Helliemae's caramel pecan pie

Helliemae’s Caramel Pecan Pie Recipe

Farmers Market Friends travels to markets around the world to discover the most delicious goods and creative makers. We’re sharing recipes and direct advice from the growers and makers themselves to inspire your culinary curiosities. Happy cooking! 

Farmers Market Recipe by Helliemae’s Caramels (Wheat Ridge, Colorado)

Serving Size: 8 Servings

Helliemae's caramel pecan pieIngredients:
1 9” frozen single pie crust – your favorite recipe or store-bought (no shame in a purchased crust!)
1 jar Helliemae’s Caramel Sauce: Sea Salt, Chili Palmer, or Vanilla Vanilla
3 large eggs
¼ c brown sugar (light or dark) (1.75 oz by weight)
½ stick (4 T) unsalted butter (2 oz by weight)
3 cups pecan halves (from Texas if you can), toasted and chopped (12 oz by weight)

Blind bake crust
– Place a metal cookie sheet in oven on center rack and heat to 400F.
– When oven is hot, remove crust from freezer. Prick the crust sides and bottom with a fork, and line the entire pie crust with aluminum foil, pressing it against the shell and over the rim of the crust. Fill entire foil-lined crust with pie weights.
– Bake crust on pre-heated cookie sheet for about 10-15 minutes until crust is set. Remove weights and foil and bake until crust just begins to turn golden, about 5-10 minutes.
– Remove pie crust from oven, set aside, and lower temperature to 275F.

Make filling
– In a medium saucepan, combine caramel sauce, brown sugar, and butter. Cook over medium heat, stirring constantly, until the brown sugar dissolves and the mixture combines, about 5-10 minutes. Remove pan from heat.
– Place eggs in a large heatproof bowl and whisk. Slowly drizzle the filling into the eggs while whisking, to temper eggs and prevent curdling. Whisk well to combine completely.
– Place pie crust back in oven until warm, 5-10 minutes.

Bake and finish pie
– Place the pecans on the warm crust, then pour the warm filling into the warm crust, through a fine-mesh strainer to catch any little egg bits.
– Bake the pie at 275 until the center is soft but set when pressed, 40-60 minutes. Cool pie completely on a rack, slice and serve.

Helliemae's caramel being taken off wrapperHelliemae’s Caramels means retro treats with a twist. We think Helliemae is Rosie the Riveter’s best friend, a sassy 1940s broad who spends time canning produce from her victory garden after a shift at the munitions factory. Our caramels and sauces are all about nostalgia, amped up with great ingredients. Dark and smoky, and super fresh and creamy from a ton of the best butter and cream. We make our caramels by hand in small batches, and wrap them on equipment built in France in the 1950s, all in our mid-century production kitchen in Denver, CO.


Helliemae's Caramel PouringFind Helliemae’s Caramels:
Helliemae’s Caramels sell their tasty treats at the Fetch Market in Denver, Colorado. 

Website: https://www.saltcaramels.com/
Social Media: Facebook, Instagram, Twitter
Contact: orders@saltcaramels.com or (303) 834-7048


Helliemae's Sea Salt Caramel sauce jarHelliemae's Vanilla Vanilla Caramel Sauce JarHelliemae's Chili Palmer Caramel Sauce Jar

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Photos courtesy of Helliemae’s Caramels


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