Caramel Pie Recipe

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.

4.7 from 3 reviews
Caramel Pie Recipe
Prep time
Cook time
Total time
Caramel Pie made from scratch makes a delicious dessert for the holidays and special occasions.
Serves: 8
  • 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
  1. Preheat oven to 425 degrees. Place pie crust into pie plate and bake for 8 minutes. Remove pie crust from oven and set aside.
  2. To prepare the caramel pie filling, mix all ingredients through half and half in a heavy bottomed, 3-4 quart saucepan.
  3. Cook over low to medium heat until the caramel has reached a warm golden brown color and has reached the soft ball stage on a candy thermometer. Remove from the heat, add vanilla extract, and beat until creamy with a wooden spoon.
  4. 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.
  5. When ready to serve, remove the pie from the refrigerator and carefully remove the plastic wrap from the top of the caramel.
  6. 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.
  7. Store pie in the refrigerator to keep the caramel firm.


For even more caramel deliciousness, you may enjoy:

Southern Caramel Cake Recipe

Butter Cake with Salted Caramel Frosting Recipe

Salted Caramel Banana Nut Muffins Recipe



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  1. 3

    Abigail says

    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.

  2. 4


    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. :)

  3. 7


    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!)

  4. 9


    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.

  5. 19

    Andrea says


    Just wanted to let you know that, thanks to you, tonight I made my first homemade pie crust and my first caramel pie. I am licking my sauce pan right now. This stuff is Super Delicious. I am letting my pie cool for the 10 minutes. Thanks for making this an easy and enjoyable lesson of cooking for me. I have a question for you. I used my index finger to pinch around or make prints/decorations on the edges of my pie crust to try and make it pretty. When I baked it in the oven for eight minutes, almost all of the print work that I did disappeared. How do I keep the print work in mine because yours looks so pretty. Congratulations on being on the Food Network for their Thanksgiving Communal Table. You will have the best desert. I’m excited about this pie because I did good on it. I will try to catch that particular episode of Food Network and watch it.

  6. 20

    Tipling says

    So I followed this receptor exactly, cooking it to 250 and when I took it out of the fridge it was rock hard. It sat out on the counter for a good 5 hrs and never softened so there was no was to cut it. Should it be cooked to the soft ball stage instead? Or even lower? Thank you.

  7. 21

    PatK says

    Mine also came out rock hard, and I used a tried and true thermometer. Had to pry it out of the pie plate in one “brick” and throw the whole thing away. On the other hand the Coconut Pie came out simply DIVINE, beyond my best expectations!


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