I have a weird and complicated relationship with pecan pie. We get so many requests for pecan pie, especially around this time of year, but I’ve always resisted due to lingering deep-seated tweenage rebellion.

But.

I kind of love pecan pie. Don’t tell anyone. I mean, if I’m faced with a Thanksgiving cheesecake and pecan pie, I’m gonna go for the cheesecake, and I’m also going to probably go for the apple pie before the pecan pie, but after my cheesecake and my apple pie, I would definitely eat the pecan pie (but not in front of my parents.)

So you know those Pretzel Rolo Turtles that you can’t stop eating? This recipe is like those…in pie form. And it’s so easy. It’s not your straight-up traditional pecan pie–it doesn’t even have Karo Syrup in it. But who needs Karo Syrup when you have Rolos? Not this girl.

To get started, you’ll need to roll out a pie crust and place it in a 9″ pie plate. I pretty much always make my own crusts; if you’ve never tried it, this recipe will change your life! It’s so easy and beats a store-bought crust any day of the week.

Preheat your oven to 350 F and pop the pie plate in the fridge for a few minutes while you make the filling.

Grab some Rolos, butter, and a little bit of milk.

rolos milk and butter

In a small saucepan, combine the Rolos, butter, and milk and cook on low, stirring very frequently, until melted and smooth.

While the Rolos are melting, round up some brown sugar, eggs, vanilla, and kosher salt. If you’re taking pictures, don’t be like me and forget the eggs.

pecans brown sugar salt and vanilla

Combine the ingredients in a large mixing bowl or the bowl of a stand mixer. Using an electric mixer, mix on high speed for about 1 minute or until combined, light, and frothy. Slowly add in the melted caramel mixture, then stir in the pecans by hand. The mixture will be very thin.

Pour the mixture into the prepared pie shell

pecan pie filling

and bake for 40-50 minutes or until golden on top, but the pie still jiggles when you bump it (when it sets, it shouldn’t be totally firm or solid, but it shouldn’t be liquid-y, either). Remove from the oven and allow to cool completely. Serve cold or at room temperature

slice of caramel chocolate pecan pie on a plate

with a dollop of sweetened whip cream or a scoop of vanilla ice cream

chocolate caramel pecan pie with ice cream

and, if desired, chocolate and caramel sauce.

Caramel Chocolate Pecan Pie from Our Best Bites

Caramel Chocolate Pecan Pie
Super easy pecan pie recipe made with Rolo candies! Serve it with vanilla ice cream or whipped cream with chocolate and caramel.
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Ingredients
  1. 1 9" pie crust (refrigerated, or see tip below)
  2. 40 Rolo candies, unwrapped
  3. 1/4 cup butter
  4. 1/4 cup milk
  5. 1/2 cup dark brown sugar
  6. 3 eggs
  7. 1 1/2 teaspoons vanilla extract
  8. 1/2 heaping teaspoon kosher salt
  9. 1 cup pecan halves
Instructions
  1. Preheat oven to 350 F. Place the rolled pie crust in a 9" pie plate and refrigerate until ready to use.
  2. In a small saucepan, combine the Rolos, butter, and milk and cook on low, stirring very frequently, until melted and smooth.
  3. While the Rolos are melting, combine the brown sugar, eggs, vanilla, and salt in a large mixing bowl or the bowl of a stand mixer. Using an electric mixer, mix on high speed for about 1 minute or until combined, light, and frothy. Slowly add in the melted caramel mixture, then stir in the pecans by hand. The mixture will be very thin.
  4. Pour the mixture into the prepared pie shell and bake for 40-50 minutes or until golden on top, but the pie still jiggles when you bump it. Remove from the oven and allow to cool completely. Serve cold or at room temperature with a dollop of sweetened whip cream or a scoop of vanilla ice cream and, if desired, chocolate and caramel sauce.
Adapted from All Recipes
Adapted from All Recipes
Our Best Bites http://ourbestbites.com/
Great tip: Try this recipe for your pie crust.

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18 comments

  1. This looks heavenly! I assigned all the pies out for Thanksgiving, but I might have to whip this one up!

  2. So, this is weird but I don’t like pie crust. Do you think this would be too sweet with a graham cracker crust?

    1. What about a saltine crust? The salt would really compliment the sweet. Search for Atlantic Beach Pie – that’s the only saltine crust I’ve seen. BUT the filling might be too runny for that to work. Kate??

  3. Oh my gosh I just searched your website yesterday for a pecan pie recipe and have been debating whether or not to e-mail you and beg you for one…you know cause you don’t work enough right?!?!

  4. This looks heavenly. Pecan pie is my favorite kind of pie! And with the addition of chocolate and caramel?!

  5. This looks so yummy! I just made the Flour less Peanut Butter Cookies. They were Sooo yummy.i can’t believe how soft and yummy they were. Thanks for the recipe. It’s my new favorite 🙂

  6. How many days before Thanksgiving could this be made and kept in the fridge? I’m trying to pace myself!

    1. I wound up making this pie the night before Thanksgiving. I thought it might be too rich for some people, but every one loved it! It was devoured before I knew it. Thanks for another amazing recipe. Next on my list to try is District 11 Bread.

  7. So is 40 rolos for the “unwrap two eat one” method or would I need 80 for that? This looks like a perfect recipe to get my kids helping in the kitchen . . . as long as I don’t mind buying twice as many rolos.

  8. I have a husband that doesn’t like carmel. (I know, shocking isn’t it.) Is it possible to substitute the rolos for chocolate chips, or Hershey kisses, or something like that? I have a food scale so if you could tell me how much 40 rolos weigh I could go off that. This pie looks absolutely amazing and I have to try it!!!

  9. I made this this morning as a last minute addition to our thanksgiving feast, with your pie crust recipe too, and we were all dying over how rich and delicious this pie was!! Thanks for the great tutorial on pie crust, too! It really truly wasn’t hard, although I’ve always thought it was supposed to be hard. And, it was super delicious!!! Thank you!! Happy Thanksgiving:)

  10. Made this for Thanksgiving, and it was yummy, but next time I will cut the salt in half, at least. Definitely too salty – not sure what is different. I did use salted butter, but my nuts weren’t salted or anything. I noticed (after making it) that the original recipe calls for a 1/4 teaspoon. Maybe I took heaping a little to liberally, but I think scant would have sufficed.

  11. Made this for my husbands birthday today. It was excellent – thank you! We had it with vanilla bean Blue Bell and salted caramel sauce. Yum.

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