Salted Caramel Pie Recipe

An irresistibly creamy salted caramel pie recipe with a flaky crust, rich caramel filling, and whipped topping. This crowd-pleasing dessert is perfect for holidays and family gatherings.

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Course: Dessert

Cuisine: American

Prep Time: 30

Cook Time: 45

Chill Time: 4

Total Time: 5 15

Servings: slices

Calories: 450kcal

Cost: $6

Equipment

1 9-inch pie pan For baking the crust
1 Saucepan Heavy-bottomed for caramel preparation
1 Stand or hand mixer For whipped cream
1 Fine-mesh sieve To strain caramel
1 Rolling Pin For pie crust
1 Candy thermometer Optional but helpful for caramel

Ingredients

Buttery Pie Crust

1.5 cups all-purpose flour
0.5 cup unsalted butter Cold, cubed
0.25 cup granulated sugar
1 egg yolk
2–3 tablespoon ice water Add gradually
0.5 teaspoon vanilla extract
1 pinch sea salt

Caramel Filling

1 cup granulated sugar
6 tablespoon unsalted butter
0.5 cup heavy cream
1 teaspoon vanilla extract
1 teaspoon flaky sea salt
3 large eggs
0.25 cup condensed milk caramel Optional, for richness

Topping

1 cup heavy cream For whipping
3 tablespoon powdered sugar
2 tablespoon caramel sauce To marble into the cream
flaky sea salt For garnish

Instructions

Combine flour, sugar, and salt; cut in butter until crumbly.
Mix yolk and vanilla; add ice water until dough forms.
Chill, roll out, and pre-bake crust at 375°F for 15 minutes.
Cook sugar until amber, whisk in butter, cream, salt, and vanilla.
Cool caramel, temper eggs, combine, pour into crust.
Bake at 350°F for 25–30 min; cool and chill 4 hrs.
Whip cream, sugar, and caramel; spread over pie.
Sprinkle sea salt; slice and serve.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition