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
Caramel pie has many faces. This custard-style 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.
Helpful Tips for Making Caramel Pie
- I’ve made this pie with half and half, whole milk and heavy cream. Surprisingly, I was happiest with the result using half and half the most. If you have to go another direction, I recommend whole milk.
- You may use light or dark brown sugar for this pie. Dark brown will have more of the deeper smoky notes from the molasses, but, both ways are delicious.
- You may 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 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 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.
More Caramel Desserts to Enjoy
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.
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Helpful Kitchen Items:
Caramel Pie Recipe
- 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
- 1/4 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.