Salted Caramel Pie with Flaky Crust

Salted Caramel Pie with Flaky Crust


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The only way to complete this salted caramel pie is with a flaky crust. Share a slice of this tasty treat with a dear loved one.

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Time needed

1 hour cooking

Serving Size / Yield

8 servings


  • Crust:
  • 1/2 C. all-purpose flour
  • 2 tsp. white sugar
  • 1 tsp. salt
  • 1/2 C. vegetable oil
  • Salted Caramel Filling:
  • 2 C. sugar
  • 3 Tbs. water
  • 1 C. heavy whipping cream
  • 1/2 C. butter, unsalted
  • 1/4 tsp. coarse sea salt
  • 2 C. milk
  • 3 egg yolks
  • 5 Tbs. corn starch
  • 1 tsp. vanilla

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For crust, preheat your oven at 400 degrees F. Mix all ingredients in a pie pan. Press mixture into pan and up the sides. Poke holes throughout the crust with a fork. Bake for 15-20 minutes or until crust is golden brown.

Mix sugar with 3 Tbs. water. Cook over medium high heat for about 10 minutes or until amber color. Stir in whipping cream and butter. Let mixture sit for about 30 minutes. Pour 1 C. of caramel on pie crust. Sprinkle sea salt on top. 

Stir 1 3/4 C. of milk and egg yolks in caramel in saucepan over medium high heat. Mix together corn starch and remaining milk. Remove pan from heat. Whisk mixture with caramel. Return the pan to heat and cook until thick. Remove from heat. Stir in vanilla. Let filling sit for 20 minutes. Pour filling in pie crust. Refrigerate overnight. Before serving, if you desire, top with whipped cream. 

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