the oven for 20 minutes with pie weights (baking blind). I laid a piece of parchment paper on the puff pastry and used about 1 kg of dried black beans as pie weights.
  5. In a small saucepan over low heat, combine the caramel, butter, and milk.
  6. In a separate bowl, mix the eggs, sugar, salt, and vanilla.
  7. Slowly fold the caramel sauce and lemon juice into the egg mixture.
  8. Pour the caramel mixture in the pan.
  9. Arrange the pecan pieces in a radial pattern.
  10. Bake the pie for 45-50 minutes.
  11. Allow to cool until the filling is set, around 30 minutes.