Decadent Caramel Pie

This pie can really be made into a tart as well. The crust is tasty and flaky and the filling is a caramel custard. 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.  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.

Caramel Pie
Caramel Pie

Serving Suggestions

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

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Decadent Caramel Pie Yum
Decadent Caramel Pie
Course Dessert, Pie
Cuisine American
Keyword caramel, pie, recipe
Prep Time 20 minutes
Cook Time 65 minues
Servings
slices
Ingredients
Pie Crust
Caramel
Ingredients to combine with the caramel
Course Dessert, Pie
Cuisine American
Keyword caramel, pie, recipe
Prep Time 20 minutes
Cook Time 65 minues
Servings
slices
Ingredients
Pie Crust
Caramel
Ingredients to combine with the caramel
Decadent Caramel Pie
Instructions
Pie Crust
  1. 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
  1. 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.
  2. 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.
Recipe Notes

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