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!
39 Comments
Jill
October 20, 2011 at 8:31 amYum! This looks so delicious and easy!! Thanks for posting it.
Terri
October 20, 2011 at 9:33 amI 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.
Tara @ Chip Chip Hooray
October 20, 2011 at 9:45 amYay! So excited to try this recipe for myself–hopefully it’s as delicious as yours was. 🙂
Jen
October 20, 2011 at 10:19 amSeven ingredient pie?! Now that’s my kind of pie! Ahhh I miss my Food & Wine mag subscription.
Kim
October 20, 2011 at 10:40 amThat looks amazing! I really need to try this for Thanksgiving, or maybe just Friday night dinner 🙂
Mina
October 20, 2011 at 11:08 amholy cow that looks and sounds amazing.
Dawn {The Alternative Wife}
October 20, 2011 at 11:45 amI am so craving this right now. Have been gluten free and vegan for two weeks now. What was I thinking??? LOL 🙂 xoxo
Amy
October 20, 2011 at 12:13 pmI’ve been meaning to try a recipe like this. thanks for sharing! looks sooo delish.
Serena
October 20, 2011 at 1:52 pmJust go for it! 🙂
Jessica T
October 20, 2011 at 1:40 pmI’m definitely making this for thanksgiving! YUM
Ali @ His Birdie's Nest
October 20, 2011 at 1:53 pmI cannot wait to make this… note to self buy gluten free graham cracker ASAP 🙂
shannon
October 20, 2011 at 2:34 pmwow, so simple, i’m in love. does the caramel come out like dulce de leche like that??
Serena
October 20, 2011 at 8:19 pmYes, it does!
Nicolette
October 20, 2011 at 4:04 pmI 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!
Amanda
October 20, 2011 at 7:21 pmMy husband would loooove this! I’m definitely going to have to make it for him soon!
Sandra's Easy Cooking
October 20, 2011 at 11:03 pmI love this..delicious recipe and it is so beautiful!!! I could probably eat more than one slice :))
kimberly michelle
October 21, 2011 at 1:50 amwell that just looks divine!
honeymyheart
October 21, 2011 at 2:07 amwow! 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 😉
miss.t
October 21, 2011 at 2:59 amohh, i just got a blackboard eats coupon for this restaurant and am super excited to try it out. your pie looks amazing!!!! 🙂
Chic 'n Cheap Living
October 21, 2011 at 6:00 amThis is so going on my list! Thanks for the recipe dear!
xoxo,
Chic ‘n Cheap Living
creativefashionglee
October 21, 2011 at 6:46 amI need this recipe. You convince me to try it. Looks very yummy. 🙂
A Brit Greek
October 21, 2011 at 12:08 pmOMG, 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
kelsey@mintedlife
October 22, 2011 at 8:38 amI’m pinning this!! It might be a pie that I make on thanksgiving. Yum!!
Amanda
October 23, 2011 at 12:02 pmOMG that looks amazing. I am adding it to my must-try list.
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October 25, 2011 at 11:08 amSeriously? Seriously???!?! I must have this…NOWWW. It looks so incredibly delicious!
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Dina
November 27, 2011 at 8:31 pmwow, that looks delish!
Savorique
November 28, 2011 at 8:10 amUfff! 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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Brooke
December 17, 2016 at 9:49 pmI 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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