Caramel Pie Recipe
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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.
Caramel Pie Recipe
Ingredients
- 1 9-inch pie crust
- 1 cup (213 g) packed brown sugar
- 1/4 cup (30 g) all-purpose flour
- 1/2 teaspoon (1 g) kosher salt
- 1/2 cup (114 g) milk
- 1/2 cup (114 g) half and half
- 4 (56 g) large egg yolks
- 1 1/2 teaspoons (7 g) vanilla extract
- 1 cup (198 g) granulated sugar
- 2 tablespoons (28 g) butter
- Whipped Cream, for serving
Instructions
- 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, add brown sugar, flour, salt, milk, half and half, and egg yolks to a heavy bottomed, 3-4 quart saucepan over medium heat. Whisk together to combine. Continue to whisk until thick and creamy. Remove from the heat, add vanilla extract.
- Add granulated sugar and butter to a small skillet over medium heat. Stir constantly until the sugar has melted and caramelized. Slowly pour, whisking as you do, into the warm cream mixture until well combined.
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
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!
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.
Robyn,
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.
I’m having trouble getting up to 250 degrees! How long dies this take? Yes, I am very impatient.
I have to say – I think caramel and pumpkin are in love. The best combination!! Ever.
carmel pie….a yeah! never have had but sure want to try!
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.
Caramel PIE?!?!?!?!? Oh my word.
Where has this been all my life?!
Oh yum!!! I think if you should decide to make and sell these, they would be a major hit! I’ll order right away. 😉