So you know those Pretzel Rolo Turtles that you can’t stop eating? This Caramel Chocolate Pecan Pie 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?!
Ingredients Needed
- 9 inch pie crust – 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. That said, a store-bought crust will absolutely work here if you prefer.
- Rolos candies
- Butter
- Milk
- Dark brown sugar
- Eggs
- Vanilla extract
- Kosher salt
- Pecan halves
How to Make a Caramel Chocolate Pecan Pie
- To get started, you’ll need to roll out a pie crust and place it in a 9″ pie plate. Preheat your oven to 350°F and pop the pie plate in the fridge for a few minutes while you make the filling.
- For the filling: 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. 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 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 with a dollop of sweetened whip cream or a scoop of vanilla ice cream and, if desired, chocolate and caramel sauce.
Storing and Other Tips
- If serving the same day, feel free to leave the cooled, covered pie on the counter until serving time.
- Store leftovers, tightly covered, in the refrigerator and consume within 3-4 days for best results.
Frequently Asked Questions
What is the texture of the finished pie like?
Imagine a dense, gooey caramel brownie studded with toasted pecans. It’s like that– perfect for topping with ice cream!
Can I make this without the pecans?
I have not made this pie without the pecans but, in theory, it should work. I would maybe try it with an 8 inch pie plate since you’ll be removing volume by taking out the pecans. Alternately, you could try another nut like walnuts or almonds.
Can I make this gluten free?
Sure! Start with your choice of gluten free pic crust (homemade or frozen) and double check that your chocolate and caramel are gluten free (most are).
Caramel Chocolate Pecan Pie
Simple pecan pie recipe made with Rolo candies! Serve it with vanilla ice cream or whipped cream with chocolate and caramel.
Servings servings
Equipment
Ingredients
- 1 9" pie crust refrigerated, or see tip below
- 40 Rolo candies unwrapped
- ¼ cup butter
- ¼ cup milk
- ½ cup dark brown sugar
- 3 eggs
- 1 ½ teaspoons vanilla extract
- ½ heaping teaspoon kosher salt
- 1 cup pecan halves
Instructions
- Prepare crust: Preheat oven to 350℉. Place the rolled pie crust in a 9" pie plate and refrigerate until ready to use.
- Prepare filling: 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, 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.
- Bake: 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: 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.
Notes
- If serving the same day, feel free to leave the cooled, covered pie on the counter until serving time.
- Store leftovers, tightly covered, in the refrigerator and consume within 3-4 days for best results.
Nutrition
Calories: 458kcal, Carbohydrates: 43g, Protein: 6g, Fat: 32g, Saturated Fat: 12g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 13g, Trans Fat: 0.2g, Cholesterol: 78mg, Sodium: 191mg, Potassium: 208mg, Fiber: 3g, Sugar: 29g, Vitamin A: 286IU, Vitamin C: 0.1mg, Calcium: 51mg, Iron: 2mg
Calories: 458kcal
Cost: $10
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Questions & Reviews
Do you think this pie would freeze well? I’m trying to think of pies I can make a week ahead of time and freeze!
Yes!
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.
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.
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:)
You had me at Rolo.
Dixie Pie, but adding caramel? Genius.
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!!!