A caramel lover’s dream, Old Fashioned Caramel Pie Recipe is rich and dense. This splurge-worthy dessert is totally worth the effort!
This recipe is an old Southern recipe and I don’t see it very much anymore. Old southern recipes use very basic ingredients because the majority of the people were poor. That’s why you have recipes like bread pudding and dressing that were made with day old bread. They could not afford to waste food.
This caramel filling is a homemade filling with a smooth, creamy texture much like this Chocolate Pudding Pie.
Traditionally, Old Fashioned Caramel Pie has a meringue topping. However, I’m not a fan of meringue and top pies with whipped cream instead.
You can make a homemade pie crust. Here are two recipes
If you prefer, you can also use a store-bought pie crust.
Old Fashioned Caramel Pie Recipe
Instead of using sweetened condensed milk as a shortcut for caramel, you’ll actually caramelize sugar for this recipe. Between caramelizing the sugar and stirring the custard, this recipe does take a little hands-on time. I typically don’t share many recipes that require a lot of hands-0n time. (Because I’m very impatient.) However, this pie recipe is so worth the time.
More caramel for you!
- Salted Caramel Monkey Bread
- Homemade Caramels
- Banana Bread Blondies with Quick Caramel Frosting
- Caramel Sauce
As well, please keep in mind that nutritional information is a rough estimate and can vary based on products used.
This Old Fashioned Caramel Pie Recipe is a creamy, rich, custard pie made from scratch. It's an old Southern classic and perpetually popular pie.
- 1 9-inch pie crust homemade or store-bought
- 1 cup granulated sugar for custard
- 1/2 cup all-purpose flour
- 1/8 teaspoon salt
- 2 cups whole milk or 2% milk
- 4 large egg yolks beaten
- 1 cup granulated sugar for caramel
- Whipped Cream for top if desired
Preheat the oven to 375 degrees. Blind bake your pie crust 10 to 12 minutes. To blind bake, Line the crust with a parchment round or paper coffee filter. Fill the crust with pie weights or dried rice or beans. Bake in a preheated 375°F oven for 10 to 12 minutes. Remove the pie from the oven, lift out the paper and weights, and cool.
Whisk together milk and eggs in a medium saucepan. Add the flour and 1 cup of sugar. Whisk until the mixture is smooth. Continue whisking over medium heat until the mixture thickens. This should also take around 10 minutes.
It is best to caramelize the sugar and make the custard at the same time so neither cooks for too long. Use a low heat setting and be patient.
Place 1 cup of sugar in a cast iron skillet. Cook the sugar over medium-low heat, stirring with a wooden spoon, until golden brown and caramelized. It should take around 10 minutes. Keep warm over very low heat until the custard is thick.
Add caramelized sugar to the custard, whisking continuously. If the caramel hardens, just continue whisking over medium heat until it has melted and the mixture is smooth and thick. This should take 5-8 minutes.
Pour custard into the baked pie crust and refrigerate until chilled and set. This should take 1 to 2 hours. Serve with whipped cream if desired.