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 Caramel Pie med Graham Cracker Crust og flødeskum

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 til, når du tilbereder denne ret

Temperer æggene langsomt for at undgå krybning.
Pisk konstant, mens du koger cremen for at undgå klumper.
Brug sødmælk for den cremede konsistens.
Afkøl natten over for et fuldt sat fyld.
Tilføj en knivspids havsalt til skorpen for kontrast.
Lad tærten køle af til stuetemperatur inden den sættes på køl.
Pynt med karameldryp eller chokoladespåner for flair.
Brug en færdiglavet skorpe for at spare tid, hvis det er nødvendigt.
Don’t skip the whipped cream — it balances the sweetness.
Skær med en varm, tør kniv for at få rene kanter.

Server den med forslag

Frisk flødeskum eller creme fraîche
Varm kaffe eller sød iste
Kandiserede pekannødder eller havsaltflager på toppen
Et skvæt varm karamelsauce
Vaniljeis for ekstra forkælelse

Ofte stillede spørgsmål

Q: Kan jeg lave karameltærte i forvejen?
A: Ja, det er bedst, når det laves en dag i forvejen, så det har tid til at slappe af og sætte sig.

Q: Kan jeg bruge en færdiglavet skorpe?
A: Absolut. Butikskøbt graham cracker crust fungerer godt til denne opskrift.

Q: Hvor længe holder karameltærte i køleskabet?
A: Den holder sig i op til 4 dage, tildækket, i køleskabet.

Q: Kan jeg fryse karameltærte?
A: Den er ikke ideel til frysning på grund af cremeteksturen. Nydes bedst frisk eller på køl.

Q: Hvad er den bedste måde at skære karameltærte rent i skiver?
A: Brug en skarp kniv dyppet i varmt vand og tør af mellem skiverne.

Chef's Recommendation

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