By Becky Hardin
Updated May 21, 2025
Caramel Pie is a deliciously sweet pie that’s perfect for the holidays. This homemade pie features a rich and creamy caramel custard filling piled high atop a perfectly baked pie crust. This no-bake recipe is great for freeing up oven space on a busy holiday. I’m all about simple recipes, and this is a classic and delicious option that will wow any crowd.
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Caramel Pie Recipe
Caramel Pie is one of my favorite pies to make. All you have to do is whip up the caramel filling, pour it into the pie crust, and let it set. It’s so simple, yet it tastes like rich, buttery soft caramel candy tucked into a flaky pie crust. It’s truly a caramel lover’s dream!
This pie is also super easy to customize if you want to change the flavor a touch—simply add a pinch of sea salt to the filling to balance the sweetness, fold in salted chopped pecans or shredded coconut, or spread a thin layer of chocolate ganache on the crust before filling the pie.
Ingredients1x2x3x
- ▢ 1 9-inch pie crust 213 grams; baked according to the package
- ▢ 1 cup brown sugar 213 grams
- ▢ ½ cup all-purpose flour 60 grams
- ▢ 4 large egg yolks 56 grams
- ▢ ½ teaspoon kosher salt
- ▢ 1 cup milk 227 grams, 2% or whole
- ▢ 1 cup heavy cream 227 grams, do not substitute
- ▢ 1 cup granulated sugar 200 grams
- ▢ 3 tablespoons unsalted butter 42 grams (⅜ stick), salted works too
- ▢ Whipped cream optional, for topping
Video
Instructions
- Add the brown sugar, flour, egg yolks, and salt to a saucepan set over medium heat. Stir in the milk and heavy cream, whisking continuously to prevent the egg yolks from scrambling. 1 cup brown sugar, ½ cup all-purpose flour, 4 large egg yolks, 1 cup milk, ½ teaspoon kosher salt, 1 cup heavy cream
- Whisk continuously for 3-4 minutes, until the mixture thickens to custard-like consistency. Set aside. (The custard-like mixture should be quite thick. If it’s not, keep cooking and whisking and it will eventually thicken up.)
- Add the granulated sugar to a separate saucepan or skillet over low-medium heat. 1 cup granulated sugar
- Using a wooden spoon, stir the sugar until it melts and caramelizes. Stir in the butter until incorporated. If tiny pieces of hardened caramel have formed, keep whisking over low-medium heat so they melt. 3 tablespoons unsalted butter
- Pour the caramelized sugar into the custard mixture, whisking until combined.
- Pour the pie filling into the baked pie crust. 1 9-inch pie crust
- Cover with plastic wrap and place in the refrigerator.
- Chill for at least 2 hours (overnight is best) or until the filling is set.
- Top with whipped cream. Whipped cream
Equipment
- Kitchen Scale (optional)
- Pie Pan
Becky’s Tips
- Cook the custard and caramel simultaneously on separate burners so each stays warm before combining.
- You can strain the milk/cream mix to ensure there are no cooked egg pieces.
- Cook the caramel to no hotter than 245°F to prevent it from becoming hard when set.
- Use leftover egg whites to make meringue cookies , mini pavlovas , or Pignoli cookies ! You can freeze egg whites for future use as well!
- Nutritional information does not include optional ingredients.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Caramel Pie Step by Step
Make the custard: Add 1 cup of brown sugar, ½ cup of all-purpose flour, 4 large egg yolks, and ½ teaspoon of kosher salt to a saucepan set over medium heat. Stir in 1 cup of milk and 1 cup of heavy cream. Whisk continuously for 3-4 minutes, until the mixture thickens to a custard-like consistency. Set aside. (The custard-like mixture should be quite thick. If it’s not, keep cooking and whisking and it will eventually thicken up.)
Make the caramel: Add 1 cup of granulated sugar to a separate saucepan or skillet over low-medium heat. Using a wooden spoon, stir the sugar until it melts and caramelizes. Stir in 2 tablespoons of unsalted butter until incorporated.
Fill the pie: Pour the caramelized sugar into the custard mixture, whisking until combined. Pour the pie filling into the baked 9-inch pie crust.
Chill and serve: Cover the pie with plastic wrap and place it in the refrigerator. Chill for at least 2 hours (overnight is best) or until the filling is set. Top with whipped cream before serving.
How to Store
Store leftover old fashioned caramel pie in an airtight container in the refrigerator for up to 4 days. Enjoy cold, at room temperature, or gently heated in the microwave.
Freeze homemade caramel pie whole or in individual slices tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before serving.
Serving Suggestions
Serve this pie topped with dollops of whipped cream or meringue (a great way to use up those egg whites)! Add a drizzle of caramel sauce or chocolate syrup and a sprinkle of flaky salt to really make the flavor pop.
more homemade pies to try
Homemade Apple Pie Recipe
Lemon Meringue Pie (Make Ahead!)
Strawberry Jello Pie
Easy Key Lime Pie Recipe
Caramel Pie Recipe
Equipment
- Kitchen Scale (optional)
- Pie Pan
Ingredients
- 1 9-inch pie crust 213 grams; baked according to the package
- 1 cup brown sugar 213 grams
- ½ cup all-purpose flour 60 grams
- 4 large egg yolks 56 grams
- ½ teaspoon kosher salt
- 1 cup milk 227 grams, 2% or whole
- 1 cup heavy cream 227 grams, do not substitute
- 1 cup granulated sugar 200 grams
- 3 tablespoons unsalted butter 42 grams (⅜ stick), salted works too
- Whipped cream optional, for topping
Instructions
- Add the brown sugar, flour, egg yolks, and salt to a saucepan set over medium heat. Stir in the milk and heavy cream, whisking continuously to prevent the egg yolks from scrambling. 1 cup brown sugar, ½ cup all-purpose flour, 4 large egg yolks, 1 cup milk, ½ teaspoon kosher salt, 1 cup heavy cream
- Whisk continuously for 3-4 minutes, until the mixture thickens to custard-like consistency. Set aside. (The custard-like mixture should be quite thick. If it’s not, keep cooking and whisking and it will eventually thicken up.)
- Add the granulated sugar to a separate saucepan or skillet over low-medium heat. 1 cup granulated sugar
- Using a wooden spoon, stir the sugar until it melts and caramelizes. Stir in the butter until incorporated. If tiny pieces of hardened caramel have formed, keep whisking over low-medium heat so they melt. 3 tablespoons unsalted butter
- Pour the caramelized sugar into the custard mixture, whisking until combined.
- Pour the pie filling into the baked pie crust. 1 9-inch pie crust
- Cover with plastic wrap and place in the refrigerator.
- Chill for at least 2 hours (overnight is best) or until the filling is set.
- Top with whipped cream. Whipped cream
Video
Notes
- Cook the custard and caramel simultaneously on separate burners so each stays warm before combining.
- You can strain the milk/cream mix to ensure there are no cooked egg pieces.
- Cook the caramel to no hotter than 245°F to prevent it from becoming hard when set.
- Use leftover egg whites to make meringue cookies , mini pavlovas , or Pignoli cookies ! You can freeze egg whites for future use as well!
- Nutritional information does not include optional ingredients.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
