Caramel and the holidays go together perfectly and this Caramel Pie is no exception.
With caramel made from scratch, it really is hard to resist a slice. Rich and dense, the flavors of buttery caramel are pronounced in every single bite. It is definitely a caramel lovers dream pie and not for the faint of heart.
Although this caramel pie is a bit time consuming, it is worth the effort. You’ll start by baking a pie crust and setting it aside to cool. As it is cooling, begin making your caramel. Be sure to keep all other distractions at bay – such as the telephone or having to run an errand – while making the caramel as nothing is more disappointing than caramel that doesn’t turn out right when you are making a dessert.
Once you’ve made your caramel filling, pour it into the prepared pie crust, cover with a piece of plastic wrap pressed to the top of the pie and refrigerate for a few hours to allow the caramel filling to firm. Once ready to serve, remove the plastic wrap and allow to warm for about 15 minutes before topping with dollops of very lightly sweetened whipped cream and serving.
Served with a warm cup of coffee, this caramel pie will certainly be a memorable addition to your holiday dessert selection.
Here’s the recipe for my Caramel Pie.
- 1 9-inch pie crust
- 1 cup butter (2 sticks)
- ¼ cup granulated sugar
- 1¼ cup packed brown sugar
- ¾ cup light corn syrup
- 1 teaspoon sea salt
- ¼ cup half and half
- 2 teaspoons vanilla extract
- Preheat oven to 425 degrees. Place pie crust into pie plate and bake for 8 minutes. Remove pie crust from oven and set aside.
- To prepare the caramel pie filling, mix all ingredients through half and half in a heavy bottomed, 3-4 quart saucepan.
- Cook over low to medium heat until the caramel has reached a warm golden brown color and has reached the 250º F on a candy thermometer, or the hard ball stage.
- Remove from the heat, add vanilla extract, and beat until creamy with a wooden spoon.
- Pour into prepared pie crust and allow to cool for about 10 minutes. Place a piece of plastic wrap onto the caramel portion of the pie and place into the refrigerator for 1-3 hours to overnight to allow the pie to firm.
- When ready to serve, remove the pie from the refrigerator and carefully remove the plastic wrap from the top of the caramel.
- As the pie is resting, pour whipping cream and granulated sugar into a medium glass bowl. Whip until stiff peaks have formed in the whipping cream. Use to top the caramel pie.
- Store pie in the refrigerator to keep the caramel firm.
I’m excited to be joining in with Food Network and sharing my Caramel Pie Recipe for their Thanksgiving Communal Table.
Cocktails, Appetizers, Salads and Breads:
Haute Apple Pie: Apple Jack
Cooking With Books: Spiced Couscous and Walnut Salad
Mooshu Jenne: Honey Bacon Potato Pops
Food For My Family: Roasted Beet and Lacinato Kale Salad With Lemon Vinaigrette
Big Girls, Small Kitchen: Super Seeded Cornbread
Main:
FN Dish: Black Pepper-Pomegranate Molasses Glazed Turkey
Sides:
Feed Me Phoebe: Cornbread and Wild Rice Stuffing With Hazelnuts and Cranberries
Napa Farmhouse 1885: Chorizo, Cornbread and Tortilla Dressing
Sweet Life: Apple Chorizo Cornbread Stuffing
And Love It, Too: Paleo Green Bean Casserole
Jeanette’s Healthy Living: Sweet Spiced Winter Squash Casserole
Red or Green?: Corn, Peppers and Onion Saute
Simple Bites: Honey Pomegranate Glazed Brussels Sprouts
Virtually Homemade: Fresh Orange and Cranberry Sauce With Toasted Walnuts
What’s Gaby Cooking: Sweet Potato Gratin (pictured above)
The Heritage Cook: Cauliflower Gratin
Creative Culinary: Creamy Mushroom Bake With Parmesan and Panko
Bacon and Souffle: Spicy Carnival Squash
Desserts:
I Am Baker: Pumpkin Bars in a Jar
Add a Pinch: Caramel Pie
For even more caramel deliciousness, you may enjoy:
Butter Cake with Salted Caramel Frosting Recipe
Salted Caramel Banana Nut Muffins Recipe
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This is so unique and looks lovely! Great recipe!
A whole pie dedicated to caramel?! I wonder if this is a southern thing because I’ve never heard of this type of pie before.
Oh my goodness – doesn’t this look amazing. I’ve not had caramel pie in YEARS! My Grandmother used to make it every Thanksgiving. Can’t wait to give make it myself this year.
I couldn’t agree more that caramel and holidays go together like two peas in a pod! I’ve never tried caramel pie and need to add it to my list asap. I love caramel cake, caramels, caramel apples, so I will add caramel pie to my list soon.
Absolutely beautiful pie!! Great recipe. Thanks!!!
How is it I’ve never heard of Caramel Pie?? TRAVESTY, I tell you!!!
I’m sitting here with a fresh cup of coffee waiting to be served a piece of this pie Robyn! it looks and sounds amazing!! You should come line it up to Love the Pie! (I’m giving away a Whirlpool range!)
A whole pie dedicated to my favorite dessert (caramel, dessert in and of itself)!!!
What a great flavor for a pie. Nothing says Thanksgiving like pie. This would be a great addition to the celebration. Come and visit us. We are having a wonderful giveaway this week – a $75 swank bag from Pick Your Plum.
There is nothing in the world that I love more than caramel, how have I never heard about this pie before? I need this served to me right now.
Oh yum!!! I think if you should decide to make and sell these, they would be a major hit! I’ll order right away.
Where has this been all my life?!
Caramel PIE?!?!?!?!? Oh my word.
This looks so good! Is the filling like a pecan pie or more like a custard?
Thanks, Shelly. The filling is more the consistency of a very soft caramel.
carmel pie….a yeah! never have had but sure want to try!
I have to say – I think caramel and pumpkin are in love. The best combination!! Ever.
I’m having trouble getting up to 250 degrees! How long dies this take? Yes, I am very impatient.