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Hot Gooey Caramel Pie

September 9, 2013 by overtimecook 61 Comments

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.

Print
Hot Gooey Caramel Pie
Author: Miriam Pascal, OvertimeCook.Com
 
Originally Published in my column in Ami Magazine
Ingredients
  • 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)
Instructions
  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
3.2.1310

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

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Filed Under: Cake, Dessert, Pies/Tarts Tagged With: blondie, Caramel, cheesecake, dessert, pie, plated dessert


Comments

  1. justagirlfromaamchimumbai says

    September 10, 2013 at 12:03 am

    Oh my god that is such a gooey delicious looking pie. I am drooling while typing this comment.

    Reply
  2. Cucina Amore says

    September 10, 2013 at 12:19 am

    fabulous pic! great recipe that i will try

    Reply
  3. Naomi Faham says

    September 10, 2013 at 8:16 am

    Where can you find caramel chips? Are they dairy or parve?

    Sent from my iPhone

    Reply
    • overtimecook says

      September 10, 2013 at 11:22 am

      They should be available in any kosher grocery store – in parve. You can sub butterscotch chips if you can’t find any.

      Reply
  4. steph@stephsbitebybite says

    September 10, 2013 at 10:20 am

    Whoa mama!! This sounds fabulous!!

    Reply
  5. estigee says

    September 10, 2013 at 12:26 pm

    do these freeze well??

    Reply
    • overtimecook says

      September 10, 2013 at 12:44 pm

      Yes!

      Reply
  6. rebecca says

    September 10, 2013 at 8:52 pm

    This looks and sounds amazing!!! is there a corn syrup substitute?

    Reply
  7. butiamlucia123 says

    September 10, 2013 at 8:55 pm

    This looks amazing!

    Reply
  8. tvinla says

    September 10, 2013 at 10:19 pm

    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!

    Reply
  9. Pleadings & Pasta says

    September 11, 2013 at 1:39 am

    This looks divine!

    Reply
  10. sam says

    September 11, 2013 at 5:15 am

    looks amazing!

    Reply
  11. Adina says

    September 11, 2013 at 10:06 am

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

    Reply
  12. Paula Kelly-Bourque (@VanillaBeanBake) says

    September 11, 2013 at 2:47 pm

    I’m glad that you were able to re-create the recipe and share the ingredients because this is a pie that definitely should be shared.

    Reply
  13. Frimchie Fuchs says

    September 11, 2013 at 9:51 pm

    I made it today, but it came out light and fluffy. What did I do wrong?

    Reply
    • overtimecook says

      September 11, 2013 at 10:01 pm

      My guess is you baked it too long.

      Reply
  14. kkinmonswy says

    September 12, 2013 at 5:58 pm

    how do i rewarm this on yom tov?

    Reply
    • overtimecook says

      September 16, 2013 at 1:06 am

      Oven or hot plate should work.

      Reply
  15. mymess says

    September 13, 2013 at 12:07 am

    oh my they look so delicious i want a bite!

    Reply
  16. dkny says

    September 13, 2013 at 12:53 am

    The pie looks great. How can it be made ahead and either baked at the last minute or warmed up right before serving?

    Reply
    • overtimecook says

      September 16, 2013 at 1:07 am

      Warm it up before serving.

      Reply
  17. cheapfeasts says

    September 13, 2013 at 9:08 pm

    Oh my gosh this looks delicious, can’t wait to give this a try!

    Reply
  18. Esti says

    September 14, 2013 at 9:48 pm

    Is this graham cracker crust or pie crust?

    Reply
    • overtimecook says

      September 16, 2013 at 1:07 am

      As it says in the recipe, graham cracker

      Reply
  19. Carla says

    September 15, 2013 at 11:54 am

    My kind of pie! I cant wait to try this one. Not sure if I’ve ever seen caramel chips before, so now I’m going to hunt them down.

    Reply
  20. Esther says

    September 16, 2013 at 12:28 am

    You think I can rewarm it on a hot plate?

    Reply
    • overtimecook says

      September 16, 2013 at 1:08 am

      Yes

      Reply
  21. Chocolate Covered Race Medals says

    September 19, 2013 at 7:05 pm

    oh my good lord that looks BEYOND amazing. honestly out of this world!

    Reply
  22. catherinecuisine says

    September 20, 2013 at 11:20 pm

    Beautiful recipe and blog!

