Salted Caramel Pecan Pie

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I made this pie and used 2 teaspoons of sea salt. It is fantastic! I took some to a few friends and was told it was the best pecan pie they had ever tasted. I am making two more this weekend, one as a housewarming gift (it was requested.

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Really good. Everyone loved it. But just remember to let the filling cool completely before adding the eggs so they don't scramble. Also make sure to use the unsalted butter as directed so it's not too salty.

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WAY TOO SALTY!!!! I wish I'd been as smart as everyone else here, and dropped the salt back to 1 1/2 tsp. I had to throw it out - unedible. Can't beleve that anyone could have tasted this (like Jamie and not known how salty it was. May try again later, but I have company coming in 2 hours for dinner, so off to the bakery, instead.

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This pie is great! I cut the amount of salt in half because I figured it was going to be too salty, and it was just perfect! The only thing is it came out almost burned, eventhough I took it out after 45 min already, and the crust was very crisp. Next time I will not pre-bake the crust.

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When I saw Jamie make this pie Saturday, I couldnt wait to try it. I made it tonight and I couldnt stop saying "oh my God!" Its a great twist on pecan pie and very easy to make. I made my own crust using butter and I didnt pre-bake it and I used 2 tsp. of Kosher salt and I think its perfect. Thanks for the great recipe!

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Beautiful pie could not wait to slice a piece! What a disappoint as the first bite was shockingly
salty. I failed to read the reviews before making the pie something I rarely do but will from now
on. Though I reduced the amount of salt being skeptical about the "1 tablespoon of salt" in the recipe it was still way too salty. Loved the consistency of the filling. I will try again sometime
but will eliminate the "salt" altogether! Pie to the trash!

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I love the concept but way too salty!! Couldn't even eat it, I'll make again but cut the sea salt way back to 1 tsp. Could 1 tbl. even be correct? Who puts a tablespoon of salt in anything?

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This CAN be a five star rating if you make a few tweaks. This is the exact recipe I've been using for 38 years with a couple of exceptions. My recipe calls for only 1/3 tsp salt and a tsp of vanilla. If you wanted to do a sea salt version then I would wait and sprinkle it on top after baking and not in the filling. I also use a pie crust that hasn't already been pre-baked a bit. It takes anywhere from 45 minutes to an hour to cook so the crust can get way overdone if you're not careful. Check the temp of your oven with a thermometer because if it cooks too cool or too hot it can affect the pie. (ask me how I know. It is a custard and you can tell when it's done by touching the top of the pie. If it waves like a waterbed it's not done. If it's still jiggly but not so loose then it's done. This pie is really good with the changes I mentioned. To me as written, this is WAY too salty--even with sea salt--but the rest is delicious.

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Saw the episode this morning and thought it sounded really good... HOWEVER - Too salty... I will try it again but will definitely cut back on the salt. I also had a problem with the pie not setting up. Never had that happen before, have to research it a little.

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This was super easy and delicious! I added about a cup of mini chocolate chips and it hit the spot!! Will add this recipe to my make again list!