Caramel Pie
Indulge in the ultimate dessert decadence with this rich and creamy Caramel Pie, a show-stopping treat that’s as easy to make as it is irresistible to eat. Featuring a buttery graham cracker crust, a luscious homemade caramel filling created from velvety dulce de leche, and an optional drizzle of caramel sauce with a sprinkle of sea salt for the perfect sweet-savory balance, this pie is pure perfection. With minimal prep time and a simple water bath technique to achieve that signature caramel richness, this recipe is ideal for both novice bakers and seasoned dessert enthusiasts. Serve it chilled, topped with whipped cream, for a luxurious finale to any meal!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 2 tablespoons Granulated sugar
- 6 tablespoons Unsalted butter, melted
- 2 cans Sweetened condensed milk
- 1 cup Heavy cream
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Coarse sea salt (optional)
- 1 cup Whipped cream (optional topping)
- 2 tablespoons Caramel sauce (optional drizzle)
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
Press the crumb mixture evenly into the bottom and up the sides of a 9-inch pie dish to form the crust. Bake the crust for 8-10 minutes, or until lightly golden. Remove from the oven and let it cool completely.
Reduce the oven temperature to 325°F (160°C).
To make the caramel filling, pour the sweetened condensed milk into a 9x13-inch glass baking dish. Cover tightly with aluminum foil.
Place the glass dish into a large roasting pan and carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the glass dish.
Bake the condensed milk for 1 hour and 30 minutes, or until it turns a deep caramel color, stirring every 30 minutes to ensure even cooking. (This process creates dulce de leche.)
Once the caramel (dulce de leche) is ready, remove it from the oven and let it cool slightly.
In a small saucepan over medium heat, combine the heavy cream and the cooled caramel, whisking until smooth and fully combined. Stir in the vanilla extract.
Pour the caramel mixture into the prepared crust. Smooth the top with a spatula and refrigerate the pie for at least 4 hours, or until set.
Just before serving, optionally garnish with whipped cream, a drizzle of caramel sauce, and a sprinkle of coarse sea salt for added flavor.
Slice and serve your caramel pie chilled. Enjoy!
Nutrition Facts
Calories |
728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.1 g | 51% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 417 mg | 18% | |
| Total Carbohydrate | 79.8 g | 29% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 69.9 g | ||
| Protein | 10.0 g | 20% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 309 mg | 24% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 415 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
