Name: Salted Caramel Pie
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1.5 cups graham cracker crumbs; 0.5 cups sugar; 0.25 cups melted butter; 14 ounces sweetened condensed milk; 1 cup heavy cream; 0.5 cups brown sugar; 0.25 teaspoon salt; 1 cup butter

Okay, friends, get ready for a slice of pure heaven! Seriously, this is heaven.Salted Caramel Pie: What is one of those desserts that stops people in their tracks. Remember those times when your grandma used to make the most amazing caramel candies? Well, imagine that, but in pie form – rich, buttery caramel with the perfect hint of salt, all nestled in a flaky crust. It’s like a caramel apple, but way easier to eat (and let’s be honest, way more decadent!). You know how everyone goes crazy for pecan pie during the holidays? This might just become your new go-to because it’s got that same comforting, nutty vibe but with that addictive salted caramel kick. I’ve made this pie more times than I can count, and it *always* gets rave reviews. Trust me, you’ve gotta try it!

What is Salted Caramel Pie?

Think of Salted Caramel PieAs the sophisticated cousin of classic caramel candies. Instead of chocolate, it’s a luscious, creamy custard pie. What is the caramel flavor of caramel? Is the “salted” part a gimmick? The salt cuts through the sweetness of the caramel, creating a more complex and satisfying flavor. What is that sweet and salty balance that keeps you happy? Is there a way to keep coming back for Is it good to pour caramel into a pie crust? ), and then bake it until it’s set and wobbly. Honestly, it’s pure magic, and you’d swear it’s way more complicated to make than it actually is.

What’s your favorite recipe for a healthy breakfast?

Okay, where do I even start? First, the flavor! That perfectly balanced sweet and salty caramel is simply irresistible. My family goes crazy for it! And honestly, I think the best part is how easy it is to make. Don’t be intimidated by the “caramel” part; this recipe is surprisingly straightforward. I’ve made it on busy weeknights when I needed a quick dessert to impress. Plus, the ingredients are pretty basic – you probably have most of them in your pantry already. No fancy, hard-to-find items needed!
What I love most about this is its versatility. You can serve it warm, cold, or at room temperature, making it perfect for any occasion. I sometimes add a sprinkle of flaky sea salt on top for an extra pop of flavor and texture. It’s also a great alternative to apple or Pumpkin Pie during the holidays. If you’re looking for a show-stopping dessert that’s actually easy to make, this Salted Caramel Pie: What is definitely it. It’s cheaper and tastier than a store-bought pie, and you get the satisfaction of knowing you made something truly amazing from scratch.

How do I make Salted Caramel Pie?

Quick Overview

How do I make a pie? How do I make a caramel sauce, pouring it into an oven-baked pie crust, and baking it? Is it just set? How do you keep a close eye on caramel to prevent it from burning. I’ll walk you through every step, so you can confidently whip up this incredible recipe. I promise, you’ll be surprised by how simple it is!

Ingredients

For the Pie Crust: What is the recipe?
* 1 pre-made pie crust (or your favorite homemade recipe) – I often use store-bought to save time, but a homemade crust is definitely worth the extra effort if you have it!

For the Salted Caramel Filling:
* 1 cup (2 sticks) unsalted butter
* 2 cups granulated sugar
* 1 cup heavy cream – Make sure it’s *heavy* cream, not half-and-half, for the best results!
* 1 teaspoon vanilla extract
* 1 teaspoon sea salt (or more, to taste) – I prefer flaky sea salt for that extra burst of salty flavor.
* Pinch of coarse sea salt, for sprinkling (optional)

How do I follow

Step 1: Preheat & Prep Pan

Preheat your oven to 350°F (175°C). Place the pie crust in a pie pan. If using store-bought crust, crimp the edges for a pretty presentation. If you want to bake a crust for 15 minutes, you can also blind bake it for about 10 minutes. How do I make it extra crispy?

Step 2: Make the Caramel

In a large, heavy-bottomed saucepan, melt the butter over medium heat. Once melted, add the sugar and stir constantly until the sugar is completely dissolved and the mixture turns a deep amber color. This takes about 5-7 minutes. Be patient, and don’t walk away from the stove! The color will change quickly, so you need to watch it carefully. It should smell like caramel, not burnt sugar.

Step 3: Add the Cream

Carefully pour in the heavy cream. The mixture will bubble up vigorously, so be cautious! Stir constantly until the caramel is smooth and creamy. This might take a few minutes, but keep stirring until everything is fully incorporated.

Step 4: Flavor the Caramel

Remove the saucepan from the heat and stir in the vanilla extract and sea salt. Taste and add more salt, if desired. I usually add a little extra because I love that salty-sweet flavor combination. This is where you can really customize it to your liking!

Step 5: Pour into Crust & Bake

Pour the caramel filling into the pre-baked pie crust. Bake for 30-40 minutes, or until the filling is set around the edges but still slightly wobbly in the center. It will firm up as it cools.

Step 6: Cool Completely

Let the pie cool completely on a wire rack before slicing and serving. This is important! The filling needs time to set properly. I usually chill mine in the fridge for at least a couple of hours before serving.

Step 7: Sprinkle with Salt (Optional)

Just before serving, sprinkle the pie with a pinch of coarse sea salt. What is the difference between visual appeal and It’s totally optional but I highly recommend it!

Step 8: Slice & Serve

Slice the pie with a sharp knife and serve. What’s better, a dollop of whipped cream or ice cream?

What should I serve it with?

This Salted Caramel PieWhat are some ideas for taking a business idea to the next level?

