southern caramel pie

Posted on March 7, 2024

Southern caramel pie is a classic dessert that hails from the Southern United States. It features a rich, creamy caramel filling nestled in a flaky pie crust. Here’s a simple recipe to make this delicious treat:

Ingredients:

For the pie crust:

  • 1 ¼ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup unsalted butter, cold and cubed
  • 3-4 tablespoons ice water

For the caramel filling:

  • 1 cup granulated sugar
  • ¼ cup water
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions:

For the pie crust:

  1. In a large bowl, whisk together the flour and salt.
  2. Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until it resembles coarse crumbs.
  3. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together.
  4. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

For the caramel filling:

  1. In a heavy-bottomed saucepan, combine the granulated sugar and water over medium heat. Stir until the sugar is dissolved.
  2. Once the sugar is dissolved, stop stirring and allow the mixture to come to a boil. Cook, without stirring, until the mixture turns a deep amber color, swirling the pan occasionally to ensure even cooking. This should take about 10-12 minutes.
  3. Remove the pan from the heat and carefully pour in the heavy cream. Be cautious as the mixture will bubble up.
  4. Stir in the butter, vanilla extract, and a pinch of salt until smooth. Let the caramel cool slightly.

Assembling the pie:

  1. Preheat your oven to 375°F (190°C).
  2. Roll out the chilled pie dough on a floured surface into a 12-inch circle. Carefully transfer it to a 9-inch pie dish, pressing it gently into the bottom and sides.
  3. Trim any excess dough and crimp the edges as desired.
  4. Pour the slightly cooled caramel filling into the prepared pie crust.
  5. Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 25-30 minutes, or until the filling is set and the crust is golden brown.
  6. Once baked, remove the pie from the oven and let it cool completely before serving.
  7. Optionally, serve slices of the pie with a dollop of whipped cream or a scoop of vanilla ice cream.

Enjoy your delicious Southern caramel pie!

Southern caramel pie is a classic dessert that hails from the Southern United States. It features a rich, creamy caramel filling nestled in a flaky pie crust. Here’s a simple recipe to make this delicious treat:

Ingredients:

For the pie crust:

  • 1 ¼ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup unsalted butter, cold and cubed
  • 3-4 tablespoons ice water

For the caramel filling:

  • 1 cup granulated sugar
  • ¼ cup water
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions:

For the pie crust:

  1. In a large bowl, whisk together the flour and salt.
  2. Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until it resembles coarse crumbs.
  3. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together.
  4. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

For the caramel filling:

  1. In a heavy-bottomed saucepan, combine the granulated sugar and water over medium heat. Stir until the sugar is dissolved.
  2. Once the sugar is dissolved, stop stirring and allow the mixture to come to a boil. Cook, without stirring, until the mixture turns a deep amber color, swirling the pan occasionally to ensure even cooking. This should take about 10-12 minutes.
  3. Remove the pan from the heat and carefully pour in the heavy cream. Be cautious as the mixture will bubble up.
  4. Stir in the butter, vanilla extract, and a pinch of salt until smooth. Let the caramel cool slightly.

Assembling the pie:

  1. Preheat your oven to 375°F (190°C).
  2. Roll out the chilled pie dough on a floured surface into a 12-inch circle. Carefully transfer it to a 9-inch pie dish, pressing it gently into the bottom and sides.
  3. Trim any excess dough and crimp the edges as desired.
  4. Pour the slightly cooled caramel filling into the prepared pie crust.
  5. Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 25-30 minutes, or until the filling is set and the crust is golden brown.
  6. Once baked, remove the pie from the oven and let it cool completely before serving.
  7. Optionally, serve slices of the pie with a dollop of whipped cream or a scoop of vanilla ice cream.

Enjoy your delicious Southern caramel pie!

