This Fudgy Salted Caramel Pie is the ultimate crave-worthy dessert—layers of buttery caramel and rich chocolate fudge perfect for cozy nights or dinner parties.
Why You’ll Love This Recipe
- Rich and indulgent: Fudgy brownie base with melted chocolate and cocoa for intense flavor
- Sweet and salty combo: Salted caramel and flaky sea salt add a sophisticated finish
- Easy to prepare: Uses simple ingredients and takes under an hour from start to finish
- Crowd-pleaser: Ideal for gatherings, holidays, or when you want to impress
- Customizable: Serve warm, chilled, with ice cream, or extra caramel drizzle
Ingredients
- 1 9-inch pie crust (homemade or store-bought)
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup salted caramel sauce (plus extra for topping)
- Flaky sea salt, for garnish
Directions
- Preheat oven to 350°F (175°C).
- Roll out the pie crust into a 9-inch pie dish and crimp the edges. Set aside.
- In a medium saucepan over low heat, melt the butter.
- Remove from heat and whisk in the sugar, eggs, and vanilla until smooth and glossy.
- Stir in the cocoa powder, flour, salt, and baking powder until just combined.
- Fold in the chocolate chips.
- Pour the batter into the prepared pie crust and smooth the top.
- Bake for 35-40 minutes, or until the center is just set and a toothpick comes out with a few moist crumbs.
- Allow the pie to cool slightly, then drizzle with salted caramel sauce and sprinkle with flaky sea salt.
- Serve warm or at room temperature, optionally with ice cream.
Servings And Timing
- Servings: 8 slices
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Calories: Approximately 435 kcal per slice
Storage/Reheating
- Storage: Cover the pie and store at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freezing: Wrap tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in the fridge.
- Reheating: Warm slices in the microwave for 15-20 seconds or in a 300°F oven for about 8-10 minutes until heated through.
Variations
- Nutty addition: Add chopped pecans or walnuts to the batter for crunch
- Double chocolate: Use dark chocolate chips instead of semi-sweet
- Extra gooey: Add a swirl of caramel sauce into the batter before baking
- Gluten-free: Use a gluten-free pie crust and 1:1 gluten-free flour blend
- No crust: Bake the batter in a greased pie dish for a flourless brownie-pie hybrid
FAQs
How long does Fudgy Salted Caramel Pie last in the fridge?
Store in an airtight container in the refrigerator for 3 to 4 days per USDA food safety guidelines. This pie freezes well for up to 2 months when tightly wrapped in plastic and foil. For reheating, warm slices in the microwave for 15-20 seconds or in a 300°F oven for about 8-10 minutes until heated through.
Can I substitute butter in this recipe?
In my experience, you can substitute unsalted butter with a good quality baking margarine, though it might slightly alter the pie’s richness. Another option is vegetable shortening, which can create a different texture. Coconut oil could also work, but be aware it might impart a subtle coconut flavor to your fudgy pie.
How long does this need to chill before serving?
The recipe doesn’t specify a chilling time, but for best results and a firmer slice, I recommend allowing the pie to cool completely at room temperature. Then, refrigerate it until firm, at least 2 hours or overnight. This helps the fudgy texture set beautifully before serving.
What goes well with Fudgy Salted Caramel Pie?
Fudgy Salted Caramel Pie is incredibly rich, so it pairs wonderfully with simple accompaniments. I’ve found that a scoop of vanilla bean ice cream is a classic choice, as mentioned in the recipe. A dollop of fresh whipped cream or a sprinkle of toasted pecans also complements the flavors beautifully. A strong cup of coffee or espresso makes a perfect pairing.
Is Fudgy Salted Caramel Pie gluten-free?
No, this Fudgy Salted Caramel Pie recipe, as written, is not gluten-free. It contains gluten from both the 9-inch pie crust and the 1/2 cup of all-purpose flour used in the brownie base. To make it gluten-free, you can substitute a gluten-free pie crust and use a 1:1 gluten-free flour blend.
Conclusion
Fudgy Salted Caramel Pie is a rich, chocolatey dessert with a perfect blend of sweetness and a touch of salt. With minimal effort and maximum flavor, it’s bound to become a go-to favorite for celebrations, potlucks, or cozy nights in. Serve it with a scoop of ice cream and an extra drizzle of caramel for the ultimate indulgence.
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Fudgy Salted Caramel Pie
- Total Time: 55 minutes
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
A show-stopping dessert with a rich, brownie-like filling layered in a flaky pie crust and topped with golden salted caramel. This pie delivers the perfect balance of sweet and salty in every bite.
Ingredients
- 1 9-inch pie crust (homemade or store-bought)
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup salted caramel sauce (plus extra for topping)
- Flaky sea salt, for garnish
Instructions
- Preheat oven to 350°F (175°C).
- Roll out the pie crust into a 9-inch pie dish and crimp the edges. Set aside.
- In a medium saucepan over low heat, melt the butter.
- Remove from heat and whisk in the sugar, eggs, and vanilla until smooth and glossy.
- Stir in the cocoa powder, flour, salt, and baking powder until just combined.
- Fold in the chocolate chips.
- Pour the batter into the prepared pie crust and smooth the top.
- Bake for 35-40 minutes, or until the center is just set and a toothpick comes out with a few moist crumbs.
- Allow the pie to cool slightly, then drizzle with salted caramel sauce and sprinkle with flaky sea salt.
- Serve warm or at room temperature, optionally with ice cream.
Notes
- Let the pie cool slightly before adding caramel to avoid it melting too much.
- Serve with vanilla or salted caramel ice cream for added indulgence.
- Store leftovers covered at room temperature for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 435
- Sugar: 38g
- Sodium: 210mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 75mg