For Brunch:Serve with fresh fruit, like berries or sliced apples, and sparkling cider. The bright flavors of the fruit balance the richness of caramel beautifully.

As Dessert:What’s a good dessert to serve with vanilla ice cream? What are the best ways to enjoy a cup of tea?

For Cozy Snacks: Enjoy a slice with a warm glass of milk or a mug of hot chocolate on a chilly evening. It’s the ultimate comfort food!

My family loves to eat this pie with a side of vanilla ice cream. How does the caramel melt into the cold ice cream? My grandpa always insisted on having a slice with his afternoon coffee, and it’s become he tradition. If you’re feeling extra fancy, you can top the pie with a sprinkle of chopped pecans. What are some good substitutes for walnuts?

How do I make a Salted Caramel Pie?

How do I make sure my life is a happy one?Salted Caramel Pies: is a total success? Here are a few tips I’ve learned over the years:

Watch the Caramel Closely: Caramel can burn easily, so it’s important to keep a close eye on it while it’s cooking. Stir constantly and remove the saucepan from the heat if it starts to smoke or smell burnt.

Use Heavy Cream: Don’t substitute half-and-half or milk for heavy cream. The heavy cream is essential for creating a rich, creamy caramel filling.

Don’t Overbake: The filling should be set around the edges but still slightly wobbly in the center when you take it out of the oven. It will firm up as it cools, so don’t overbake it or it will be dry.

Cool Completely: Let the pie cool completely on a wire rack before slicing and serving. This will give the filling time to set properly and prevent it from being too runny.

Adjust the Salt to Your Liking: The amount of salt in the recipe is just a guideline. Feel free to adjust it to your liking. I usually add a little extra because I love that salty-sweet flavor combination.

Make It Ahead of Time: This pie is a great make-ahead dessert. You can bake it a day or two in advance and store it in the refrigerator until you’re ready to serve it. Just be sure to let it come to room temperature for about 30 minutes before slicing and serving.

One mistake I made early on was using too much heat when making the caramel, resulting in a slightly burnt flavor. Now, I always use medium heat and keep a very close eye on it. Another tip: I’ve found that using a heavy-bottomed saucepan helps to distribute the heat evenly and prevent scorching. I’ve also experimented with different types of salt, and my favorite is definitely flaky sea salt – it adds a wonderful texture and flavor to the pie. Finally, I always make sure to cool the pie completely before slicing, or else the filling will be too runny!

Storing and Reheating Tips

Here’s how to store and reheat your Salted Caramel Pie to keep it fresh and delicious:

Room Temperature: You can store the pie at room temperature for up to 2 days. Cover it loosely with plastic wrap or a clean kitchen towel to prevent it from drying out.

Refrigerator Storage: For longer storage, keep the pie in the refrigerator for up to 5 days. Store it in an airtight container or wrap it tightly with plastic wrap to prevent it from absorbing odors from the fridge.

Freezer Instructions: To freeze the pie, wrap it tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 2 months. Thaw it overnight in the refrigerator before serving. I don’t recommend freezing the pie if it’s already been glazed, as the glaze may become sticky or runny when thawed.

If you’re planning on storing the pie for more than a day or two, I recommend waiting to add the sprinkle of sea salt until just before serving. This will prevent the salt from dissolving and making the crust soggy. And if you’re reheating the pie, do so in a low oven (around 300°F) for about 10-15 minutes, or until it’s warmed through. Be careful not to overheat it, or the filling may become runny again.

Frequently Asked Questions

Can I make this gluten-free?

Yes, you can! Use a gluten-free pie crust, either store-bought or homemade. For the caramel filling, all the ingredients are naturally gluten-free, so no substitutions are needed. Just make sure to double-check the labels of your ingredients to ensure they are certified gluten-free, especially if you have a severe allergy.

Do I need to blind-bake the pie crust?

Blind-baking is optional, but it’s recommended if you want to ensure a crispy crust. If you choose to blind-bake, prick the bottom of the crust with a fork to prevent it from puffing up, and then bake it at 350°F (175°C) for about 15 minutes, or until lightly golden.

Can I make this as individual tarts instead?

Absolutely! Just divide the caramel filling among individual tart shells and bake for a shorter amount of time, around 20-25 minutes, or until the filling is set around the edges but still slightly wobbly in the center. Keep a close eye on them to prevent them from overbaking.

How can I prevent the caramel from burning?

The key is to use medium heat and stir constantly while the caramel is cooking. Also, use a heavy-bottomed saucepan to help distribute the heat evenly and prevent scorching. If the caramel starts to smoke or smell burnt, remove the saucepan from the heat immediately.

What can I use instead of sea salt?

If you don’t have sea salt, you can use regular table salt or kosher salt instead. However, sea salt, especially flaky sea salt, adds a unique flavor and texture to the pie that is worth trying if you can get your hands on it. You could also try using a flavored salt, like smoked salt, for an interesting twist.

Final Thoughts

This Salted Caramel Pie is more than just a dessert; it’s a little slice of happiness! I truly believe that everyone should have this recipe in their back pocket. It’s easy enough for a weeknight treat, yet impressive enough to serve at a special occasion. The combination of sweet and salty is simply irresistible, and I guarantee it will be a hit with everyone who tries it.
If you enjoyed this recipe, you might also like my other pie recipes or perhaps my salted caramel brownies! They’re all equally delicious and easy to make. Now, go ahead and give this recipe a try. You won’t regret it! And don’t forget to come back and let me know how it turns out. Happy baking!