Southern caramel pie is a classic dessert that hails from the Southern United States. It features a rich, creamy caramel filling nestled in a flaky pie crust. Here’s a simple recipe to make this delicious treat:

Ingredients:

For the pie crust:

  • 1 ¼ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup unsalted butter, cold and cubed
  • 3-4 tablespoons ice water

For the caramel filling:

  • 1 cup granulated sugar
  • ¼ cup water
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions:

For the pie crust:

  1. In a large bowl, whisk together the flour and salt.
  2. Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until it resembles coarse crumbs.
  3. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together.
  4. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

For the caramel filling:

  1. In a heavy-bottomed saucepan, combine the granulated sugar and water over medium heat. Stir until the sugar is dissolved.
  2. Once the sugar is dissolved, stop stirring and allow the mixture to come to a boil. Cook, without stirring, until the mixture turns a deep amber color, swirling the pan occasionally to ensure even cooking. This should take about 10-12 minutes.
  3. Remove the pan from the heat and carefully pour in the heavy cream. Be cautious as the mixture will bubble up.
  4. Stir in the butter, vanilla extract, and a pinch of salt until smooth. Let the caramel cool slightly.

Assembling the pie:

  1. Preheat your oven to 375°F (190°C).
  2. Roll out the chilled pie dough on a floured surface into a 12-inch circle. Carefully transfer it to a 9-inch pie dish, pressing it gently into the bottom and sides.
  3. Trim any excess dough and crimp the edges as desired.
  4. Pour the slightly cooled caramel filling into the prepared pie crust.
  5. Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 25-30 minutes, or until the filling is set and the crust is golden brown.
  6. Once baked, remove the pie from the oven and let it cool completely before serving.
  7. Optionally, serve slices of the pie with a dollop of whipped cream or a scoop of vanilla ice cream.

Enjoy your delicious Southern caramel pie!

Southern caramel pie is a classic dessert that hails from the Southern United States. It features a rich, creamy caramel filling nestled in a flaky pie crust. Here’s a simple recipe to make this delicious treat:

Ingredients:

For the pie crust:

  • 1 ¼ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup unsalted butter, cold and cubed
  • 3-4 tablespoons ice water

For the caramel filling:

  • 1 cup granulated sugar
  • ¼ cup water
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions:

For the pie crust:

  1. In a large bowl, whisk together the flour and salt.
  2. Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until it resembles coarse crumbs.
  3. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together.
  4. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

For the caramel filling:

  1. In a heavy-bottomed saucepan, combine the granulated sugar and water over medium heat. Stir until the sugar is dissolved.
  2. Once the sugar is dissolved, stop stirring and allow the mixture to come to a boil. Cook, without stirring, until the mixture turns a deep amber color, swirling the pan occasionally to ensure even cooking. This should take about 10-12 minutes.
  3. Remove the pan from the heat and carefully pour in the heavy cream. Be cautious as the mixture will bubble up.
  4. Stir in the butter, vanilla extract, and a pinch of salt until smooth. Let the caramel cool slightly.

Assembling the pie:

  1. Preheat your oven to 375°F (190°C).
  2. Roll out the chilled pie dough on a floured surface into a 12-inch circle. Carefully transfer it to a 9-inch pie dish, pressing it gently into the bottom and sides.
  3. Trim any excess dough and crimp the edges as desired.
  4. Pour the slightly cooled caramel filling into the prepared pie crust.
  5. Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 25-30 minutes, or until the filling is set and the crust is golden brown.
  6. Once baked, remove the pie from the oven and let it cool completely before serving.
  7. Optionally, serve slices of the pie with a dollop of whipped cream or a scoop of vanilla ice cream.

Enjoy your delicious Southern caramel pie!

Southern caramel pie is a classic dessert that hails from the Southern United States. It features a rich, creamy caramel filling nestled in a flaky pie crust. Here’s a simple recipe to make this delicious treat:

Ingredients:

For the pie crust:

  • 1 ¼ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup unsalted butter, cold and cubed
  • 3-4 tablespoons ice water

For the caramel filling:

  • 1 cup granulated sugar
  • ¼ cup water
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions:

For the pie crust:

  1. In a large bowl, whisk together the flour and salt.
  2. Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until it resembles coarse crumbs.
  3. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together.
  4. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

For the caramel filling:

  1. In a heavy-bottomed saucepan, combine the granulated sugar and water over medium heat. Stir until the sugar is dissolved.
  2. Once the sugar is dissolved, stop stirring and allow the mixture to come to a boil. Cook, without stirring, until the mixture turns a deep amber color, swirling the pan occasionally to ensure even cooking. This should take about 10-12 minutes.
  3. Remove the pan from the heat and carefully pour in the heavy cream. Be cautious as the mixture will bubble up.
  4. Stir in the butter, vanilla extract, and a pinch of salt until smooth. Let the caramel cool slightly.

