Caramel Pecan Delight Pie!

INGREDIENTS:

For the Crust:

1 1/4 cups all-purpose flour

1/2 cup unsalted butter (cold, cut into small cubes)

1/4 cup granulated sugar

1/4 teaspoon salt

3–4 tablespoons ice water

For the Filling:

1 cup granulated sugar

1/2 cup unsalted butter

1/2 cup heavy cream

1/4 cup light corn syrup

2 large eggs

1 teaspoon vanilla extract

1/4 teaspoon salt

1 1/2 cups pecan halves (toasted, for topping)

Optional Garnish:

Whipped cream

Drizzle of caramel sauce

Sprinkle of flaky sea salt

DIRECTIONS:

Step 1: Make the Pie Crust

In a food processor or mixing bowl, combine the flour, cold butter, sugar, and salt. Pulse or cut the butter into the flour until the mixture resembles coarse crumbs.

Gradually add ice water, one tablespoon at a time, mixing until the dough comes together.

Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.

Roll out the chilled dough on a floured surface and transfer it to a 9-inch pie dish. Trim and crimp the edges, then prick the bottom with a fork.

Pre-bake the crust at 375°F (190°C) for 10–12 minutes , or until lightly golden. Set aside to cool.

Step 2: Prepare the Filling

In a medium saucepan over medium heat, melt the butter and stir in the granulated sugar, heavy cream, and corn syrup. Cook, stirring constantly, until the mixture is smooth and slightly thickened (about 3–5 minutes). Remove from heat and let it cool slightly.

In a separate bowl, whisk the eggs, vanilla extract, and salt until well combined.

Gradually whisk the warm caramel mixture into the egg mixture to temper the eggs, ensuring they don’t scramble. Stir until smooth …