Gooey Salted Caramel Pie
This Gooey Salted Caramel Pie is like a pecan-less pecan pie but made with buttery salted caramel sauce in a gooey and creamy filling!
Servings: 8 servings
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
I love and recommend using Smucker's "Simply Delights" salted caramel sauce. It is 11 oz, but it works perfectly here. For best results and optimal flavor, try to use a nicer salted caramel sauce rather than a cheaper, watery one.