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Caramel Cream Pie Recipe

Caramel Cream Pie Recipe

Learn how to make the best homemade Caramel Cream Pie with this easy baking recipe. A buttery graham cracker crust filled with silky caramel custard and topped with freshly whipped cream. Master the perfect caramel without burning and create a showstopping dessert that's surprisingly simple!
Difficulty:
Intermediate
Prep Time:
40 mins
Cook Time:
30 mins
Serves:
1 pie (8 slices)
An overhead shot of a perfectly sliced caramel cream pie reveals its three distinct layers - a golden graham cracker crust, amber-hued caramel custard center, and cloud-like whipped cream topping drizzled with glossy caramel sauce. The slice rests on a vintage white ceramic plate against a rustic wooden table, with soft natural light highlighting the smooth, silky texture of the filling. In the background, a scattered arrangement of caramel pieces and graham cracker crumbs adds visual context, while a full pie with decorative caramel swirls waits nearby. The contrast between the deep golden caramel and pure white cream creates a visually striking dessert that appears both elegant and comforting.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Graham Cracker Crust:</li><li class="ingredients-single-item">200g graham crackers (digestive biscuits)</li><li class="ingredients-single-item">100g unsalted butter, melted</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">For the Caramel Custard Filling:</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">60ml water</li><li class="ingredients-single-item">30g unsalted butter</li><li class="ingredients-single-item">240ml heavy cream</li><li class="ingredients-single-item">240ml whole milk</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">4 large egg yolks</li><li class="ingredients-single-item">30g cornstarch</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For the Whipped Cream Topping:</li><li class="ingredients-single-item">300ml heavy cream, cold</li><li class="ingredients-single-item">30g powdered sugar</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For the Caramel Drizzle:</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">30ml water</li><li class="ingredients-single-item">60ml heavy cream</li><li class="ingredients-single-item">15g unsalted butter</li><li class="ingredients-single-item">1/4 tsp flaky sea salt</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Heavy-bottomed saucepan</li><li class="equipment-single-item">Candy thermometer</li><li class="equipment-single-item">Silicone spatula</li><li class="equipment-single-item">Whisk</li><li class="equipment-single-item">Fine-mesh sieve</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C. Start with the graham cracker crust by pulsing the graham crackers in a food processor until finely ground. Mix the crumbs with melted butter, sugar, and salt until the mixture resembles wet sand. The butter acts as a binder, while the sugar helps create a firm crust when baked.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Press the crumb mixture firmly into your pie dish, creating an even layer on the bottom and up the sides. Use the bottom of a measuring cup to compact the crust - this compression prevents a crumbly texture after baking. Bake for 10 minutes until fragrant and lightly golden. Cool completely on a wire rack.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>For the caramel custard filling, combine sugar and water in a heavy-bottomed saucepan over medium heat. Do not stir once it begins to boil (stirring promotes crystallization). Instead, gently swirl the pan occasionally. Cook until the mixture turns a deep amber color (175°C on a candy thermometer). This caramelization process creates complex flavor compounds that give caramel its distinctive taste.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Working quickly but carefully, remove the pan from heat and add the butter, stirring until melted. Gradually whisk in the heavy cream - the mixture will bubble vigorously, so be cautious. Return to low heat if any sugar seizes, stirring until smooth. Add milk and salt, then remove from heat.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a medium bowl, whisk egg yolks with cornstarch until pale and thickened. Temper the eggs by slowly adding about 120ml of the warm caramel mixture while whisking constantly. This gradually raises the temperature of the eggs without scrambling them. Pour the tempered egg mixture back into the saucepan with the remaining caramel.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Cook the custard over medium heat, whisking constantly, until it thickens and begins to bubble, about 3-4 minutes. The cornstarch granules swell and gelatinize at around 95°C, creating the thick texture. Remove from heat and stir in vanilla extract. Pour through a fine-mesh sieve to ensure a silky-smooth consistency.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour the caramel custard into the cooled crust. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours or overnight until completely set. The cooling process allows amylose molecules in the cornstarch to realign, firming up the custard.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>For the whipped cream topping, chill your mixing bowl and beaters in the freezer for 15 minutes - cold equipment helps achieve maximum volume when whipping cream. Beat the cold heavy cream, powdered sugar, and vanilla extract until medium-firm peaks form. Look for a billowy texture that holds its shape but still has a slight softness.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Prepare the caramel drizzle by combining sugar and water in a saucepan. Cook without stirring until amber-colored (170°C). Remove from heat, carefully add cream and butter (mixture will bubble), and stir until smooth. Add sea salt and let cool until slightly thickened but still pourable, about 15 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>When ready to serve, spread or pipe the whipped cream over the set caramel custard. Drizzle with the warm (not hot) caramel sauce, allowing it to create beautiful patterns. If desired, sprinkle with a few flakes of sea salt to enhance the caramel flavor through contrast. Serve chilled, cutting with a knife dipped in hot water for clean slices.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Caramel Cream Pie?

