I know I’m famous for my caramel cake, but this caramel pie is a straight up hit too boos. It’s probably just as great as you would imagine it would be. I fill a flaky pie crust with a smooth caramel filling. It’s sweet and buttery too. To balance the richness, I add whipped cream. It’s just amazing. Check out my video tutorial to bake along with it.
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Video Tutorial
How to Make Caramel Pie
For the Crust
- Whisk flour, sugar, and salt together then cut in the butter until crumbly.
- Add cold water a little at a time until a dough forms.
- Shape into a ball, wrap, and chill 45–55 minutes.
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For the Filling
- Whisk sugar, flour, eggs, milk, and salt together.
- In a pan, melt and brown the sugar until golden, then add hot water.
- Slowly whisk in the egg mixture and cook until its thickened.
- Remove from the heat then stir in the vanilla and butter.
To Assemble
- Preheat oven to 425°F.
- Roll out the dough, place in your pie plate the line with parchment and add pie weights.
- Bake 15–20 minutes then reduce the heat to 350°F.
- Fill the crust with the filling then brush the crust edges with egg wash, and bake 15–20 minutes.
- Cool, top with whipped cream and serve it up.
Caramel Pie Recipe
Rich, dense and buttery, this Caramel Pie is every caramel lover’s dream!
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Servings: 8 servings
Ingredients
For the Pie Crust
- 1 1/4 cup all purpose flour
- 1 tsp granulated sugar
- 1/2 tsp salt
- 1/2 cup unsalted butter very cold, cut in cubes
- 1/4 cup very cold water up to 1/3 cup
For the Filling
- 1 cup granulated sugar divided
- 1 tbsp all purpose flour
- 1 large egg
- 2 large egg yolks
- 1 1/4 cup whole milk
- pinch of salt
- 1 tbsp hot water
- 2 tsp vanilla extract
- 1 tbsp unsalted butter
- fresh whipped cream for serving
Instructions
For the Crust
- In a medium sized bowl, add flour, sugar and salt and whisk together to combine.
- Next add your butter cubes to flour and using your pastry cutter, cut the butter into the flour mixture until various sized crumbs appear.
- Slowly add the cold water into the flour until a ball of dough forms. Start with 1/4 cup and add more water if you need it. Knead the dough quickly to bring it together. Don't worry if there is any flour left in the bowl.
- Remove the dough from the bowl and round into a ball. Cover the ball tightly with plastic wrap and place in the refrigerator for 45-55 minutes to rest.
For the Filling
- Mix ½ cup sugar with flour. Mix egg and egg yolks and add to sugar mixture. Add milk, and salt and beat well with a whisk then set aside.
- Brown ½ cup of sugar in a heavy pan over medium heat. Allow the sugar to melt slowly. When completely dissolved, continue to cook until syrup is a golden color.
- When sugar is browned, add 1 tbsp of very hot water, whisking constantly. Continue whisking as you slowly add in the egg-milk mixture into the browned sugar. Cook until it thickens.
- Remove from heat and add vanilla and butter.
To Assemble
- Preheat the oven to 425 degrees.
- Remove dough from the fridge and add a bit of flour to a working surface or clean counter and place dough on it. Using a rolling pin, quickly roll dough out to about 1/4-1/3 inch thickness and place in your pie plate.
- Line the dough with parchment paper and add pie weights to your crust then bake for 15-20 minutes.
- Next remove pie crust from the oven and lower the temperature to 350.
- Pour filling into baked pie crust. Brush the outside crust with a little egg wash (just 1 egg whisked with 1 teaspoon of water).
- Bake at 350 degrees for 15-20 minutes then allow to cool, then top with fresh whipped cream and serve.
Video
Notes
As a general rule of thumb, if a pie contains eggs or milk in its filling it should be refrigerated. Although you can warm it up for serving, this pie should be wrapped in aluminum foil or stored in an airtight container then placed in the refrigerator. Leftover Caramel Pie will keep for up to 4 days.
Alternatively, this pie can also be frozen. It might lose a bit of its integral structure but it’s better than letting it go to waste. Wrap tightly in plastic wrap, place in a freezer bag and freeze for up to 2 months. When ready to eat, thaw in the fridge.
Nutrition
Calories: 335kcal | Carbohydrates: 43g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 173mg | Potassium: 97mg | Fiber: 1g | Sugar: 28g | Vitamin A: 555IU | Calcium: 63mg | Iron: 1mg
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Can I add sea salt on top before I bake it for a salted caramel taste
I love that idea!
Your recipe is delicious! It takes me back to the holiday gatherings frim my childhood. My granny always made the best caramel pies and we fought over the last piece. Thanks for a recipie that’s a near copy of my Granny’s.
Looks just like my grandma recipe. Except she always made meringue instead of cool whip. Thank you for this recipe. Can’t wait to make it!!!