Assembling the pie:

  1. Preheat your oven to 375°F (190°C).
  2. Roll out the chilled pie dough on a floured surface into a 12-inch circle. Carefully transfer it to a 9-inch pie dish, pressing it gently into the bottom and sides.
  3. Trim any excess dough and crimp the edges as desired.
  4. Pour the slightly cooled caramel filling into the prepared pie crust.
  5. Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 25-30 minutes, or until the filling is set and the crust is golden brown.
  6. Once baked, remove the pie from the oven and let it cool completely before serving.
  7. Optionally, serve slices of the pie with a dollop of whipped cream or a scoop of vanilla ice cream.

Enjoy your delicious Southern caramel pie!

Southern caramel pie is a classic dessert that hails from the Southern United States. It features a rich, creamy caramel filling nestled in a flaky pie crust. Here’s a simple recipe to make this delicious treat:

Ingredients:

For the pie crust:

  • 1 ¼ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup unsalted butter, cold and cubed
  • 3-4 tablespoons ice water

For the caramel filling:

  • 1 cup granulated sugar
  • ¼ cup water
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions:

For the pie crust:

  1. In a large bowl, whisk together the flour and salt.
  2. Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until it resembles coarse crumbs.
  3. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together.
  4. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

For the caramel filling:

  1. In a heavy-bottomed saucepan, combine the granulated sugar and water over medium heat. Stir until the sugar is dissolved.
  2. Once the sugar is dissolved, stop stirring and allow the mixture to come to a boil. Cook, without stirring, until the mixture turns a deep amber color, swirling the pan occasionally to ensure even cooking. This should take about 10-12 minutes.
  3. Remove the pan from the heat and carefully pour in the heavy cream. Be cautious as the mixture will bubble up.
  4. Stir in the butter, vanilla extract, and a pinch of salt until smooth. Let the caramel cool slightly.

Assembling the pie:

  1. Preheat your oven to 375°F (190°C).
  2. Roll out the chilled pie dough on a floured surface into a 12-inch circle. Carefully transfer it to a 9-inch pie dish, pressing it gently into the bottom and sides.
  3. Trim any excess dough and crimp the edges as desired.
  4. Pour the slightly cooled caramel filling into the prepared pie crust.
  5. Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 25-30 minutes, or until the filling is set and the crust is golden brown.
  6. Once baked, remove the pie from the oven and let it cool completely before serving.
  7. Optionally, serve slices of the pie with a dollop of whipped cream or a scoop of vanilla ice cream.

Enjoy your delicious Southern caramel pie!

Southern caramel pie is a classic dessert that hails from the Southern United States. It features a rich, creamy caramel filling nestled in a flaky pie crust. Here’s a simple recipe to make this delicious treat:

Ingredients:

For the pie crust:

  • 1 ¼ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup unsalted butter, cold and cubed
  • 3-4 tablespoons ice water

For the caramel filling:

  • 1 cup granulated sugar
  • ¼ cup water
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions:

For the pie crust:

  1. In a large bowl, whisk together the flour and salt.
  2. Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until it resembles coarse crumbs.
  3. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together.
  4. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

For the caramel filling:

  1. In a heavy-bottomed saucepan, combine the granulated sugar and water over medium heat. Stir until the sugar is dissolved.
  2. Once the sugar is dissolved, stop stirring and allow the mixture to come to a boil. Cook, without stirring, until the mixture turns a deep amber color, swirling the pan occasionally to ensure even cooking. This should take about 10-12 minutes.
  3. Remove the pan from the heat and carefully pour in the heavy cream. Be cautious as the mixture will bubble up.
  4. Stir in the butter, vanilla extract, and a pinch of salt until smooth. Let the caramel cool slightly.

