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–+ servings

Salted Caramel Pie

TO DIE FOR, people, totally to die for. (Adapted from: Food & Wine Annual Cookbook 2012)
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Course: Dessert
Cuisine: American
Keyword: pie, salted caramel
Prep Time: 25 minutes
Cook Time: 2 hours 30 minutes
Chill: 4 hours
Servings: 8 servings
Calories: 409kcal


  • 13 graham crackers broken into pieces
  • 1/4 cup light brown sugar
  • 5 tbsp. salted butter melted
  • 2 14 oz. cans sweetened condensed milk
  • 1/2 tsp. sea salt
  • 2 cups heavy whipping cream
  • 2 tbsp. confectioner's sugar


  • Preheat oven to 350 degrees F. In a food processor, combine the graham cracker pieces, brown sugar and butter. Pulse until moistened fine crumbs form. Press the crumbs evenly onto the bottom and sides of a 9-inch pie plate. Bake in the preheated oven for 10 minutes, or until lightly browned. Let cool. Increase oven temperature to 425 degrees F.
  • Pour the sweetened condensed milk into the bottom of a glass baking dish and sprinkle sea salt over top. Cover dish tightly with foil. Place the baking dish inside a roasting pan and fill the roasting pan with 1 inch of hot water. Bake in the preheated oven for 2.5 hours, stirring every 30 minutes and replenishing water in roasting pan as needed. Let cool, stirring occasionally.
  • Pour the caramel filling into the prepared crust. Spray plastic wrap with cooking spray and place it over the pie, sprayed-side down. Chill in the refrigerator until the filling is set, about 4 hours.
  • In a medium bowl, combine the heavy whipping cream and confectioners’ sugar. Using an electric mixer, beat on medium speed for 5-6 minutes, or until it becomes firm. Remove plastic from pie and mound the whipped cream onto the pie. Cut into wedges and serve.


Calories: 409kcal | Carbohydrates: 30g | Protein: 3g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 101mg | Sodium: 360mg | Potassium: 94mg | Fiber: 1g | Sugar: 16g | Vitamin A: 1105IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg