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Caramel Pie Recipe

The filling for this Caramel Pie Recipe is rich and buttery just as a pie of this nature should be. It’s topped with whipped cream, a sprinkling of toasted pecans and bits-o-brickle for crunch.

Caramel Pie Recipe

Easy Caramel Pie Recipe

How do you make a homemade caramel pie? Caramel pie has many faces. This custard-style caramel pudding pie hearkens back to the type my sweet Southern Grandma’s would have made, cooking a homemade custard for the filling. I’m an equal opportunity caramel fan so, whether the pie is made with a simple no-bake filling like my caramel snickers candy bar pie or combined with coconut for a salted caramel coconut cream pie I would never turn a piece of caramel pie down.

Step-by-step preparation images and ingredients for caramel pie

How to Make the Best Homemade Caramel Pie Recipe

The caramel filling for this pie can be served as a pudding all on it’s own. Its creamy and decadent texture is simply heavenly.

  • Ingredients you’ll need to make this Southern Caramel Pie recipe: One 9 inch baked deep dish pie shell, egg yolks, butter, half and half, cornstarch, light or dark brown sugar and English toffee bits and toasted pecans for garnishing the whipped cream on top. You can use whipped topping or fresh whipped cream for the top.
  • I’ve experimented with the caramel filling for this pie using half and half, whole milk and heavy cream. Surprisingly, I was happiest with the end result using half and half the most. If you choose to use something other than half and half, I recommend whole milk.
  • You can use light or dark brown sugar for this caramel pie. Dark brown sugar will have more of the deeper smoky notes from the molasses, but both ways are delicious, it’s your call.
  • You can use a refrigerated crust, frozen crust or homemade crust for this pie. If you’d like to make your own, my flaky pie crust recipe works perfectly.
  • When mixing the cornstarch together with the half and half make sure the half and half is cold to prevent clumping.
  • For a time saver, you can toast the pecans while the crust bakes. Cool, then place into a Ziploc bag to keep fresh until just before serving.
  • Patience is key when making this pie so, don’t rush the process. Allow ample time for the pie to set before attempting to cut.
  • This pie should be stored chilled in the refrigerator for at least 4 hours, even overnight before cutting to allow the filling to set. Top with whipped cream, toasted pecans and toffee bits just before serving.
  • You can freeze caramel pie for up to 2 months. Thaw in the refrigerator overnight and frost the top with whipped topping garnishing with pecans and toffee bits when you plan on serving it.


Single piece of caramel pie on a dessert plate

More Southern Style Caramel Desserts to Make

During the warm weather months, I love whipping up this delightful caramel apple fluff that requires no cooking at all. At the holidays, a pecan praline caramel trifle or harvest favorite, caramel apple poke cake. You may also enjoy these caramel apple cheesecake bars from The Recipe Rebel.

Whole caramel pie with whipped cream, pecan and bits-o-brickle


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Caramel Pie Recipe

Prep Time20 minutes
Cook Time15 minutes
Chilling time3 hours
Total Time3 hours 35 minutes
Course: Dessert, Pie
Cuisine: American
Keyword: caramel-pie, caramel-pie-recipe
Servings: 8 servings
Calories: 534kcal


  • 1 9 inch deep dish pie shell baked
  • 1/3 cup toasted pecan pieces
  • 1 1/4 cup packed light or dark brown sugar
  • 1/4 cup salted butter
  • 2 1/2 cups half and half divided
  • 1/3 cup cornstarch
  • 4 large egg yolks
  • 1 tsp pure vanilla extract
  • 1/4 cup bits-o-brickle (English toffee bits)
  • 2 cups frozen whipped topping, thawed OR freshly whipped cream


  • Preheat oven to 350°F. Spread pecans in a single layer on a baking sheet. Toast for 6-8 minutes then cool. (This can be done while pie crust is baking, if desired)
  • To make filling: In a heavy bottomed saucepan, melt together butter and brown sugar over medium heat. Add 2 cups half and half. Cook over medium for 5 minutes, or until mixture begins to bubble along the edge.
  • Meanwhile, whisk together remaining 1/2 cup cold half and half, cornstarch and eggs. Add 1/4 cup hot liquid from saucepan to temper. Stream tempered eggs into saucepan, whisking constantly.
  • Cook over medium heat until mixture begins to thicken, whisking constantly. Lower heat to simmer and allow to bubble while whisking for 1-2 minutes longer.
  • Remove from heat, add vanilla. Mix well. Pour into crust. Cool at room temperature for 5 minutes, then cover filling with plastic wrap and chill completely. Chill for at least 4 hours or overnight.
  • After pie is completely chilled and filling is set, carefully remove plastic wrap and smooth top, if needed. Frost pie with whipped topping and sprinkle with toasted pecans and bits-o-brickle.
  • Chill until serving. Store leftovers chilled.


Serving: 1serving | Calories: 534kcal | Carbohydrates: 61g | Protein: 6g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 206mg | Potassium: 204mg | Fiber: 1g | Sugar: 38g | Vitamin A: 655IU | Vitamin C: 1mg | Calcium: 132mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!


  1. I have two questions! Do I need to let the brown sugar melt with the butter? Or just let the butter melt and mix with the still-solid brown sugar?
    And how much vanilla do you add at the end?
    Looks so yummy! Can’t wait to try!

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