Caramel Cream Pie requires graham crackers, butter, sugar, eggs, cornstarch, heavy cream, milk, vanilla extract and salt. The filling needs sugar for caramelisation, while the topping uses whipped cream and a separate caramel drizzle made with sugar, cream and sea salt.

How to cook Caramel Cream Pie at home?

Learn how to cook Caramel Cream Pie by first baking a graham cracker crust, then preparing a caramel custard filling by carefully caramelising sugar before adding dairy and thickening with egg yolks and cornstarch. Once the filling has set in the refrigerator, top with freshly whipped cream and finish with a homemade salted caramel drizzle.

Why does my caramel custard filling become grainy or crystallised?

Crystallisation usually happens when sugar crystals form during cooking. Avoid stirring once the sugar mixture begins to boil - instead, gently swirl the pan. Adding a touch of corn syrup or lemon juice can help prevent crystallisation by interfering with sugar crystal formation.

How do I prevent a soggy pie crust when making custard-based desserts?

Pre-bake your graham cracker crust until golden (blind baking) and allow it to cool completely before adding the filling. This creates a barrier against moisture. Additionally, ensure your custard is properly thickened before pouring it into the crust to prevent excess liquid from softening it.

Can I make caramel cream pie without a candy thermometer?

Yes! Watch for visual cues instead - cook your sugar mixture until it reaches a deep amber colour (like honey). You can also test a drop in cold water; it should form a firm ball. Just be vigilant as caramel can quickly go from perfect to burnt in seconds.

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Add sea salt and let cool until slightly thickened but still pourable, about 15 minutes." }, { "@type": "HowToStep", "name": "Assemble and serve", "text": "When ready to serve, spread or pipe the whipped cream over the set caramel custard. Drizzle with the warm (not hot) caramel sauce, allowing it to create beautiful patterns. If desired, sprinkle with a few flakes of sea salt to enhance the caramel flavor through contrast. Serve chilled, cutting with a knife dipped in hot water for clean slices." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Elena Petrova", "datePublished": "2024-06-01", "reviewBody": "Perfectly balanced sweetness, heavenly texture! This caramel cream pie has the most silky custard I've ever made. The step-by-step instructions made what seemed intimidating actually quite manageable.", "name": "Heavenly Texture", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Raj Patel", "datePublished": "2024-06-05", "reviewBody": "Worth every minute of preparation! I was nervous about making caramel from scratch but the detailed instructions helped me achieve the perfect amber color without burning. My family fought over the last slice!", "name": "Perfect First Attempt", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Isabelle Laurent", "datePublished": "2024-06-08", "reviewBody": "The caramel didn't burn, instructions perfect! I've tried other recipes before but this one explained the science behind each step, which helped me understand what I was doing. The contrast between the silky filling and crunchy base is divine.", "name": "Foolproof Instructions", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Carlos Rodriguez", "datePublished": "2024-05-29", "reviewBody": "Better than any restaurant dessert! The detailed explanation about tempering eggs helped me avoid scrambling them. The sea salt in the caramel drizzle adds the perfect finishing touch that elevates this pie to something extraordinary.", "name": "Restaurant Quality", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mei Wong", "datePublished": "2024-06-10", "reviewBody": "Everyone requested the recipe immediately! The graham cracker crust had the perfect texture - not too hard or crumbly. I appreciate the tip about using a measuring cup to press it down evenly. 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