Posted by This Caramel Pie features a silky, smooth caramel custard nestled in a flaky all-butter pastry crust, making it the perfect holiday dessert. Topped with fresh whipped cream and chopped pecans, it’s irresistible!
Why You’ll Love This Caramel Pie Recipe
- Simple Ingredients: This recipe uses basic pantry staples—no special ingredients are required!
- Homemade Caramel: The caramel is made from scratch with just two ingredients and takes only 5 minutes to prepare, enhancing the flavor.
- Smooth, Creamy Custard: The caramel custard filling is light, smooth, and creamy, without any complicated egg tempering.
- Make-Ahead: The pie can be made the day before, leaving you stress-free for your holiday dinner party. Just decorate with whipped cream before serving!
Ingredients Needed
For the All-Butter Pastry Crust (enough for one pie):
- 1 ¼ cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 2-3 tablespoons ice water
For the Caramel Filling:
- 5 large egg yolks
- 1/2 cup brown sugar (packed)
- 1 tablespoon cornstarch (or use flour as a substitute)
- 1 ½ cups whole milk
- 1/2 cup white sugar
- 2 tablespoons water
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
For the Topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar (optional)
- 1/2 cup chopped pecans
How to Make Caramel Pie
Step 1: Make the Pie Crust
- Prepare the dough: In a large mixing bowl, combine the flour and salt. Add the cubed butter and rub it into the flour using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
- Add water: Gradually add ice water, one tablespoon at a time, mixing until the dough starts to come together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 1 hour.
- Roll out the dough: After chilling, roll the dough out on a floured surface into a 12-inch circle. Transfer it into a pie pan, trim the edges, and crimp the edges using your fingers or a fork.
- Bake the crust: Preheat your oven to 350°F (180°C). Line the crust with parchment paper, fill with pie weights, and bake for 20 minutes. Remove the paper and weights, dock the base with a fork, and bake for another 15-20 minutes until golden brown. Let it cool.
Step 2: Make the Caramel Filling
- Prepare the custard: In a saucepan, whisk together the egg yolks, brown sugar, and cornstarch. Gradually whisk in the milk until smooth.
- Cook the custard: Place the saucepan over medium heat and whisk constantly. Once the mixture thickens and starts to bubble, cook for another minute, then remove from heat.
- Make the caramel: In a separate saucepan, combine the white sugar and water over medium heat. Stir until the sugar dissolves, then stop stirring and swirl the pan occasionally until the caramel turns amber in color.
- Combine caramel with custard: Carefully add the hot caramel and butter to the custard, whisking vigorously until smooth. Add vanilla extract and mix well.
- Strain the filling: Pour the caramel custard through a fine-mesh sieve to remove any lumps. Pour the strained filling into the cooled pie crust and smooth the top. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
Step 3: Prepare the Whipped Cream and Assemble
- Whip the cream: Using a hand mixer, whip the heavy cream and powdered sugar (if using) until stiff peaks form.
- Top the pie: Spoon the whipped cream over the chilled caramel filling. Swirl it with the back of a spoon for a decorative effect.
- Add pecans: Sprinkle the chopped pecans over the whipped cream for added texture and flavor.
- Serve: Slice and serve immediately, or keep chilled until ready to serve.
Recipe Pro Tips
- Don’t overwork the dough: Overworking the dough can make it tough. Handle it gently for a flaky crust.
- Chill the dough: Let the dough rest in the fridge before rolling it out to prevent shrinkage during baking.
- Whisk constantly: When making the custard, whisk constantly to prevent it from curdling.
- Use fresh ingredients: Fresh eggs and high-quality butter make a big difference in the taste of the filling and crust.
Recipe FAQs
Can I use a store-bought crust? Yes, you can use a pre-made pie crust if you’re short on time. Just follow the instructions on the package for baking.
How do I store leftover pie? Store leftover pie in the refrigerator, covered with plastic wrap, for up to 3 days.
Can I make this pie in advance? Yes! This pie can be made a day or two in advance. Just add the whipped cream and pecans right before serving.
Can I make this pie without caramelizing sugar? While the caramelized sugar adds depth of flavor, you could use store-bought caramel sauce as a shortcut. However, making your own caramel gives the pie a richer, more complex taste.
