Hot Gooey Caramel Pie
In the years that I’ve been developing and writing recipes, I’ve made a number that have been really popular, some of which you can find in my book. None, however, have been as iconic and popular as my Hot Gooey Caramel Pie. When trying to figure out why this recipe took off so well, I thought about how different this dessert is. While other recipes are exciting takes on familiar ideas and flavors, this one was so unusual and different that I didn’t even know what I was making at first. It started with some ingredients in my pantry that I wanted to use up, and ended with a dessert that I could barely even name—but that everyone raved about. This pie has been made in numerous countries all over the world, graced many special-occasion tables, and enhanced many meals. And over and over again, fans have raved, “It’s just SO good.”
- 2 sticks (1 cup) butter or trans-fat-free margarine
- 8 ounces cream cheese or soy cream cheese
- 1½ cups brown sugar
- ¼ cup light corn syrup
- 2 large eggs
- 1 teaspoon baking soda
- 2 teaspoons vanilla extract
- 1½ cups flour
- 1 cup caramel chips
- 2 ready-made graham cracker pie crusts
- Vanilla ice cream, for serving (optional)
- Caramel sauce for serving (optional)
- Preheat oven to 350 degrees. In the bowl of an electric mixer, on medium speed, cream together butter and cream cheese until smooth. Add brown sugar and corn syrup; beat until smooth and creamy. Add eggs, baking soda and vanilla, beating to combine after each addition. Reduce mixer speed to low; add flour. Beat until combined. Stir in caramel chips. Divide batter between pie crusts. Bake for 30 to 35 minutes, until the center is just set (it will still be jiggly). Serve warm with ice cream and caramel sauce (optional).
- Note: As the name suggests, the pie is gooey—and it doesn’t cut into the neatest slices when warm. For a fancier presentation, make mini pies (see Variation) or serve it closer to room temperature, when it won’t be as gooey.
- Variation: For neater serving, bake in mini graham cracker crusts or ramekins for 22 to 24 minutes.
- Plan Ahead: This pie freezes well in an airtight container. Defrost and reheat before serving.
- Recipe from Something Sweet by Miriam Pascal. Reproduced with permission from the copyright holders, ArtScroll/Mesorah Publications.