Jennie's Caramel Pie


Recipe Rating:
 1 Rating
Cooking Method:
Stove Top

NUNYA's Story

This pie fills my heart with tender memories of my mother.

I've seen a lot of recipes for caramel pie, but not this one and never known anyone who made it either, but my mother - and now me. And she didn't make it often. This pie was saved as a special treat for company or when we asked, "Could we please have a "caramel pie" instead of a birthday cake, PLEASE?!?"

Now, my friends and family beg for this pie - it is HEAVEN to the taste buds!


6 Tbsp
Find more recipes at
8 Tbsp
2 c
light brown sugar
2 c
2 1/2 tsp
vanilla extract, divided
1/2 - 1 pt
heavy cream, whipped
2 - 4 Tbsp
confectioners' sugar (to taste)
caramel (bottled or homemade) for drizzling

Directions Step-By-Step

Cream butter, flour and sugar together.
Lightly scramble the egg, stir in the milk and add to creamed mixture.
Cook the mixture in the top of double boiler until it's thickened, stirring constantly.
Once it's reached the consistency you want, take it off the heat and let it cool to room temperature.
Stir in the vanilla.
Pour it into a baked pie shell and chill.
When the pie is good and chilled, whip the cream with the confectioner's sugar and cover the pie. You can also drizzle some caramel on top or whip the cream and place a healthy dollop on each piece.

About this Recipe

Course/Dish: Pies
Main Ingredient: Sugar
Regional Style: American
Hashtag: #caramel

  • Comments

  • 1-5 of 5
  • user
    jeni hagle jhagle - Jun 16, 2012
    I like how you're measurements are estimated. This is how I cook almost everything. I hope to try this.
  • user
    NUNYA BIDNESS AdeleInTexas - Jun 16, 2012
    Thank you, Jeni - me, too! Maybe it's because that's the way my mother and grandmother did things? If you try it, please let me know how it turns out for you and if you like it.
  • user
    Bea L. BeachChic - Oct 10, 2012
    I'm assuming in step # 1 you add the brown sugar to the butter (room temp I'm also assuming) and flour. So when do you add the whipped heavy cream and powdered sugar? I can only assume that the powdered sugar goes into the heavy cream (once whipped) for sweetness (to taste) for a dollop on top of each piece of pie??? Correct?
  • user
    NUNYA BIDNESS AdeleInTexas - Oct 10, 2012
    Hi, Bea. Yes, you're right - cream the room temp butter and sugar together.

    And I can see that I need to add the final step to the recipe - thank you for calling it to my attention. I whip the cream and cover the pie as you can see in the photo, but you could instead add a dollop to each piece. I just think it's pretty when the whipped cream has more caramel drizzled on top!
  • user
    Darlene Harber Bubbakitty - Feb 24, 2014
    I have been looking for a good old fashioned Caramel Pie recipe for years! This one is delicious! Thanks for posting!