Hot Gooey Caramel Pie

Hot Gooey Caramel Pie is as delicious as it sounds, with very little prep time!

hot gooey caramel pie on overtimecook

So it started one night when I was going to take a brownie mix I had in the pantry and bake it into a graham cracker pie crust. But then I couldn’t find the brownie mix I thought I had.

So plan B was a cheesecake baked in a graham cracker crust. But then plan C formed in my head. What if I baked blondies into a graham cracker crust?

Then my 4th and final plan formed. What if I kinda combined plan B and plan C?

So I pulled out the mixer and made the first batch of this. I didn’t even know what to expect out of this, it was simply a late night whim. I didn’t even measure! But then it was awesome. And everyone raved about it.

So I had to try to recreate it. Luckily, it turned out as well as it did the first time! My bigger challenge, it turned out, was naming it. I described the dessert as what happens when cheesecake and chocolate chip cookies get together and have delicious little babies. But that’s a very long name for a recipe.

Take a look at this picture though, and you’ll understand why I came up with the name I did. Hot. Gooey. Caramel. Pie.

And yes, it is as good as it looks. But no, it isn’t hard to make at all.

Hot Gooey Caramel Pie
Originally Published in my column in Ami Magazine
  • 1 cup (2 sticks) margarine or butter
  • 1 (8-ounce) package cream cheese or Tofutti cream cheese
  • 1½ cups brown sugar
  • ¼ cup corn syrup
  • 2 eggs
  • 1 teaspoons baking soda
  • 2 teaspoons vanilla extract
  • 1½ cups flour
  • 1 cup Caramel Chips
  • 2 graham cracker pie crusts
  • Vanilla Ice Cream, for serving, optional
  • Caramel sauce (optional)
  1. Heat oven to 350ºF.
  2. In the bowl of an electric mixer, over a medium speed, cream together margarine and Tofutti cream cheese until smooth. Add brown sugar and corn syrup, and beat until smooth and creamy. Add eggs, baking soda, and vanilla, beating to combine after each addition.
  3. Turn the mixer to low, and add flour. Beat until combined. Stir in the caramel chips.
  4. Divide batter between the two pie crusts. Bake for 30 to 35 minutes, until the center is just set (it will still be wiggly).
  5. Serve hot with ice cream and caramel sauce (optional).
  6. Note: This freezes nicely!
  7. Yield: 2 pies, each serves 8

Note: this dessert is best served hot, with ice cream, but it is also delicious cold, with or without ice cream. Cold gooey caramel pie. It’s awesome either way.

hot gooey caramel pie

Thanks for stopping by friends! I have some really exciting posts coming up soon, so make sure to check back! -Miriam


  1. tvinla says

    hi miriam – this looks amazing and my sister and i are iy”H making it for sukkos!
    Just one q: if we freeze it and want to serve it warm, how do we rewarm it? details, please. TIA!

  2. Adina says

    Looking forward to making this on Succos! I was searching for a new dessert recipe that’s easy but yummy. This looks perfect!

  3. says

    You need a warning before posting pictures like these! I think I’ve gained 5 pounds just from looking at that delightful pie! Though I may have lost 3 pounds from drooling over this…

  4. Rochel says

    Need to make this even thow yom tov is over, it sounds amazing, pls post a vegtable next because I’ll need a diet after this can I make it milchig with butter and cream cheese?

  5. Rachel fin says

    Made this on Friday- came out delicious thank you! All the guys loved it! (Came out fluffier than the pic – but still looked and tasted great)
    Btw I used a chocolate crust – and looked beautiful

  6. Sarah R. says

    if you use mini choc chips would it be like a runny choc chip pie?? can you use reg choc chips instead of the caramel ones???

  7. Michele says

    Hi! Is there anything I can substitute for the margarine in this recipe? Thank you so much! Love your recipes… :)


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