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.

Pastel de caramelo sureño a la antigua usanza con corteza de galleta Graham y crema batida

Q: 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.

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 Consejos para a la hora de cocinar este plato

Atempere los huevos lentamente para evitar que se revuelvan.
Batir constantemente mientras se cocina la natilla para evitar grumos.
Utilice leche entera para obtener la textura más cremosa.
Enfríe durante la noche para obtener un relleno completamente firme.
Agrega una pizca de sal marina a la corteza para contrastar.
Deje que el pastel se enfríe a temperatura ambiente antes de refrigerarlo.
Adorne con un chorrito de caramelo o virutas de chocolate para darle más estilo.
Utilice una base prefabricada para ahorrar tiempo, si es necesario.
No te saltes la crema batida: equilibra el dulzor.
Cortar con un cuchillo seco y caliente para obtener bordes limpios.

Sírvelo con sugerencias.

Crema batida fresca o crème fraîche
Café caliente o té helado dulce.
Nueces confitadas o escamas de sal marina encima
Un chorrito de salsa de caramelo tibia
Helado de vainilla para un capricho extra

Preguntas frecuentes

P: ¿Puedo preparar pastel de caramelo con anticipación?
R: Sí, es mejor prepararlo con un día de anticipación para que tenga tiempo de enfriarse y asentarse.

P: ¿Puedo usar una base prefabricada?
R: Absolutamente. La corteza de galleta Graham comprada en la tienda funciona bien para esta receta.

P: ¿Cuánto tiempo dura la tarta de caramelo en el frigorífico?
R: Se conserva hasta 4 días, tapado, en el frigorífico.

P: ¿Puedo congelar pastel de caramelo?
R: No es ideal para congelar debido a la textura de la natilla. Se disfruta mejor fresco o refrigerado.

P: ¿Cuál es la mejor manera de cortar limpiamente el pastel de caramelo?
R: Use a sharp knife dipped in hot water and wiped dry between slices.

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