Salted Caramel Pie

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This recipe for Salted Caramel Pie was written by L.A. chef Carrie Cusack and excerpted with permission from Desserts: More Than 140 of Our Most Beloved Recipes. The filing is made with sweetened condensed milk sprinkled with sea salt and baked until thick and gooey.
SERVES 8 to 10
TIME Active 30 min; Total 2 hr, 30 min plus 4 hr chilling
1¼ cups graham cracker crumbs (about 5 oz.)
4 Tbsp. unsalted butter, melted
¼ cup light brown sugar
Two 14-oz. cans sweetened condensed milk
Fleur de sel
Nonstick cooking spray
2 cups heavy cream
2 Tbsp. confectioners’ sugar
This super-easy caramel lover’s dream pie is from L.A. chef Carrie Cusack. The filling
is made with sweetened condensed milk sprinkled lightly with sea salt and baked until thick and gooey. It’s then spooned into a simple graham cracker crust and chilled.

Step 1

Preheat the oven to 350°. 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 the crust for about 10 minutes, just until lightly browned. Let cool. Increase the oven temperature to 425°.

Step 2

Scrape the caramel filling into the pie crust, smoothing the top. Spray a sheet of plastic wrap with nonstick spray and cover the pie. Refrigerate until the filling is chilled and set, at least 4 hours.

Step 3

In a bowl, using a hand mixer, beat the cream with the confectioners’ sugar until firm. Remove the plastic from the pie. Mound the whipped cream on top and sprinkle with fleur de sel. Cut into wedges and serve.
Prep Ahead
The recipe can be prepared through Step 2 up to 5 days ahead. Refrigerate the crust and filling separately.

Step 4

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