Foodie Friday…Salted Caramel Pie

salted caramel pie

My sister in law, Ann, who is a fabulous cook and especially good at desserts (along with my brother Tim) brought this amazing pie to Thanksgiving probably 5 or more years ago and I’ve made it many times since. The recipe is from Food and Wine magazine and it’s the perfect combination of sweet and savory! Start to finish takes over 6 hours (with chilling time) so plan accordingly. Enjoy!

Salted Caramel Pie

  • 1 1/4 cups graham cracker crumbs (about 5 ounces)
  • 4 tablespoons unsalted butter, melted
  • 1/4 cup light brown sugar
  • Two 14-ounce cans sweetened condensed milk
  • Fleur de sel
  • 2 cups heavy cream
  • 2 tablespoons confectioners’ sugar

Preheat the oven to 350°. In a food processor, pulse the graham cracker crumbs with the melted butter and light brown sugar until the crumbs are moistened. Press the crumbs evenly into a 9-inch glass or metal pie plate. Bake for about 10 minutes, just until lightly browned. Let cool. (I’m really lazy and substituted a ready-made Oreo crust and that extra chocolate was delish!)  Increase the oven temperature to 425°.

dulce de leche

Scrape the condensed milk into a 9-by-13-inch glass baking dish and sprinkle with a scant 1/2 teaspoon of fleur de sel. Cover the dish with foil and place it in a roasting pan. Add enough hot water to the pan to reach one-third of the way up the side of the baking dish. Bake, lifting the foil to stir 2 or 3 times, until the condensed milk is golden and thickened, about 2 hours; add more water to the roasting pan as necessary. The consistency of the caramel should be like dulce de leche. Don’t worry if it is lumpy; it will smooth out as it chills.

Scrape the caramel filling into the pie crust, smoothing the top. Spray a sheet of plastic wrap with vegetable oil spray and cover the pie. Refrigerate until the filling is chilled and set, at least 4 hours.

In a bowl, using an electric mixer, beat the cream with the confectioners’ sugar until firm. Remove the plastic. Mound the whipped cream on top of the pie and sprinkle with fleur de sel. Cut into wedges and serve.

Bon Appetit!

You cannot direct the wind, but you can adjust the sails! 


  1. OR food hack – just take the labels off of two sweetened condensed milk cans and throw them in a covered pot of boiling water for two hours. Just make sure to check the water level every once in a while, they need to stay fully submerged. Voila! Caramel!

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