Hot Gooey Caramel Pie is as delicious as it sounds, with very little prep time!
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.
- 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)
- Heat oven to 350ºF.
- 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.
- Turn the mixer to low, and add flour. Beat until combined. Stir in the caramel chips.
- Divide batter between the two pie crusts. Bake for 30 to 35 minutes, until the center is just set (it will still be wiggly).
- Serve hot with ice cream and caramel sauce (optional).
- Note: This freezes nicely!
- 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.
Thanks for stopping by friends! I have some really exciting posts coming up soon, so make sure to check back! -Miriam
justagirlfromaamchimumbai says
Oh my god that is such a gooey delicious looking pie. I am drooling while typing this comment.
Cucina Amore says
fabulous pic! great recipe that i will try
Naomi Faham says
Where can you find caramel chips? Are they dairy or parve?
Sent from my iPhone
overtimecook says
They should be available in any kosher grocery store – in parve. You can sub butterscotch chips if you can’t find any.
steph@stephsbitebybite says
Whoa mama!! This sounds fabulous!!
estigee says
do these freeze well??
overtimecook says
Yes!
rebecca says
This looks and sounds amazing!!! is there a corn syrup substitute?
butiamlucia123 says
This looks amazing!
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!
Pleadings & Pasta says
This looks divine!
sam says
looks amazing!
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!
Paula Kelly-Bourque (@VanillaBeanBake) says
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.
Frimchie Fuchs says
I made it today, but it came out light and fluffy. What did I do wrong?
overtimecook says
My guess is you baked it too long.
kkinmonswy says
how do i rewarm this on yom tov?
overtimecook says
Oven or hot plate should work.
mymess says
oh my they look so delicious i want a bite!
dkny says
The pie looks great. How can it be made ahead and either baked at the last minute or warmed up right before serving?
overtimecook says
Warm it up before serving.
cheapfeasts says
Oh my gosh this looks delicious, can’t wait to give this a try!
Esti says
Is this graham cracker crust or pie crust?
overtimecook says
As it says in the recipe, graham cracker
Carla says
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.
Esther says
You think I can rewarm it on a hot plate?
overtimecook says
Yes
Chocolate Covered Race Medals says
oh my good lord that looks BEYOND amazing. honestly out of this world!
catherinecuisine says
Beautiful recipe and blog!
katyhancock 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…
Leslie says
Any substitution for corn syrup? Don’t like baking with it…..thanks….looks so yummy!
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?
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
Estée says
This is incredible! Can’t wait to try more of your recipes!
meechal says
How would u freeze this?…..the whole pie or can I slice it first…or will it be too gooey?
Erica Fox says
Hi,
i really want to make this. I cant find caramel chips. Can i use caramel cream instead?
overtimecook says
Rather use butterscotch chips. The cream will mess up the texture.
Shira Farber says
Do u think I can make this in mini grham cracker pie crusts and for how long?
Devorah says
Hi I wanted to make this recipe for 1 pie crust. Is it possible to split the recipe?
Devorah says
I don’t own a mixer can I do this by hand?
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???
LB says
Can u substitute anything else for the margarine? Thx!
Michele says
Hi! Is there anything I can substitute for the margarine in this recipe? Thank you so much! Love your recipes… 🙂
overtimecook says
I haven’t tried it with oil – I don’t know if it will have the same amazing texture.
elisheva says
Does using dark or light corn syrup make a difference?
overtimecook says
Either one will work here.
SL says
Which one do you personally use?
overtimecook says
Which what?
Chavi says
Hi, this looks delicious! What kind of brown sugar do you prefer? Thank you!
overtimecook says
Any is fine.
shifra says
Do u have baking directions for making this in ramekins? Thank you
overtimecook says
You can find those instructions in my cookbook!
Ariella says
I don’t have enough caramel chips. Would it work with peanut butter chips? Or reg chocolate chips? Thanks!
overtimecook says
Both of those would change the flavor a lot. You’re better off using less caramel chips.
Sara says
If I split the recipe in half to make one pie, can I leave out the corn syrup?
overtimecook says
The corn syrup is vital to the texture. If you half the recipe, you should half the amount.
ruth says
what I use instead of cream cheese and tofutti cheese which I cannot find in the stores?
E says
Hi, can I make this with a hand blender?
Fraida says
Can I do this with mini graham cracker pie crusts? How long would I bake it for?
Sara says
How long do I bake it for in mini pie crusts?
Thanks,
Riki says
Can I sub maple syrup with the corn syrup?
Thank you