Q: Can I make caramel pie ahead of time?

A: Yes, it’s best when made a day ahead so it has time to chill and set.

Q: Can I use a pre-made crust?

A: Absolutely. Store-bought graham cracker crust works well for this recipe.

Q: How long does caramel pie last in the fridge?

A: It keeps for up to 4 days, covered, in the refrigerator.

Q: Can I freeze caramel pie?

A: It’s not ideal for freezing due to the custard texture. Best enjoyed fresh or refrigerated.

Q: What’s the best way to slice caramel pie cleanly?

A: Use a sharp knife dipped in hot water and wiped dry between slices.

Gammeldags Southern Carmel Pai med Graham Cracker Crust og pisket krem

Old-Fashioned Southern Caramel Pie with Graham Cracker Crust and Whipped Cream

Rated 5.0 stars by 1 users

Cuisine

American

Servings

Prep Time

20 minutes

Cook Time

10 minutes

Calories

380

If you’ve never tried an old-fashioned caramel pie, you’re in for a golden, buttery treat that melts in your mouth with every bite.

This Southern classic features a silken caramel custard nestled in a buttery graham cracker crust and topped with a cloud of whipped cream. It's the kind of dessert that brings back memories of church potlucks, Sunday suppers, and grandma’s kitchen, all in one satisfying slice.

Unlike more elaborate caramel desserts, this pie keeps things humble and comforting. It comes together with pantry staples like brown sugar, milk, and eggs, and relies on stovetop cooking to create its signature smooth texture. Letting it chill overnight helps the custard fully set, while a generous topping of whipped cream balances the rich caramel flavour.

Whether you serve it at a holiday gathering or just because, caramel pie is a surefire crowd-pleaser that always disappears fast.

Image of Old-Fashioned Southern Caramel Pie with Graham Cracker Crust and Whipped Cream

Ingredients

For the crust

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted

For the caramel filling

1 cup packed light brown sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups whole milk
4 large egg yolks
1 tablespoon unsalted butter
1 teaspoon pure vanilla extract

For the topping

Whipped cream (store-bought or homemade)
Shaved chocolate or sea salt (optional garnish)

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Directions

Preheat oven to 350°F (175°C).
Combine graham cracker crumbs, sugar, and melted butter. Press mixture into a 9-inch pie pan. Bake crust for 10 minutes and let cool completely.
In a medium saucepan, whisk brown sugar, cornstarch, and salt. Gradually whisk in milk until smooth.
Place over medium heat and cook, whisking constantly, until mixture thickens and bubbles (about 6–8 minutes).
In a separate bowl, whisk egg yolks. Slowly add 1/2 cup of the hot caramel mixture to temper the yolks.
Pour yolk mixture back into saucepan. Cook for another 2–3 minutes, whisking constantly.
Remove from heat and stir in butter and vanilla. Pour filling into cooled crust.
Chill at least 4 hours or overnight until set.
Top with whipped cream and garnish if desired before serving.

Nutrition

Serving Size: 1
per serving: Calories; 380

Amount/Serving % Daily Value

Fat: 18 grams; 23%
Saturated Fat: 10 grams; 50%
Cholesterol: 105 milligrams; 35%
Sodium: 210 milligrams; 9%
Carbs: 49 grams; 18%
Protein: 5 grams
Sugar: 38 grams
Fiber: 1 grams

10 tips for når du lager denne retten

Temperer eggene sakte for å unngå krypning.
Visp hele tiden mens du koker vaniljesausen for å unngå klumper.
Bruk helmelk for den mest kremete konsistensen.
Avkjøl over natten for et fullt stivnet fyll.
Tilsett en klype havsalt til skorpen for kontrast.
La paien avkjøles til romtemperatur før den settes i kjøleskap.
Pynt med karamelldryss eller sjokoladespon for flair.
Bruk en ferdiglaget skorpe for å spare tid, om nødvendig.
Ikke hopp over kremfløten – den balanserer sødmen.
Skjær i skiver med en varm, tørr kniv for rene kanter.

Server den med forslag

Fersk pisket krem eller crème fraîche
Varm kaffe eller søt iste
Kandiserte pekannøtter eller havsaltflak på toppen
En klatt varm karamellsaus
Vaniljeis for ekstra nytelse

Vanlige spørsmål

Spørsmål: Kan jeg lage karamellpai på forhånd?
A: Ja, det er best når det lages en dag i forveien, så det har tid til å slappe av og sette seg.

Spørsmål: Kan jeg bruke en ferdiglaget skorpe?
A: Absolutt. Butikkkjøpt graham cracker crust fungerer bra for denne oppskriften.

Q: Hvor lenge holder karamellpai seg i kjøleskapet?
A: Den holder seg i opptil 4 dager, tildekket, i kjøleskapet.

Spørsmål: Kan jeg fryse karamellpai?
A: Den er ikke ideell for frysing på grunn av vaniljesausteksturen. Nytes best fersk eller nedkjølt.

Spørsmål: Hva er den beste måten å skjære karamellpai rene på?
A: Bruk en skarp kniv dyppet i varmt vann og tørk mellom skivene.

Chef's Recommendation

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