Caramel Pie is a deliciously sweet pie that’s perfect for the holidays. This classic homemade pie features a rich and creamy caramel custard filling piled high atop a perfectly baked pie crust. It’s also a no-bake recipe, which is great for freeing up oven space on a busy holiday. I’m all about truly simple recipes, and this is a classic and delicious option that is still sure to wow any crowd.
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What’s in This Caramel Pie Recipe?
Caramel Pie is one of my favorite pies to make on short notice. All you have to do is whip up the caramel filling, pour it into the pie crust, and let it set. So simple!
- Pie Crust: It can be store-bought or homemade. Either way, make sure it’s baked before pouring on the caramel filling. We like making this 3 ingredient pie crust for ease!
- Sugars: Both brown and white granulated sugars combine to give the pie its signature caramel-flavored sweetness.
- Flour: All-purpose flour helps to give the filling the proper thick consistency.
- Eggs: Remember that you only need the yolks, not the whites!
- Milk: You can use 2% or whole milk.
- Cream: Heavy cream is needed to create the best thick, creamy consistency. Don’t swap this with any other dairy product!
- Butter: Unsalted butter is preferred, but you can use salted if it’s all you have on hand.
Variations on Easy Caramel Pie
This caramel pie is super easy to customize. Add a pinch of sea salt to the filling to balance the sweetness, or fold in some salted chopped pecans or shredded coconut. You could also spread a thin layer of chocolate ganache on the crust before filling the pie.
How to Store
Store leftover old fashioned caramel pie in an airtight container in the refrigerator for up to 4 days. Enjoy cold, at room temperature, or gently heated in the microwave.
How to Freeze
Freeze homemade caramel pie whole or in individual slices tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before serving.
Serving Suggestions
Serve this pie topped with dollops of whipped cream (pictured) or meringue (a great way to use up those egg whites)! Add a drizzle of caramel sauce or chocolate syrup and a sprinkle of flaky salt to really make the flavor pop.
Notes from the Test Kitchen
You may wish to strain the milk/cream mixture through a fine-mesh sieve to ensure there are no cooked egg pieces in the filling before mixing it with the caramel. This is an easy fix for a common problem!
Caramel Pie Recipe
Equipment
- Kitchen Scale (optional)
Ingredients
- 1 9-inch pie crust 213 grams; baked according to the package
- 1 cup brown sugar 213 grams
- ½ cup all-purpose flour 60 grams
- 4 large egg yolks 56 grams
- ½ teaspoon kosher salt
- 1 cup milk 227 grams, 2% or whole
- 1 cup heavy cream 227 grams
- 1 cup granulated sugar 200 grams
- 3 tablespoons unsalted butter 42 grams (⅜ stick)
- Whipped cream optional, for topping
Instructions
- Add the brown sugar, flour, egg yolks, and salt to a saucepan set over medium heat. Stir in the milk and heavy cream.1 cup brown sugar, ½ cup all-purpose flour, 4 large egg yolks, 1 cup milk, ½ teaspoon kosher salt, 1 cup heavy cream
- Whisk continuously for 3-4 minutes, until the mixture thickens to custard-like consistency. Set aside. (The custard-like mixture should be quite thick. If it's not, keep cooking and whisking and it will eventually thicken up.)
- Add the granulated sugar to a separate saucepan or skillet over low-medium heat.1 cup granulated sugar
- Using a wooden spoon, stir the sugar until it melts and caramelizes. Stir in the butter until incorporated.3 tablespoons unsalted butter
- Pour the caramelized sugar into the custard mixture, whisking until combined.
- Pour the pie filling into the baked pie crust.1 9-inch pie crust
- Cover with plastic wrap, and place in the refrigerator.
- Chill for at least 2 hours (overnight is best) or until the filling is set.
- Top with whipped cream.Whipped cream
Video
Becky’s Tips
- (Step 1-3) We suggest keeping the custard over low heat and whisking every so often while you cook the caramel on a separate burner. Or even better, cook the custard and caramel simultaneously on separate burners so each stays warm before combining.
- (Step 4) You may notice some tiny pieces of hardened caramel have formed, but if you keep whisking over low-medium heat, those pieces will melt.
- Whisk continuously when cooking the milk/cream mixture to prevent the egg yolks from scrambling.
- You can strain the milk/cream mix to ensure there are no cooked egg pieces.
- Cook the caramel to no hotter than 245°F to prevent it from becoming hard when set.
- Nutritional information does not include optional ingredients.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Caramel Pie Step by Step
Make the Custard: Add 1 cup of brown sugar, ½ cup of all-purpose flour, 4 large egg yolks, and ½ teaspoon of kosher salt to a saucepan set over medium heat. Stir in 1 cup of milk and 1 cup of heavy cream. Whisk continuously for 3-4 minutes, until the mixture thickens to a custard-like consistency. Set aside. (The custard-like mixture should be quite thick. If it’s not, keep cooking and whisking and it will eventually thicken up.)
Make the Caramel: Add 1 cup of granulated sugar to a separate saucepan or skillet over low-medium heat. Using a wooden spoon, stir the sugar until it melts and caramelizes. Stir in 2 tablespoons of unsalted butter until incorporated.
Fill the Pie: Pour the caramelized sugar into the custard mixture, whisking until combined. Pour the pie filling into the baked 9-inch pie crust.
Chill the Pie: Cover the pie with plastic wrap, and place it in the refrigerator. Chill for at least 2 hours (overnight is best) or until the filling is set. Top with whipped cream before serving.
Caramel pie tastes like a rich, buttery soft caramel candy tucked into a flaky pie crust. It’s truly a caramel lover’s dream!
If your caramel pie set up too hard, you may have overcooked the caramel. This caramel pie is meant to be gooey, but it should still set up firm. Be sure to take it off the heat before it reaches 245°F; otherwise, the sugar will have entered the “hard ball” stage, which can cause the pie to come out hard.
Yes! Any pie that contains eggs and dairy should be refrigerated. Do not leave caramel pie out of the refrigerator for more than 2 hours.
It’d be a shame to waste 4 perfectly good egg whites, so plan to make meringue cookies, mini pavlovas, or Pignoli cookies! You can freeze egg whites for future use as well!
