This is truly a decadent caramel pie that is just perfect for any occasion. If you bring this to your next holiday dinner, you’ll be sure to get some compliments.
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Simple Ingredients
There are no fancy ingredients in this caramel pie. However, it is what you do with those simple ingredients that takes this pie over the top.
Homemade caramel is just so tasty.
Pie Crust
Often, I see recipes for a caramel pie using a graham cracker crust. I do like a graham cracker crust, but with this pie, I really like the crust to be more of a tart crust. By the way, this crust will work well with a tart pan. Your results are sure to be wonderful no matter if you make this into a pie or tart.
This pie can really be made into a tart as well. The crust is tasty and flaky and the filling is a caramel custard.
Serving Suggestions for this Caramel Pie
Sprinkle coarse salt on top just before serving
Place a dab of whipped cream on top just before serving
Serve with a scoop of ice cream
Decadent Caramel Pie
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Kitchen Essentials
Ingredients
Pie Crust
- 9 Oz. all-purpose flour
- 4.5 Oz. granulated sugar
- 1/2 Tsp. salt
- 8 Oz. Butter (unsalted)
- 2 Egg Yolks
Caramel
- 18 Oz. granulated sugar
- 12 Oz. water
- 16 Oz. Heavy Cream
Ingredients to combine with the caramel
- 2 eggs
- 2 Egg Yolks
- 2 Tsp. Vanilla Extract
- Pinch salt
Instructions
Pie Crust
- Mix flour and sugar together well. Cut in butter until crumbly and looks like breadcrumbs. Add egg yolks and mix until forms a dough ball, Do not over mix. Pat into 2 9-inch pie plates or tart pans making sure the press in well. Bake at 400°F about 17-22 minutes or until a rich golden brown. Set aside to cool.
Caramel Filling
- In a pan, combine sugar and water and bring to boil on stove using medium heat. Cook until the sugar is dissolved and the mixture turns into a golden caramel color. Remove from heat and carefully add: the heavy cream. What I do is use a whisk and drizzle in the heavy cream. Stir until smooth, you may have to use a bit of heat again. Let cool slightly and add: the eggs, egg yolks, vanilla extract and salt.
- Pour into the pre-baked pie crust or tart shells and place in 325°F oven and bake until starting to set but still jiggly in the center. About 30-45 minutes.
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I hope that you liked this recipe. If you are looking for more ideas on what to make, here are a few other recipes that you may enjoy.
You can find Victoria crocheting, quilting, and creating recipes. She has cooked in restaurants for over 20 years, including many larger parties. She learned to crochet when she was just 11 years old and has been crocheting ever since; over 50 years now. Over 40 years ago, she loved her first class in sewing and continues to hone her skills in quilting. Many have enjoyed the handmade gifts over the years. In her professional career, she has worked in management in a wide variety of businesses including higher education as a dean of a division. All the while attending college part-time to achieve her doctorate in higher education with an emphasis in e-learning.