Recipe: Salted Caramel Pie

Cooking / Eating In

I had previously mentioned that I made a salted caramel pie for the Pie Party Live potluck, and a few readers asked me to share the recipe – so here you are!  I first saw this recipe in my latest copy of Food & Wine magazine, who in turn was given the recipe from simplethings sandwich & pie shop in LA.  With only 7 ingredients and a minimum of steps, I know this pie had the potential to be easy and delicious.  And I was right!  It was so fun and exciting when a few foodie personalities I “knew” online came up to me during the party to tell me how much they liked the pie.  Would you like to try some salted caramel pie for your own? You won’t regret it!

You will need:

Salted Caramel Pie (recipe from simplethings restaurant)

  • 1 1/4 cups graham cracker crumbs (about 5 ounces)
  • 4 tbsp unsalted butter, melted
  • 1/4 cup light brown sugar
  • Two 14-oz cans sweetened condensed milk
  • Fleur de sel
  • 2 cups heavy cream
  • 2 tbsp confectioners’ sugar

1. Preheat oven to 350°. Combine graham cracker crumbs with melted butter and light brown sugar 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°.

2. Scrape condensed milk into a 9-by-13-inch glass baking dish and sprinkle with a scant 1/2 teaspoon of fleur de sel. Cover 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. The consistency of the caramel should be like dulce de leche. Don’t worry if it is lumpy; it will smooth out as it chills.

3. 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.

4. 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 fleur de sel. Cut into wedges and serve.

This pie is extremely difficult to mess up and mouthwateringly scrumptious.  You can fill the pie crust with the caramel up to 5 days ahead, leaving it covered in the refrigerator.  Just make sure to whip the cream and add it right before serving. Enjoy!

 

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38 Comments

  • Reply
    Jill
    October 20, 2011 at 8:31 am

    Yum! This looks so delicious and easy!! Thanks for posting it.

  • Reply
    Terri
    October 20, 2011 at 9:33 am

    I saw this in Food and Wine too and thought about making it. I am dessert/baking challenged so this might be something easy for me to tackle.

  • Reply
    Tara @ Chip Chip Hooray
    October 20, 2011 at 9:45 am

    Yay! So excited to try this recipe for myself–hopefully it’s as delicious as yours was. 🙂

  • Reply
    Jen
    October 20, 2011 at 10:19 am

    Seven ingredient pie?! Now that’s my kind of pie! Ahhh I miss my Food & Wine mag subscription.

  • Reply
    Kim
    October 20, 2011 at 10:40 am

    That looks amazing! I really need to try this for Thanksgiving, or maybe just Friday night dinner 🙂

  • Reply
    Mina
    October 20, 2011 at 11:08 am

    holy cow that looks and sounds amazing.

  • Reply
    Dawn {The Alternative Wife}
    October 20, 2011 at 11:45 am

    I am so craving this right now. Have been gluten free and vegan for two weeks now. What was I thinking??? LOL 🙂 xoxo

  • Reply
    Amy
    October 20, 2011 at 12:13 pm

    I’ve been meaning to try a recipe like this. thanks for sharing! looks sooo delish.

    • Reply
      Serena
      October 20, 2011 at 1:52 pm

      Just go for it! 🙂

  • Reply
    Jessica T
    October 20, 2011 at 1:40 pm

    I’m definitely making this for thanksgiving! YUM

  • Reply
    Ali @ His Birdie's Nest
    October 20, 2011 at 1:53 pm

    I cannot wait to make this… note to self buy gluten free graham cracker ASAP 🙂

  • Reply
    shannon
    October 20, 2011 at 2:34 pm

    wow, so simple, i’m in love. does the caramel come out like dulce de leche like that??

    • Reply
      Serena
      October 20, 2011 at 8:19 pm

      Yes, it does!

  • Reply
    Nicolette
    October 20, 2011 at 4:04 pm

    I am SO bookmarking this to make later! We love salted caramel – this will be a nice surprise for the mister. May even bring it to Thanksgiving if it goes over well. Thanks!

  • Reply
    Amanda
    October 20, 2011 at 7:21 pm

    My husband would loooove this! I’m definitely going to have to make it for him soon!

  • Reply
    Sandra's Easy Cooking
    October 20, 2011 at 11:03 pm

    I love this..delicious recipe and it is so beautiful!!! I could probably eat more than one slice :))

  • Reply
    kimberly michelle
    October 21, 2011 at 1:50 am

    well that just looks divine!

  • Reply
    honeymyheart
    October 21, 2011 at 2:07 am

    wow! your pie looks so good/mouthwatering. i heart a graham cracker crust, anything salted caramel, and fluffy whipped cream. it may be my mission to find something similar to this pie this weekend 😉

  • Reply
    miss.t
    October 21, 2011 at 2:59 am

    ohh, i just got a blackboard eats coupon for this restaurant and am super excited to try it out. your pie looks amazing!!!! 🙂

  • Reply
    Chic 'n Cheap Living
    October 21, 2011 at 6:00 am

    This is so going on my list! Thanks for the recipe dear!

    xoxo,
    Chic ‘n Cheap Living

  • Reply
    creativefashionglee
    October 21, 2011 at 6:46 am

    I need this recipe. You convince me to try it. Looks very yummy. 🙂

  • Reply
    A Brit Greek
    October 21, 2011 at 12:08 pm

    OMG, this has got weekend to make written all over it, bookmarking now, so I can make it, devour it and enjoy!

    Thanks for sharing! Have a great weekend!
    x.o.x.o

  • Reply
    kelsey@mintedlife
    October 22, 2011 at 8:38 am

    I’m pinning this!! It might be a pie that I make on thanksgiving. Yum!!

  • Reply
    Amanda
    October 23, 2011 at 12:02 pm

    OMG that looks amazing. I am adding it to my must-try list.

  • Reply
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    October 24, 2011 at 9:25 pm

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  • Reply
    Katie
    October 25, 2011 at 11:08 am

    Seriously? Seriously???!?! I must have this…NOWWW. It looks so incredibly delicious!

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    Dina
    November 27, 2011 at 8:31 pm

    wow, that looks delish!

  • Reply
    Savorique
    November 28, 2011 at 8:10 am

    Ufff! I’m so going to try it, but by adapting this recipe with a meringue topping instead of whipped cream (because I love lemon meringue tarts so much).

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  • Reply
    Brooke
    December 17, 2016 at 9:49 pm

    I made this today! I didn’t have a big enough roasting pan to hold the 9×13 baking dish, so I used an 8×8 baking dish for the condensed milk, and a 9×13 pan for the hot water, and it worked just fine! Whisked the caramelized condensed milk once I took it out of the oven to smooth out some of the lumps 🙂 Super excited to bring this to a holiday get together tomorrow night!

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