More Caramel Recipes You’ll Love
- Caramel Flan: A creamy, smooth custard with a rich caramel sauce.
- Caramel Brownies: Fudgy brownies with a gooey caramel swirl.
- Salted Caramel Truffles: Decadent chocolate truffles with a salted caramel center.
This Incredible Caramel Pie is a must-have dessert for your holiday table. With a buttery, flaky pie crust and a creamy, silky caramel filling, it’s the ultimate make-ahead treat that will impress every guest.
Prep Time: 30 minutes
Cook Time: 30 minutes
Chill Time: 5 hours
Category: Pies & Tarts
Cuisine: American
Servings: 1 (9-inch pie)
Calories: 4576 kcal
Ingredients
For the All-Butter Pie Crust:
- 220 g (1 ¾ cups) plain flour (all-purpose)
- ¼ tsp fine salt
- 115 g (½ cup) unsalted butter, cold and cubed
- 45-60 ml (3-4 tbsp) ice-cold water
- 1 egg white (for brushing)
For the Caramel Pie Filling:
- 70 g (⅓ cup) brown sugar
- 48 g (¼ cup) corn flour (cornstarch)
- ¼ tsp fine salt
- 5 large egg yolks
- 2 tsp vanilla extract (or vanilla bean paste)
- 600 ml (2 ½ cups) whole milk
- 150 g (¾ cup) granulated sugar
- 30 ml (2 tbsp) water
- 30 g (2 tbsp) unsalted butter
For Decoration:
- 240 ml (1 cup) double cream (heavy cream)
- 30 g (2 tbsp) toasted pecans, finely chopped
- ¼ tsp flaked sea salt
Instructions
1. Prepare the Pie Crust:
- In a large mixing bowl, combine flour and salt. Add cubed butter and toss to coat. Using your fingers, rub the butter into the flour until it resembles coarse crumbs with pea-sized pieces.
- Gradually add ice-cold water, a tablespoon at a time, mixing until the dough starts to hold together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 1 hour.
- Once chilled, roll the dough on a lightly floured surface to a 30 cm (12-inch) circle. Place it in a 9-inch pie pan, pressing gently to fit. Trim excess dough, leaving about 1.5 cm (½ inch) around the edge, and crimp the edges.
- Preheat the oven to 180°C (350°F). Refrigerate the pie shell for 20 minutes, then line it with parchment paper and fill with baking beans. Bake for 20 minutes. Remove the parchment and beans, brush the crust with egg white, and bake for another 15-20 minutes until golden. Set aside to cool.
2. Make the Caramel Filling:
- In a saucepan, whisk together brown sugar, corn flour, and salt. Add egg yolks and vanilla extract, and whisk until smooth.
- Gradually whisk in the milk, then cook over low-medium heat, stirring constantly, until the mixture thickens. Once it begins to bubble, cook for another minute before removing from heat.
- In a separate saucepan, combine granulated sugar and water. Stir over medium heat until the sugar dissolves, then swirl the pan until the mixture turns amber in color. Remove from heat.
- Immediately add the caramel to the pastry cream, whisking in butter until smooth and fully combined.
3. Assemble the Pie:
- Set a fine-mesh sieve over the pie crust and pour the caramel filling through to remove any lumps. Smooth the top with a spatula, then cover the pie with plastic wrap, pressing it directly onto the surface. Refrigerate for at least 4 hours, or overnight, to allow the filling to set.
4. Decorate:
- Whip the cream to firm peaks and spoon it over the set caramel filling, creating a swirl. Sprinkle the toasted pecans and sea salt on top. Serve chilled for the best texture and flavor.
Tips:
- Don’t overwork the dough to avoid tough pastry.
- Chill the dough before and after rolling it out to prevent shrinking.
- Bake the crust until golden for the perfect texture.
- Let the filling cook for long enough to ensure the eggs are fully cooked.
- Allow the pie to chill properly for the filling to set and firm up.
Storage:
- Store the pie in the refrigerator for up to 3-4 days. It’s best served chilled and should not be frozen, as the caramel texture may change.