Assembling the pie:

  1. Preheat your oven to 375°F (190°C).
  2. Roll out the chilled pie dough on a floured surface into a 12-inch circle. Carefully transfer it to a 9-inch pie dish, pressing it gently into the bottom and sides.
  3. Trim any excess dough and crimp the edges as desired.
  4. Pour the slightly cooled caramel filling into the prepared pie crust.
  5. Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 25-30 minutes, or until the filling is set and the crust is golden brown.
  6. Once baked, remove the pie from the oven and let it cool completely before serving.
  7. Optionally, serve slices of the pie with a dollop of whipped cream or a scoop of vanilla ice cream.

Enjoy your delicious Southern caramel pie!

Southern caramel pie is a classic dessert that hails from the Southern United States. It features a rich, creamy caramel filling nestled in a flaky pie crust. Here’s a simple recipe to make this delicious treat:

Ingredients:

For the pie crust:

  • 1 ¼ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup unsalted butter, cold and cubed
  • 3-4 tablespoons ice water

For the caramel filling:

  • 1 cup granulated sugar
  • ¼ cup water
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions:

For the pie crust:

  1. In a large bowl, whisk together the flour and salt.
  2. Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until it resembles coarse crumbs.
  3. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together.
  4. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

For the caramel filling:

  1. In a heavy-bottomed saucepan, combine the granulated sugar and water over medium heat. Stir until the sugar is dissolved.
  2. Once the sugar is dissolved, stop stirring and allow the mixture to come to a boil. Cook, without stirring, until the mixture turns a deep amber color, swirling the pan occasionally to ensure even cooking. This should take about 10-12 minutes.
  3. Remove the pan from the heat and carefully pour in the heavy cream. Be cautious as the mixture will bubble up.
  4. Stir in the butter, vanilla extract, and a pinch of salt until smooth. Let the caramel cool slightly.

Assembling the pie:

  1. Preheat your oven to 375°F (190°C).
  2. Roll out the chilled pie dough on a floured surface into a 12-inch circle. Carefully transfer it to a 9-inch pie dish, pressing it gently into the bottom and sides.
  3. Trim any excess dough and crimp the edges as desired.
  4. Pour the slightly cooled caramel filling into the prepared pie crust.
  5. Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 25-30 minutes, or until the filling is set and the crust is golden brown.
  6. Once baked, remove the pie from the oven and let it cool completely before serving.
  7. Optionally, serve slices of the pie with a dollop of whipped cream or a scoop of vanilla ice cream.

Enjoy your delicious Southern caramel pie!

Southern caramel pie is a classic dessert that hails from the Southern United States. It features a rich, creamy caramel filling nestled in a flaky pie crust. Here’s a simple recipe to make this delicious treat:

Ingredients:

For the pie crust:

  • 1 ¼ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup unsalted butter, cold and cubed
  • 3-4 tablespoons ice water

For the caramel filling:

  • 1 cup granulated sugar
  • ¼ cup water
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions:

For the pie crust:

  1. In a large bowl, whisk together the flour and salt.
  2. Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until it resembles coarse crumbs.
  3. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together.
  4. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

For the caramel filling:

  1. In a heavy-bottomed saucepan, combine the granulated sugar and water over medium heat. Stir until the sugar is dissolved.
  2. Once the sugar is dissolved, stop stirring and allow the mixture to come to a boil. Cook, without stirring, until the mixture turns a deep amber color, swirling the pan occasionally to ensure even cooking. This should take about 10-12 minutes.
  3. Remove the pan from the heat and carefully pour in the heavy cream. Be cautious as the mixture will bubble up.
  4. Stir in the butter, vanilla extract, and a pinch of salt until smooth. Let the caramel cool slightly.

Assembling the pie:

  1. Preheat your oven to 375°F (190°C).
  2. Roll out the chilled pie dough on a floured surface into a 12-inch circle. Carefully transfer it to a 9-inch pie dish, pressing it gently into the bottom and sides.
  3. Trim any excess dough and crimp the edges as desired.
  4. Pour the slightly cooled caramel filling into the prepared pie crust.
  5. Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 25-30 minutes, or until the filling is set and the crust is golden brown.
  6. Once baked, remove the pie from the oven and let it cool completely before serving.
  7. Optionally, serve slices of the pie with a dollop of whipped cream or a scoop of vanilla ice cream.

Enjoy your delicious Southern caramel pie!

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