Salted Caramel Pie

salted caramel pie 1_small
I posted this recipe on Babycenter last year, and it was one of my top 5 of the year. I even went so far as to call it the best pie EVER. At the time, I’d written for Babycenter for six years. And in that six years I’d never titled any food post “Best XXX Ever.” There’s a good reason for that — I was never confident enough that I couldn’t some day make something better.

I had intended to give this pie away like I do with lots of the stuff I make. But the whole Best Pie Ever thing started when I was photographing it a little blob fell off the slice so I had to scoop it up with my fingers to eat it.

Oh Em Gee.

I stopped taking pictures altogether and just snarfed the whole piece. And then another. Burp.

Best Pie Ever. There it is.

Graham cracker crust, salty caramel filling, freshly whipped cream and a bite of sea salt on top. So simple but so much more than the sum of its humble parts.

It’s a given that my family will have pumpkin pie on Thanksgiving. I mean, my husband’s world would end if we didn’t. But I always make one other kind of pie (or my mom does), usually apple, and everyone has a little sliver of both.

This Salted Caramel Pie just kicked Apple’s booty right off my Thanksgiving table. Forever. It is so fricking good.

You can make the caramel portion and the graham cracker crust up to five days ahead of time. Refrigerate separately and combine the day of serving. Add the freshly whipped cream on top just before serving. (Don’t be tempted to add more sugar to the whipped cream. The caramel is very sweet, so the cream should be not as sweet. And then sprinkle the flaky salt on top.

Update: Hey guys – I made this again and, as usual, was doing fifty things at once. I forgot to cover the condensed milk with foil (as stated in the directions below) and ruined the whole batch. Just wanted to post so you don’t do the same! Back to the store with three kids in tow 🙂

Salted Caramel Pie

Salted Caramel Pie


1 1/4 cups graham cracker crumbs (about 5 ounces)

4 tablespoons unsalted butter, melted

2 tablespoons light brown sugar

2 (14-ounce) cans sweetened condensed milk

Flaky sea salt, such as Maldon

2 cups heavy whipping cream

2 tablespoons confectioners' sugar


Preheat the oven to 350°. Combine graham cracker crumbs and brown sugar. Add melted butter and stir until the crumbs are moistened. Press the crumbs evenly into a 9-inch glass or metal pie plate. Bake for about 10 minutes, just until lightly browned. Let cool. Increase the oven temperature to 425°.

Pour condensed milk into a 9-by-13-inch glass baking dish and sprinkle with a scant 1/2 teaspoon of flaky sea salt. Cover the dish with foil and place it in a roasting pan. Add enough hot water to the pan to reach one-third of the way up the side of the baking dish. Bake, lifting the foil to stir 2 or 3 times, until the condensed milk is golden and thickened, about 2 hours; add more water to the roasting pan as necessary. (Don't forget to check the water level several times because it will decrease. I usually have to add 1 or 2 times.) The consistency of the caramel should be like dulce de leche. (Kind of thick and creamy.) Don't worry if it is lumpy; it will smooth out as it chills.

Scrape the caramel filling into the pie crust, smoothing the top. Spray a sheet of plastic wrap with vegetable oil spray and cover the pie. Refrigerate until the filling is chilled and set, at least 4 hours.

In a bowl, using an electric mixer, beat the cream with the confectioners' sugar until firm. Remove the plastic. Mound the whipped cream on top of the pie and sprinkle with flaky sea salt. Cut into wedges and serve.

Adapted from Food and Wine.

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