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.

Torta de caramelo do sul à moda antiga com crosta de biscoito Graham e chantilly

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 dicas para cozinhar este prato

Tempere os ovos lentamente para evitar que mexam.
Bata constantemente enquanto cozinha o creme para evitar grumos.
Use leite integral para obter a textura mais cremosa.
Deixe na geladeira durante a noite para obter um recheio totalmente firme.
Adicione uma pitada de sal marinho à crosta para contrastar.
Deixe a torta esfriar até a temperatura ambiente antes de refrigerar.
Decore com calda de caramelo ou raspas de chocolate para dar um toque especial.
Use uma crosta pré-fabricada para economizar tempo, se necessário.
Não pule o chantilly – ele equilibra a doçura.
Corte com uma faca quente e seca para obter bordas limpas.

Sirva com sugestões

Chantilly fresco ou crème fraîche
Café quente ou chá gelado doce
Nozes cristalizadas ou flocos de sal marinho por cima
Um fiozinho de molho de caramelo quente
Sorvete de baunilha para uma indulgência extra

Perguntas frequentes

P: Posso fazer torta de caramelo com antecedência?
R: Sim, é melhor quando feito um dia antes, para que tenha tempo de relaxar e endurecer.

P: Posso usar uma crosta pré-fabricada?
R: Absolutamente. Crosta de biscoito graham comprada em loja funciona bem para esta receita.

P: Quanto tempo dura a torta de caramelo na geladeira?
R: Conserva por até 4 dias, tampado, na geladeira.

P: Posso congelar a torta de caramelo?
R: Não é ideal para congelar devido à textura do creme. Melhor apreciado fresco ou refrigerado.

P: Qual é a melhor maneira de fatiar a torta de caramelo de maneira limpa?
R: Use uma faca afiada umedecida em água quente e enxugue entre as fatias.

Chef's Recommendation

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