    Reply
  23. katyhancock says

    September 25, 2013 at 4:04 pm

    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…

    Reply
  24. Leslie says

    September 26, 2013 at 4:49 pm

    Any substitution for corn syrup? Don’t like baking with it…..thanks….looks so yummy!

    Reply
  25. Rochel says

    September 29, 2013 at 9:33 pm

    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?

    Reply
  26. Rachel fin says

    October 19, 2013 at 9:04 pm

    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

    Reply
  27. Estée says

    January 2, 2014 at 7:24 pm

    This is incredible! Can’t wait to try more of your recipes!

    Reply
  28. meechal says

    January 15, 2014 at 9:52 am

    How would u freeze this?…..the whole pie or can I slice it first…or will it be too gooey?

    Reply
  29. Erica Fox says

    September 23, 2014 at 8:50 pm

    Hi,
    i really want to make this. I cant find caramel chips. Can i use caramel cream instead?

    Reply
    • overtimecook says

      September 24, 2014 at 1:17 pm

      Rather use butterscotch chips. The cream will mess up the texture.

      Reply
  30. Shira Farber says

    October 5, 2014 at 1:08 pm

    Do u think I can make this in mini grham cracker pie crusts and for how long?

    Reply
  31. Devorah says

    November 6, 2014 at 9:55 am

    Hi I wanted to make this recipe for 1 pie crust. Is it possible to split the recipe?

    Reply
  32. Devorah says

    November 6, 2014 at 11:40 am

    I don’t own a mixer can I do this by hand?

    Reply
  33. Sarah R. says

    November 6, 2014 at 2:09 pm

    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???

    Reply
  34. LB says

    December 10, 2014 at 12:45 am

    Can u substitute anything else for the margarine? Thx!

    Reply
  35. Michele says

    January 16, 2015 at 1:18 am

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

    Reply
    • overtimecook says

      January 19, 2015 at 12:31 pm

      I haven’t tried it with oil – I don’t know if it will have the same amazing texture.

      Reply
  36. elisheva says

    March 12, 2015 at 3:31 pm

    Does using dark or light corn syrup make a difference?

    Reply
    • overtimecook says

      March 12, 2015 at 9:33 pm

      Either one will work here.

      Reply
      • SL says

        December 22, 2017 at 2:39 pm

        Which one do you personally use?

        Reply
        • overtimecook says

          January 21, 2018 at 11:57 pm

          Which what?

          Reply
  37. Chavi says

    September 27, 2015 at 4:00 pm

    Hi, this looks delicious! What kind of brown sugar do you prefer? Thank you!

    Reply
    • overtimecook says

      October 12, 2015 at 9:42 am

      Any is fine.

      Reply
  38. shifra says

    October 1, 2015 at 9:54 pm

    Do u have baking directions for making this in ramekins? Thank you

    Reply
    • overtimecook says

      October 12, 2015 at 9:41 am

      You can find those instructions in my cookbook!

      Reply
  39. Ariella says

    June 7, 2016 at 1:02 pm

    I don’t have enough caramel chips. Would it work with peanut butter chips? Or reg chocolate chips? Thanks!

    Reply
    • overtimecook says

      June 15, 2016 at 3:07 pm

      Both of those would change the flavor a lot. You’re better off using less caramel chips.

      Reply
  40. Sara says

    June 8, 2016 at 11:06 pm

    If I split the recipe in half to make one pie, can I leave out the corn syrup?

    Reply
    • overtimecook says

      June 15, 2016 at 3:04 pm

      The corn syrup is vital to the texture. If you half the recipe, you should half the amount.

      Reply
      • ruth says

        December 13, 2017 at 1:58 pm

        what I use instead of cream cheese and tofutti cheese which I cannot find in the stores?

        Reply
  41. E says

    September 3, 2018 at 12:23 am

    Hi, can I make this with a hand blender?

    Reply
  42. Fraida says

    October 24, 2018 at 3:10 pm

    Can I do this with mini graham cracker pie crusts? How long would I bake it for?

    Reply
  43. Sara says

    November 5, 2018 at 3:38 pm

    How long do I bake it for in mini pie crusts?

    Thanks,

    Reply
  44. Riki says

    September 5, 2021 at 10:19 am

    Can I sub maple syrup with the corn syrup?
    Thank you

    Reply

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