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Salted Caramel Cream Pie

Homemade custard, fresh bananas, and rich salted caramel in a buttery pie crust. The ultimate cream pie!

Salted Caramel Cream Pie

This recipe for Salted Caramel Cream Pie will satisfy any craving you may have, from crunchy to creamy, and salty to sweet, this pie has got it going on
Prep Time20 mins
Cook Time1 hr 10 mins
Chill4 hrs
Total Time5 hrs 30 mins
Course: Dessert
Cuisine: American
Keyword: Caramel Cream Pie, Coconut Cream, cream pie, Holidays, Salted caramel, Salted Caramel Cream Pie
Servings: 12 – (ONE 9-INCH DEEP-DISH PIE)
Calories: 526kcal



  • 5 oz. Pretzel sticks (3 cups)
  • 1 cup Chopped pecans
  • 3 tbsp. Dark brown sugar
  • 10 tbsp. Unsalted butter, melted


  • ½ cup Granulated sugar
  • ½ cup Unsweetened cocoa powder
  • ½ cup Heavy cream
  • tsp. Kosher salt
  • 1 tbsp. Unsalted butter
  • 2 oz. Semisweet bar chocolate, finely chopped
  • ½ tsp. Pure vanilla extract


  • ½ cup Packed dark brown sugar
  • cup Cornstarch
  • 4 Egg yolks
  • 2 ½ cups Whole milk, divided
  • ½ cup Granulated sugar
  • ¼ cup Water
  • 2 tsp. Kosher salt
  • 2 tbsp. Unsalted butter
  • 1 tbsp. Pure vanilla extract


  • 4 Egg whites 
  • 1 Jar Marshmallow creme (7 oz.)


  • Preheat oven to 350°.

The Crust

  • Process pretzels, pecans, and brown sugar until fine. Pulse in melted butter until incorporated.
  • Press crumbs evenly into bottom and up sides of a 9-inch deep-dish pie plate. Bake crust until set, 10–12 minutes; cool completely on a rack.

The Fudge

  • Whisk together granulated sugar, cocoa, cream, and salt in a saucepan over medium heat; cook until smooth and sugar melts, then whisk in butter until melted.
  • Off heat, stir in chocolate until melted, then stir in vanilla. Pour fudge over bottom of crust and chill until set.

The Pastry Cream

  • Whisk together brown sugar, cornstarch, and yolks in a bowl; whisk in ½ cup milk.
  • Boil granulated sugar, water, and salt in a saucepan over medium-high heat for the caramel, swirling occasionally, until it reaches the color of iced tea, 12–14 minutes. Carefully whisk in remaining 2 cups milk until smooth.
  • Slowly add half the caramel mixture to egg mixture, whisking constantly. Return egg-caramel mixture to pan and bring to a boil; whisk constantly until pastry cream thickens, about 5 minutes.
  • Off heat, whisk in butter and vanilla; strain through a fine-mesh sieve. Cool pastry cream to room temperature, about 10 minutes, stirring occasionally, then spread over fudge layer. Press plastic wrap over surface to prevent a skin from forming. Chill pie at least 4 hours to set pastry cream.
  • Preheat broiler to low with rack 6 inches from element.

The Meringue

  • beat egg whites in a clean, dry bowl with a hand mixer on medium speed until soft peaks form, 1–2 minutes.
  • Gradually add marshmallow creme, beating on high speed until stiff peaks form and meringue is glossy, 4–5 minutes. Spread meringue evenly over pie with the back of a spoon, spiking the top.
  • Broil pie until meringue is golden, about 3 minutes; serve immediately.


Per serving, Calories: 526

Nutrition Facts

1 servings per container

  • Amount Per ServingCalories526
  • % Daily Value *
  • Total Fat 28g 44%
    • Saturated Fat 13g 65%
  • Cholesterol 113mg 38%
  • Sodium 659mg 28%
  • Total Carbohydrate 62g 21%
    • Dietary Fiber 2g 8%
  • Protein 7g 15%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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    Written by Lisa Yarde

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