She Made This Salted Caramel Cream Pie—Everyone Asked for the Recipe!

Sweet meets salty in this creamy caramel dream pie with a pretzel crust. Perfect for parties or cozy nights! #SaltedCaramel #CreamPie #Dessert

Salty Pretzel Crust Salted Caramel Cream Pie

Who doesn’t love a pie that hits every craving at once? This Salty Pretzel Crust Salted Caramel Cream Pie is sweet, salty, crunchy, and oh-so-creamy. The buttery pretzel crust gives a salty snap that perfectly contrasts the smooth caramel pudding filling. Topped with pillows of whipped cream and a glossy caramel drizzle, it’s the pie that gets everyone talking. Make it for potlucks, birthdays, or any day that needs a little extra joy—because honestly, who can resist caramel?

---

1. Yield, Time & Tools

• Yield: 8 slices
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Chill Time: 4 hours (or overnight)
• Tools Needed: Food processor, 9-inch pie dish, saucepan, whisk, mixing bowls

---

2. Ingredients

For the Pretzel Crust:

• 2 cups crushed salted pretzels
• 1/2 cup unsalted butter, melted
• 1/4 cup brown sugar

For the Salted Caramel Pudding Filling:

• 1 cup granulated sugar
• 1/4 cup water
• 4 tbsp unsalted butter
• 1/2 cup heavy cream
• 2 cups whole milk
• 1/4 cup cornstarch
• 4 large egg yolks
• 1 tsp vanilla extract
• 1/2 tsp sea salt

For the Topping:

• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• Extra caramel sauce, for drizzling

---

3. Preparation Steps

A. Make the Pretzel Crust

1. Preheat oven to 350°F (175°C).
2. Pulse pretzels in a food processor until fine crumbs form.
3. Stir pretzel crumbs with melted butter and brown sugar until evenly combined.
4. Press firmly into the bottom and up the sides of a 9-inch pie dish.
5. Bake for 10 minutes, then let cool completely.

B. Make the Salted Caramel Pudding

1. In a medium saucepan over medium heat, combine sugar and water; swirl gently until sugar dissolves.
2. Continue cooking without stirring until deep amber in color.
3. Carefully whisk in butter, then heavy cream—it will bubble up!
4. Reduce heat to low and whisk until smooth.
5. Add milk; whisk to combine.
6. In a bowl, whisk cornstarch and egg yolks until pale and thick.
7. Slowly pour a bit of the hot caramel milk into the egg mixture while whisking (tempering), then return everything to the saucepan.
8. Cook, whisking constantly, until thick and bubbling.
9. Remove from heat; stir in vanilla and sea salt.
10. Pour filling into cooled crust, smoothing the top. Chill for at least 4 hours or overnight.

C. Whip the Cream & Finish

1. Beat heavy whipping cream with powdered sugar until soft peaks form.
2. Spread whipped cream over the chilled pie.
3. Drizzle with caramel sauce.

D. Serve It Up

Slice and serve chilled, with extra pretzels for garnish if you like!

---

4. Tips & Variations

• Add a pinch of cinnamon to the crust for a warm twist.
• Use dark chocolate shavings on top for a more decadent finish.
• Make it gluten-free with gluten-free pretzels.

---

5. Troubleshooting FAQ

• Why did my caramel seize up? If you add cold cream too quickly, it can cause caramel to seize. Warm the cream slightly and add it slowly while whisking.
• Can I use instant pudding mix? For convenience, yes—but homemade pudding gives a richer flavor.
• How do I keep my crust from getting soggy? Make sure the crust is fully cooled before adding the filling.

---

6. Serving Suggestions

• Serve with a hot cup of coffee or cold brew—the bitterness balances the sweetness.
• Add fresh berries on top for a bright, tart contrast.
• Crumble extra pretzels on each slice for extra crunch.

---

7. Storage and Make-Ahead Instructions

• Storage: Keep covered in the fridge for up to 4 days.
• Reheating: Not recommended; serve chilled.
• Make-Ahead Tips: Crust and pudding can be made a day ahead; assemble with whipped cream before serving.
• Freezer Instructions: Freeze fully assembled pie (without whipped cream) for up to 1 month; thaw overnight in fridge before topping and serving.