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 al caramello del sud vecchio stile con crosta di cracker Graham e panna montata

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 consigli per cucinare questo piatto

Temperare lentamente le uova per evitare che si strapazzino.
Mescolare costantemente durante la cottura della crema pasticcera per evitare la formazione di grumi.
Usa il latte intero per ottenere una consistenza più cremosa.
Raffreddare durante la notte per un riempimento completamente impostato.
Aggiungi un pizzico di sale marino alla crosta per contrasto.
Lasciare raffreddare la torta a temperatura ambiente prima di refrigerarla.
Guarnire con un filo di caramello o scaglie di cioccolato per un tocco di stile.
Usa una crosta già pronta per risparmiare tempo, se necessario.
Non saltare la panna montata: bilancia la dolcezza.
Tagliare con un coltello caldo e asciutto per ottenere bordi puliti.

Servitelo con suggerimenti

Panna fresca montata o crème fraîche
Caffè caldo o tè freddo dolce
Noci pecan candite o scaglie di sale marino sopra
Un filo di salsa calda al caramello
Gelato alla vaniglia per un piacere extra

Domande frequenti

D: Posso preparare la torta al caramello in anticipo?
R: Sì, è meglio se preparato il giorno prima in modo che abbia il tempo di rilassarsi e stabilizzarsi.

D: Posso usare una crosta già pronta?
R: Assolutamente. La crosta di cracker Graham acquistata in negozio funziona bene per questa ricetta.

D: Quanto dura la torta al caramello in frigorifero?
R: Si conserva fino a 4 giorni, coperto, in frigorifero.

D: Posso congelare la torta al caramello?
R: Non è l’ideale per congelare a causa della consistenza della crema pasticcera. Da gustare fresco o refrigerato.

D: Qual è il modo migliore per tagliare la torta al caramello in modo pulito?
R: Usa un coltello affilato immerso in acqua calda e asciugalo tra le fette.

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