Decadent Salted Caramel Pie Recipe for Indulgent Desserts
Picture this: a buttery, crumbly crust filled to the brim with velvety smooth salted caramel sauce. The caramel oozes out as you cut into it, and with each bite, you experience pure bliss. That’s what you’ll get with this Salted Caramel Pie recipe.
If you’re a fan of decadent dessert pies, then this recipe is not to be missed. It’s perfect for any occasion – from potlucks and dinner parties to holiday gatherings and Sunday brunches. Trust me; your guests will be singing your praises for weeks after they’ve tried this pie.
This Salted Caramel Pie Recipe is exceptionally easy to make, and the ingredients are pretty simple too. Featuring an irresistible combination of sweeteners like sweetened condensed milk, light brown sugar, confectioners’ sugar, and fleur de sel, this pie is guaranteed to satisfy your sweet tooth cravings.
So buckle up and get ready to indulge in one of the most heavenly pies on earth with my Salted Caramel Pie Recipe.
Why You’ll Love This Recipe
Listen up, folks, because I’m about to tell you about a recipe that will change your life forever. Are you tired of settling for mediocre desserts that leave you feeling unsatisfied? Well, say hello to the salted caramel pie recipe – the answer to all of your dessert woes.
This pie is not for the faint of heart. It’s a decadent treat that will leave even the most seasoned dessert lover in a state of pure bliss. It’s made with layers of silky smooth salted caramel and rich chocolate cream, nestled inside a crunchy graham cracker crust.
First off, let’s talk about the salted caramel. It’s made with a combination of light brown sugar, unsalted butter, and heavy cream. But what really takes it to the next level is the addition of fleur de sel, which adds just the right amount of savory contrast to the sweetness of the caramel.
Next up, we’ve got the chocolate cream layer. Made with sweetened condensed milk and melted chocolate, this layer is smooth and creamy with just a hint of bitterness from the dark chocolate.
And finally, we can’t forget about that buttery graham cracker crust. It provides the perfect crunchy base for all those sweet and salty flavors to come together in heavenly harmony.
But perhaps what really sets this pie apart is its versatility. You can serve it as is for an indulgent treat, or pair it with something light like fresh fruit to balance out those rich flavors. And if you’re feeling adventurous, try adding some additional toppings like whipped cream or chopped nuts.
In short, if you’re looking for a dessert that will make your taste buds sing, this salted caramel pie recipe is where it’s at. Trust me on this one – your taste buds (and your friends and family) won’t be disappointed.
Before starting to cook, it is essential to have all the ingredients at hand. Salted Caramel Pie requires a few pantry staples and some fresh ingredients to create its irresistible creamy texture and sweet and salty flavors.
Here are all the ingredients you will need:
For the crust:
- 1 1/4 cup graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
For the caramel filling:
- 1 14-ounce can sweetened condensed milk
- 1/2 cup light brown sugar
- 1/2 cup heavy cream
- 6 tablespoons unsalted butter
- 1 teaspoon fleur de sel
For the whipped cream topping:
- 1 cup heavy cream
- 2 tablespoons confectioners’ sugar
Make sure you double-check that you have everything on this list before starting baking to make the process seamless. Get ready to enjoy a sweet delicacy that will impress your family and friends.
The Recipe How-To
Now, let’s dive into the recipe how-to. Get ready to create a heavenly Salted Caramel Pie, the ultimate treat for any sweet tooth.
Step 1: Make the Crust
Start by preheating your oven to 350°F/180°C. If you’re not using a pre-made graham cracker crust, combine 1 1/4 cups graham cracker crumbs, 4 tablespoons unsalted butter melted, 1/4 cup brown sugar and mix well. Press this mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes until lightly golden. Let it cool while you prepare the rest of the pie.
Step 2: Make the Salted Caramel Sauce
In a medium-sized saucepan, combine 1 cup granulated sugar, 1/4 cup water, and whisk together over low heat until the sugar is completely dissolved. Increase the heat to high and bring it to a boil. Cook for another 5-6 minutes until it turns amber in color.
Remove from heat and whisk in 6 tablespoons unsalted butter until melted and combined. Gradually pour in 1/2 cup heavy cream while whisking continuously. It will bubble up but don’t worry, it’ll settle down eventually.
