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Caramel Pie Recipe

Caramel Pie Recipe

Course Dessert, Pie
Cuisine American
Keyword caramel-pie, caramel-pie-recipe
Prep Time 20 minutes
Cook Time 15 minutes
Chilling time 3 hours
Total Time 3 hours 35 minutes
Servings 8 servings
Calories 534kcal


  • 1 9 inch deep dish pie shell baked
  • cup toasted pecan pieces
  • 1 ¼ cup packed light or dark brown sugar
  • ¼ cup salted butter
  • 2 ½ cups half and half divided
  • cup cornstarch
  • 4 large egg yolks
  • 1 teaspoon pure vanilla extract
  • ¼ 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 ½ cup cold half and half, cornstarch and eggs. Add ¼ 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