Updated
Caramel Pie is a deliciously sweet pie that’s perfect for the holidays. This homemade pie features a rich and creamy caramel custard filling piled high atop a perfectly baked pie crust. This no-bake recipe is great for freeing up oven space on a busy holiday. I’m all about simple recipes, and this is a classic and delicious option that will wow any crowd.
Pin this recipe for later!
Pin ItCaramel Pie Recipe
Caramel Pie is one of my favorite pies to make. All you have to do is whip up the caramel filling, pour it into the pie crust, and let it set. It’s so simple, yet it tastes like rich, buttery soft caramel candy tucked into a flaky pie crust. It’s truly a caramel lover’s dream!
This pie is also super easy to customize if you want to change the flavor a touch—simply add a pinch of sea salt to the filling to balance the sweetness, fold in salted chopped pecans or shredded coconut, or spread a thin layer of chocolate ganache on the crust before filling the pie.
Caramel Pie Recipe
Equipment
- Kitchen Scale (optional)
- Pie Pan
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, do not substitute
- 1 cup granulated sugar 200 grams
- 3 tablespoons unsalted butter 42 grams (⅜ stick), salted works too
- 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, whisking continuously to prevent the egg yolks from scrambling.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. If tiny pieces of hardened caramel have formed, keep whisking over low-medium heat so they melt.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
Becky’s Tips
- Cook the custard and caramel simultaneously on separate burners so each stays warm before combining.
- 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.
- Use leftover egg whites to make meringue cookies, mini pavlovas, or Pignoli cookies! You can freeze egg whites for future use as well!
- 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 and serve: 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.
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.
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 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.
