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Gooey Salted Caramel Pie
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Gooey Salted Caramel Pie


  •  9" frozen deep dish pie crust
  • 1 Jar Harbor Sweets Sea Salt Caramel Sauce
  • 3 Large Eggs
  • 1/2 cup Light Brown Sugar
  • 1/4 cup Heavy Whipping Cream
  • 2 teaspoon Vanilla Extract
  • 1/8 teaspoon Salt
  •  Flaky sea salt or fleur de sel for garnish


1. Preheat over to 350 degrees. Place the frozen deep-dish pie crust onto a rimmed baking sheet lined with parchment or foil.
This helps make clean up easy if your pie filling boils over!
2. In a medium bowl, whisk together the salted caramel sauce, eggs, light brown sugar, heavy cream, vanilla and salt until fully combined. Pour it into the prepared deep dish pie crust.
3. Bake for 35-40 minutes or until the top appears set and is light golden brown and kind of dry looking (ours took closer to 45 minutes). The filling may puff up significantly in the oven; as it is removed from the oven and begins to cool, it will deflate. Do not pop it! Immediately sprinkle the top of the pie filling with flaky sea salt. Let the pie cool completely, then refrigerate the pie for at least 2 hours before cutting and serving.

Top with a dollop of fresh whip cream!

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