Thanksgiving dinner isn’t complete without a delicious pie for dessert. This honey caramel pie is rich, a little gooey, and perfect for sweet tooths and caramel lovers alike. Using only honey as the base of this pie’s caramel filling creates a delicate depth of flavor that differs from sugar-based caramels. A perfect dessert for fall, this pie is sure to be a hit!
This caramel recipe cannot be made truly vegan without removing the honey, which is what gives it its unique flavor. To make the pie dairy free, you can substitute with full-fat coconut cream and vegan butter.
This recipe also requires you to heat the honey to a certain temperature range. If you do not have a thermometer, you can use the ice bath method to check the temperature. In a small cup, add lots of ice and a small amount of water. When you think your caramel is starting to reach the right temperature, drip a small amount of it into the ice bath. Remove it from the bath and run it through your fingers to see if it has hardened. If it forms a firm ball when dry, it is ready to be taken off the heat. Watching the caramel’s color is also important if you’re using this method. As it reaches the correct temperature, it will become darker and golden in color, thickening slightly. As the honey boils, it will naturally foam, so don’t be alarmed. Happy caramel making, I hope you enjoy this wonderful pie!
For the crust:
1 ½ cups graham cracker crumbs
6 T unsalted butter, melted
¼ cup honey
For the Caramel:
¾ cup heavy cream
1 cup honey
2 T unsalted butter, room temperature
Grease a 9.5-inch pie pan and set it aside.
Smash your graham crackers into fine crumbs.
Melt your butter in a medium bowl.
Add graham cracker crumbs and honey to the melted butter. Stir until combined.
Transfer into the pie pan. Smash the graham cracker crumbs into the sides of the pan and base to create a crust.
Allow the crust to set in the refrigerator for 30 minutes.
In a medium sized pot, add your honey and heavy cream.
Turn your burner on to medium-high heat and stir occasionally. The honey will foam as it boils, this is normal.
Heat the honey until it has reached 250℉
When the honey has reached temperature, it will turn a deeper golden color and become thicker to stir. Do not allow it to become too dark, otherwise it will become too hard to eat once it’s set.
After the honey reaches 250℉, remove it from heat and immediately stir in the butter. Stir until combined.
Pour the caramel into the piecrust and top it with flaky salt if desired.
Allow the caramel to cool and set at room temperature for 1-2 hours. When it has cooled and set, cover it to preserve freshness until serving. Enjoy!