Add in 1/8 teaspoon fleur de sel, whisk until combined, and make sure there are no lumps left. Your salted caramel sauce is now ready! Set aside.
Step 3: Make the Filling
In a large bowl or stand mixer, beat 8 oz cream cheese and ½ cup confectioners’ sugar until smooth.
Add in 14 oz sweetened condensed milk and beat until smooth.
Next, add in 3 eggs, one at a time, followed by 1/4 cup heavy cream while mixing on low speed. Finally, pour in half of your previously made salted caramel sauce (set aside the other half for drizzling later), and fold gently into your batter with a spatula.
Pour your mixture over the baked crust and bake for 45-50 minutes or until middle no longer jiggles but is still slightly soft to touch.
Step 4: Chill & Serve
Once done, let it cool down to room temperature then refrigerate for at least 2 hours or overnight for best results.
Before serving, drizzle some remaining salted caramel sauce on top of your chilled pie, sprinkle some fleur de sel or sea salt flakes, and enjoy!
This pie can be stored covered in refrigerator for up to three days.
With these easy-to-follow instructions, making this Salted Caramel Pie recipe will be a breeze! Go ahead and try out this recipe – I promise you won’t regret it!
Substitutions and Variations
Food is all about variations and experimentation. The Salted Caramel Pie Recipe is no exception. You can always tweak ingredients to suit your taste buds and make it as unique as you. Here are a few suggestions to try:
– Graham Cracker Crumbs: Try using Oreo cookie crumbs instead of graham crackers for the crust. You can also use digestive biscuit crumbs or crushed pretzels.
– Sweetened Condensed Milk: Substitute with homemade dulce de leche if you have some extra time on hand. If you’re lactose intolerant or vegan, use coconut milk instead.
– Brown Sugar: Switch to dark brown sugar for a more intense caramel flavor.
– Salted Caramel Sauce: Swap out fleur de sel for sea salt or Himalayan pink salt. Or, make your own using the same recipe and experiment with different types of salt.
– Heavy Cream: You can use half-and-half or evaporated milk instead; it will have a slightly different taste but still a delicious pie.
– Chocolate Salted Caramel Pie: Add chocolate bits in the filling and drizzle chocolate sauce over the finished pie for an indulgent touch. Alternatively, sprinkle dark chocolate shavings over the top for an amazing chocolatey crunch.
– Fruit-Inspired Pies: Instead of salted caramel, you can fill the pie crust with fruit puree and topped off with whipped cream for added texture.
Remember, these are just some suggestions to get the creative juices flowing; feel free to experiment on your own or mix and match for an even better taste!
Serving and Pairing
Let’s talk about serving and pairing this heavenly salted caramel pie.
First, let me emphasize that the pie should be chilled before serving, preferably for at least 2 hours or overnight. The caramel filling will set and the flavors will meld together perfectly. Take it out of the fridge around 20-30 minutes before serving to let it soften slightly.
Now, you have several options on how to serve this pie. You can opt to drizzle more salted caramel sauce on top of the pie for that luxurious touch. Sprinkle some fleur de sel or sea salt on top for an extra pop of flavor and texture. If you’re feeling fancy, decorate with whipped cream, chopped nuts, or chocolate shavings. But honestly, the pie stands so well alone that you can keep it minimalistic if you wish.
When it comes to pairing, we want something that won’t overpower or clash with the delicate sweetness and saltiness of the pie. For beverages, I highly recommend a cup of bitter black coffee for contrast, or a glass of milk to tame down the richness. If you want alcohol pairing, go for a dessert wine like port, sherry or sauternes which echoes caramel notes well.
For complementary desserts and treats, think along similar lines. A plain vanilla ice cream is always a good match for any pie in my opinion. But you can try something more sophisticated like creme brulee or cheesecake with caramel topping. And if you want another dessert with character but don’t want to deviate too much from your current sugar high, try making a peach tart, pumpkin bars or apple crisp with caramel drizzle.
Remember, moderation is key but indulgence is necessary sometimes!
Make-Ahead, Storing and Reheating
Now that you’ve made this divine salted caramel pie recipe, you might wonder: can I make it ahead of time and how can it be stored and reheated without making it lose its unique flavor?
