caramel pie

Homemade Turtle Pie with a pecan cookie crust.

Turtle Pie

(1 cup) plain flour

(1/4 cup) caster sugar

cornstarch

(1 cup) pecans, finely chopped

(1/2 cup or 1 stick) unsalted butter, melted

240 ml (1 cup) sweetened condensed milk

(1/2 cup) brown sugar

(1/4 cup) unsalted butter

sea salt

(1 and 1/2 cups) dark (or milk) chocolate, roughly chopped

120 ml (1/2 cup) thickened or heavy cream

(1 cup) pecans, roughly chopped

Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. In a mixing bowl, add flour, sugar, cornflour and pecans. Pour over melted butter and stir together until mixture resembles wet sand.

Pour cookie crumbs into an 8 inch pie plate. Press crumbs into bottom and sides using the back of a spoon to form one even layer. It may be a bit rustic &#8211; this is ok.

Bake cookie crust for 15 minutes or until crust is golden on the edges. Set aside to cool for 15 minutes.

Meanwhile, make the caramel. Add sweetened condensed milk, brown sugar and butter in a medium saucepan and place on a low-medium heat.

Stir gently until all the ingredients have combined and continue to cook for a 3-5 minutes until the caramel thickens and the sugar is completely melted. Add a pinch of salt. Set aside to cool slightly.

Pour caramel over baked cookie crust. Place in the fridge.

Meanwhile, make the chocolate ganache. Place chocolate and cream into a bowl. Heat in the microwave, stirring every 20 seconds, until combined and smooth. Leave to cool for a few minutes.

Pour the ganache over the caramel and spread to the corners. Scatter chopped pecans on top. Refrigerate pie for at least 6 hours or, even better, overnight.

Looks creamy and dreamy! I love how easy this pie is!

My favourite part was the caramel - so good!

This old-fashioned Damson Plum Pie, also called Damson Pie or Caramel Pie, is a classic Virginia dessert that&#039;s been loved for generations!

Damson Plum Pie

pie crust

eggs,

¾ cup packed light brown sugar

plum preserves ((store-bought or homemade))

salted butter, melted and slightly cooled

all-purpose flour

vanilla extract

salt

cream

If the pie dough is really cold and firm, let it rest on the counter for about 10-15 minutes before rolling.

On a floured work surface, roll out the dough. Turn the dough about a quarter turn after every few rolls until you have a circle that measures 12 inches in diameter. Carefully transfer the dough to a 9-inch pie plate. Tuck the excess dough under the edges, and then use a fork or your fingers to crimp or flute. Cover with plastic wrap and place the crust in the refrigerator to chill while you preheat the oven and make the filling.

ROLL OUT THE CRUST:

Preheat the oven to 350°F.

In a large bowl, whisk together the eggs and brown sugar until smooth. Add the preserves, melted butter, flour, vanilla extract and salt; stir until completely combined.

Pour the filling into the pie crust.

MAKE THE FILLING:

Bake in the 350°F oven for about 45 minutes, or until mostly set – there will still be a little bit of jiggle in the center when you shake the pie. Allow the pie to cool completely before slicing (it will continue to set as it cools). If the pie is still a bit too soft after cooling, chill it in the refrigerator for a few hours to firm it up.

BAKE THE PIE:

Learn how to make this simple, sweet and savory caramel coconut macadamia nut pie with just five minutes of prep!

Caramel Coconut Macadamia Nut Pie

Karo® Syrup

eggs

sugar

butter (melted)

macadamia nuts (chopped)

coconut (plus more for topping)

caramel sauce

whipping cream

(9-inch) unbaked pie crust ((see note))

Preheat oven to 350 degrees. In a large bowl mix together corn syrup, eggs, butter, vanilla, macadamia nuts and coconut. Pour mixture into the pie crust.

Bake for 50-60 minutes until center is set. Allow to cool for 15-20 minutes. Top with whipped cream, coconut flakes, and caramel sauce and serve.

This looks deliciious. While I was making myself a copy, I noticed that you did not mention adding the nuts in the recipe.

Looking for the perfect holiday pie? This Caramel Cream Pie is delicious with a creamy caramel cheesecake filling, topped with whipped cream and dulce de leche.

Caramel Cream Pie Recipe

pie crust, 9 inch

dulce de leche caramel (divided) (13.4 ounce

cream cheese (softened)

heavy whipping cream

Bake pie crust according to package (or recipe) directions. Cool completely.

In a large mixing bowl, beat cream cheese with 1/2 cup of dulce de leche and powdered sugar. Set aside.

In a clean and COLD mixing bowl, beat heavy cream with granulated sugar for a couple minutes until stiff peaks form. Remove about 1/2 cup of the whipped cream and reserve it for the garnish.

To the remainder of the whipped cream, fold in the caramel cream cheese mixture until fully blended. With the remaining dulce de leche, reserve about 1-2 Tablespoons for garnish.

Spread the remainder of the dulce de leche in the bottom of your cooled pie crust. Top with caramel cream mixture. Top with reserved whipped cream. Melt the remaining 1-2 Tablespoons of dulce de leche in microwave and drizzle over pie. Refrigerate pie for 4 hours or overnight.

Hi Aimee, I'm dying to make this recipe for my parents 50th anniversary - they love caramel!  But I need to know what size can of the caramel you used and also is it 2 cups of finished whipped cream that gets folded in?  Thanks in advance!

Top 4 caramel pie recipes from across the web

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Top Tags

Turtle Pie

Damson Plum Pie

Caramel Coconut Macadamia Nut Pie

Caramel Cream Pie Recipe

Top 4 caramel pie recipes from across the web

The most viewed caramel pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Turtle Pie

Damson Plum Pie

Caramel Coconut Macadamia Nut Pie

Caramel Cream Pie Recipe

The most viewed caramel pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine