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Caramel Cream Pie

Caramel cream pie features a flaky, golden-brown crust filled with smooth homemade caramel custard. Chilled until set and topped with vanilla whipped cream, it’s a make-ahead dessert with a rich caramel flavor.
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Prep Time 25 minutes
Cook Time 42 minutes
Chilling 6 hours
Total Time 7 hours 7 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 490
Ingredients Equipment Method Notes

Ingredients
  

crust
  • 1 pie crust refrigerated, 9-inch
filling
  • 1 cup granulated sugar
  • 0.25 cup water
  • 2.5 cups whole milk divided
  • 4 egg yolks large
  • 0.25 cup cornstarch
  • 0.25 tsp salt
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract
topping
  • 1.5 cups heavy cream cold
  • 3 tbsp powdered sugar
  • 1 tsp vanilla extract

Equipment

  • 1 9-inch pie plate

Method
 

Bake the crust
  1. Heat the oven to 400°F.
  2. Fit the pie crust into a 9-inch pie plate and crimp the edge.
  3. Line the crust with parchment paper and fill it with pie weights.
  4. Bake for 15–18 minutes, then remove the parchment and weights.
  5. Bake for 8–12 minutes more, until the crust is golden brown.
  6. Cool the crust completely in the pie plate.
Make the filling
  1. In a medium bowl, whisk the egg yolks, cornstarch, salt, and 1/2 cup of the milk until smooth.
  2. Warm the remaining 2 cups milk in a small saucepan over medium-low heat for 3–5 minutes, until steaming but not boiling.
  3. Combine the sugar and water in a heavy 2- to 3-quart saucepan and bring to a boil over medium-high heat.
  4. Cook without stirring, swirling the pan occasionally, for 8–12 minutes, until deep amber.
  5. Remove the caramel from the heat and slowly whisk in the warm milk, taking care as it bubbles.
  6. Return the pan to low heat and stir until any hardened caramel dissolves.
  7. Slowly whisk about 1 cup of the hot caramel mixture into the yolk mixture.
  8. Whisk the tempered yolk mixture back into the saucepan.
  9. Cook over medium heat, whisking constantly, until the filling is thick and bubbling.
  10. Continue cooking for 1 minute.
  11. Remove the pan from the heat and whisk in the butter and vanilla extract.
  12. Pour the filling into the cooled crust.
  13. Press plastic wrap directly onto the filling’s surface and refrigerate for at least 6 hours, until fully set.
Top the pie
  1. Beat the heavy cream, powdered sugar, and vanilla extract in a chilled bowl until medium-stiff peaks form, about 2–4 minutes.
  2. Remove the plastic wrap and spread the whipped cream over the chilled pie.
  3. Serve.

Notes

For easier caramel incorporation, slowly whisk the warm milk into the caramel while taking care as it bubbles. Store covered in the refrigerator for up to 3 days; freezing is not recommended. For a gluten-free option, use a gluten-free 9-inch pie crust.