First of all, let me tell you that it’s a great idea to make the pie ahead for an upcoming party or celebration. When the big day arrives, you want to enjoy your guests while serving them a delectable dessert that leaves them longing for more.
You can make the pie one or two days in advance and store it covered in the refrigerator. The best option is to wait until you’re ready to serve it to garnish with salted caramel sauce since it tends to harden when refrigerated. This will also add an additional layer of flavor to the pie.
For storing leftovers, wrap the leftover slices in plastic wrap or aluminum foil before placing them back into the fridge. It’s essential to ensure that there’s no air vacuum-freeze otherwise; the caramel might get sticky and uneasy to eat.
When it comes to reheating your slice of heaven, gently place a slice of the pie on a microwave-safe plate and pop it into the microwave for 10-15 seconds. For those with an oven, reheat at 350°F (175°C) for 5-7 minutes or until warm before serving. Avoid overheating or letting it cook too long since this results in a soggy crust and loss of flavor.
Lastly, bear in mind that pies are best served fresh, so ensure only to prepare what you need as freezing is not commendable.
Tips for Perfect Results
Creating the perfect salted caramel pie requires patience and a bit of skill. Here are some tips to help you achieve a flawless result:
1. Resist the urge to overmix the ingredients when making the crust. Mix them just enough to fully incorporate and avoid a tough or crumbly crust.
2. When making the caramel sauce, have all ingredients measured and ready to go before heating your pot. Caramel can quickly turn from perfect to burnt if not watched closely.
3. Fleur de sel is essential for balancing the sweetness of the caramel. Use it sparingly, tasting as you go, until you achieve that perfect balance.
4. For extra smooth and creamy filling, use room temperature cream cheese and heavy cream.
5. Allow the pie to cool completely before adding toppings or slicing into it. Warm filling can cause a disastrous collapse.
6. For an extra contrasting texture, sprinkle additional fleur de sel on top of your finished pie.
7. If you don’t have time to make your own crust, opt for a pre-made graham cracker crust instead of a store-bought pastry crust.
8. Add some depth and variety to your dessert table by pairing your salted caramel pie with other pies like peach, pumpkin or apple pie, pecan pies or chocolate tarts with sea salt.
By following these simple tips and tricks, you can produce a truly extraordinary dessert that will leave everyone asking for more.
Let me sum up everything that we’ve talked about: this salted caramel pie recipe is a golden jewel that requires patience and precision, but the result is an indulgent dessert that any pie lover would be proud to serve. The key to perfecting this recipe is being mindful of each step you take and using only high-quality ingredients. The confectioners’ sugar, heavy cream, fleur de sel, sweetened condensed milk, light brown sugar, unsalted butter, graham cracker crumbs, and chocolate all work hand-in-hand to create the ultimate flavor.
With all that said, if you’re looking for an exceptional dessert recipe that will wow your taste buds and impress your guests, then try out this salted caramel pie recipe. I promise it won’t let you down. But as with any great cuisine, the secret ingredient is passion. Without it, even the best recipes can go awry.
So arm yourself with patience, pour in a dash of passion, and let’s bring this pie masterpiece to life. I hope that my detailed instructions have been helpful and that you’ll give this recipe a try. Trust me, your taste buds will thank you!
Salted Caramel Pie Recipe
- 1 1/4 cups graham cracker crumbs (about 5 ounces)
- 4 tablespoons unsalted butter, melted
- 1/4 cup light brown sugar
- 2 (14 ounce) cans sweetened condensed milk
- fleur de sel
- 2 cups heavy cream
- 2 tablespoons confectioners’ sugar
- Preheat the oven to 350 degrees.
- In a food processor, pulse the graham cracker crumbs with the 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 degrees.
- Scrape the condensed milk into a 9-by-13-inch glass baking dish and sprinkle with a scant 1/2 teaspoon of fleur de sel. Cover the 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 (watch water level carefully). 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. (You may have many lumps, but it will work out.)
- 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.
- In a bowl, using an electric mixer, beat the cream with the confectioners’ sugar until very firm peaks form. Remove the plastic. Mound the whipped cream on top of the pie and sprinkle with fleur de sel. Cut into wedges and serve.