Old Fashioned Caramel Pie
Indulge in the nostalgic allure of this Old Fashioned Caramel Pie, a timeless dessert brimming with rich, buttery caramel flavor nestled in a flaky prebaked crust. Made from scratch, the filling combines perfectly caramelized sugar, velvety milk, and a hint of vanilla for a luscious, pudding-like texture. The addition of egg yolks and butter creates an irresistibly creamy consistency, while the optional whipped cream topping elevates every bite with a light, airy contrast. This recipe is a true celebration of classic techniques, from hand-stirred caramel to careful tempering, making it a perfect centerpiece for family gatherings or special occasions. With just 15 minutes of prep and a couple of hours to set, this sweet treat is both indulgent and surprisingly easy to prepare.
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Recipe Information
Ingredients
- 1.5 cups Granulated sugar
- 4 tablespoons All-purpose flour
- 2 cups Whole milk
- 3 large Egg yolks
- 0.25 teaspoons Salt
- 1 teaspoons Vanilla extract
- 2 tablespoons Butter
- 1 9-inch crust Prebaked pie crust
- 1 cup Whipped cream (optional)
Instructions
In a heavy-bottomed saucepan over medium heat, add 1 cup of the granulated sugar. Stir constantly with a wooden spoon until the sugar melts and turns a deep amber color. Be patient as the sugar caramelizes.
Carefully add 2 cups of whole milk into the melted sugar in small increments, stirring continually. Be cautious, as the mixture will bubble vigorously. Continue stirring until the caramel fully dissolves.
In a medium mixing bowl, whisk together the remaining 0.5 cup of sugar, 4 tablespoons of all-purpose flour, and 0.25 teaspoons of salt.
Incorporate 3 egg yolks into the dry mixture, whisking until smooth. Slowly temper the egg mixture by adding a few spoonfuls of the hot caramel milk while whisking rapidly to prevent curdling.
Pour the tempered egg mixture into the saucepan with the caramel milk. Reduce heat to low and continue stirring for 5-7 minutes until the mixture thickens to a pudding-like consistency.
Remove the saucepan from the heat and stir in 2 tablespoons of butter and 1 teaspoon of vanilla extract until fully incorporated. Let the filling cool slightly for 5 minutes.
Pour the caramel filling into the prebaked 9-inch pie crust, smoothing the top with a spatula.
Allow the pie to cool to room temperature, then place it in the refrigerator to set for at least 2 hours.
Before serving, optionally garnish the pie with whipped cream for a creamy touch.
Nutrition Facts
Calories |
3756 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.8 g | 229% | |
| Saturated Fat | 85.9 g | 430% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 929 mg | 310% | |
| Sodium | 1784 mg | 78% | |
| Total Carbohydrate | 520.9 g | 189% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 387.5 g | ||
| Protein | 43.3 g | 87% | |
| Vitamin D | 6.9 mcg | 34% | |
| Calcium | 859 mg | 66% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1187 mg | 25% | |
*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.
