This Gooey Salted Caramel Pie is a MUST make if you love salted caramel! Extremely gooey and creamy with buttery salted caramel flavor!
I can’t even believe I am already considering Thanksgiving menus!
I know it’s still over a month away, but I am trying to escape the heat any way I can. Even if it is still approaching 100 degrees F outside in MIDDLE OCTOBER, I still must remind myself it is still October and Thanksgiving is coming!
I have plenty of amazing pie recipes (and other equally delicious festive recipes!) coming down the pipeline for the holidays. This is definitely my favorite time of year since everyone is excited about baking, celebrating, and eating! Even though I love January for its fresh start (and my birthday!), I wish more people would skip the diet resolutions, lol. It’s more fun when people are baking with butter and eating ALL the desserts.
Speaking of butter and desserts, y’all. This pie is INSANITY.
The idea came about because I realized the “goo” of a pecan pie is one of my favorite parts, and because I have a Shortcut Pecan Pie in which I substitute traditional corn syrup in the filling for a jar of salted caramel sauce. That pie is SO delicious with the salted caramel, and I thought, why not make a pecan-less pie with the salted caramel goo filling?
Thus, the Gooey Salted Caramel Pie was born into existence. You’re welcome!
This pie starts out very much like a pecan pie: in a bowl you’ll whisk together the salted caramel sauce, eggs, brown sugar, vanilla, heavy whipping cream and a pinch of salt. Whisk it all together and pour it into a frozen deep dish pie crust. Then bake it up and let it cool and set before serving. The pie filling will puff up significantly while it bakes; this is normal and after it gets removed from the oven, the pie will deflate and settle into extremely buttery and gooey deliciousness.
Gooey Salted Caramel Pie is waiting for you!!
Gooey Salted Caramel Pie
Ingredients
- One 9" frozen deep dish pie crust
- One (12 oz) jar salted caramel sauce I like Smucker's Simple Delights brand
- 3 large eggs
- 1/2 cup light brown sugar
- 1/4 cup heavy whipping cream
- 2 tsp vanilla extract
- 1/8 tsp salt
- Flaky sea salt or fleur de sel for garnish
Instructions
- Preheat oven to 350° degrees F. Place the frozen deep-dish pie crust onto a rimmed baking sheet lined with parchment or foil. This helps make clean up easy if your pie filling bubbles over!
- In a medium bowl, whisk together the salted caramel sauce, eggs, light brown sugar, heavy cream, vanilla and salt until fully combined. Pour it into the prepared deep dish pie crust.
- Bake for 35-40 minutes or until the top appears set and is light golden brown and kind of dry looking. The filling may puff up significantly in the oven; as it is removed from the oven and begins to cool, it will deflate. Do not pop it! Immediately sprinkle the top of the pie filling with flaky sea salt. Let the pie cool completely, then refrigerate the pie for at least 2 hours before cutting and serving.
Notes
Buttery, sinfully rich, sweet and salty and SO divine! You’re going to love this irresistible pie!
Have a super sweet day!
xo, Hayley
Christine Moore says
Made this last night and it did not disappoint. I love sweet and salty so when I saw this recipe I immediately knew it would be delicious. It was super easy and quick to make just give enough time to let it set in fridge.
thedomesticrebel says
Thanks Christine! Appreciate your review and so glad you loved it!
Ceciiii says
I have always wanted a pecanless pie! Thanks, can’t wait to try
thedomesticrebel says
Ceciiii, I am so glad you are eager to try! It is so good!
Reva says
Seriously the best pie! It’s our new family favorite for sure. My hubby even loved it and he usually hates pie.
Brooke says
I made this for Thanksgiving and it was a perfect success! Even beat my MIL for the best pie award lol. I re-made it recently but the center was way too gooey. I cooked it the same amount of time, any idea what I could’ve done wrong?
thedomesticrebel says
Hi Brooke, that’s interesting that it was gooeier the second time around. Is your oven calibrated to the correct temp?
Jade says
Hi, if I only have refrigerated pie crust and not frozen what should I do?
Thanks
thedomesticrebel says
Hi Jade, not a problem! Just use your refrigerated pie crust and the recipe will be just fine.
Joanne says
If u don’t have salted caramel sauce can you use regular caramel sauce and add extra salt
thedomesticrebel says
Hi Joanne, I would just use regular caramel sauce and omit the salt since you’re sprinkling flaky sea salt on top.
Ashley D says
I made this pie for our thanksgiving gathering of 3. It was gone in one day and will now be served at all holiday gatherings. I used the Trader Joe’s frozen pie crust per recommendation by Hayley in the pie crust taste off. I also used a jar of the Trader Joe’s salted caramel sauce (the jar was a little smaller than the recipe called for but still turned out yummy!). Topped with fresh whip and more caramel sauce and flaked salt. PERFECTION.
thedomesticrebel says
Ashley, so glad you loved the pie and used the Trader Joe’s fleur de sel caramel sauce! It’s my fave!
Meredith says
Could you use puff pastry in a pie pan? Would you pre-bake it at all?
Samantha says
Hi! This looks amazing and I want to make it for thanksgiving next week! Do you think it’s be okay to bake this in a toaster oven?
thedomesticrebel says
Hi Samantha, I have actually never baked in a toaster oven! If you normally have success baking pies and things in your toaster oven, I don’t see why not!
Christin says
Hi! Cant’ wait to make this pie this weekend! I have a question about combining the ingredients. We shouldn’t use an electric mixer, right? Just combine by hand with a whisk?
thedomesticrebel says
Hi Christin, yes, just by hand is fine!
Christin says
Thank you. It was so easy and delicious. Your recipes are the best! (Especiallyyyyy all the cookie bars!)
Nola says
I have cooked it for 40 minutes and the outside is done but the middle is still like a water bed. Any suggestions??
thedomesticrebel says
Hi Nola, did you bake it in a glass pie pan by chance?