This Caramel Sweet Potato Pie is richer and more flavorful than a traditional sweet potato pie. You won’t believe how indulgent this popular Thanksgiving treat can be.
Try a slice of this sweet potato pie layered with caramel and meringue and you’ll be hooked. This is one of the best desserts to try this fall!
When we lived in Virginia we made a habit of trying new restaurants around the Richmond area. We would plan to meet some friends of ours at a restaurant that none of us has tried. One of our restaurant adventures landed us in a quaint little German place with gourmet style German food.
For dessert, I ordered a sweet potato Pot de Crème with caramel and meringue. It was the best dessert I had in a long time and I just had to recreate it.
I turned this pot de crème into a pie. A delicious sweet potato pie layered over homemade pie crust and topped with caramel and meringue. It’s actually pretty easy to make.
It’s very similar to my classic sweet potato pie recipe.
This pie starts with my favorite homemade pie crust. It turns out flaky, buttery, and perfect every time. I wanted the crust to be extra thick, so I made enough for a double crust pie and rolled it out into one crust.
The crust needs to be baked before adding the filling or it will not get crisp and flaky. This is called blind baking. Simply top the crust with parchment paper and add pie weights or dried beans to weigh it down. Bake it for ten minutes, then remove the weights and bake it for eight minutes more.
The filling is a classic sweet potato pie filling. It sets up firm yet creamy, much like pumpkin pie. It’s sweetened with brown sugar and spiced with nutmeg, ginger, allspice, and vanilla.
Over the filling goes my favorite homemade caramel sauce. It is by far the best caramel sauce you will ever make but if you’re not into making your own caramel, use any store bought variety if you prefer.
On top of the caramel sauce goes a sweet, fluffy meringue. It ties all the flavors together and it the perfect topping for this “fancy” sweet potato pie.
Caramel Sweet Potato Pie
For the crust
- 1 homemade pie crust, double pastry
For the filling
For the caramel
- 1/2 cup homemade caramel sauce, or any store-bought variety
For the meringue
- 4 egg whites, room temperature
- 1/4 teaspoon cream of tartar
- 1/8 teaspoon salt
- 3/4 cup granulated sugar
Make the crust
- Prepare the Homemade Pie Crust according to the instructions in step 1.
- Preheat the oven to 450°F.
- Stack on disc on top of the other and roll the dough into a 12-inch circle. Press it into the bottom and up the sides of a 9-inch deep-dish pie pan. Fold the edges under and flute as desired. Prick the bottom of the dough 10 times with a fork. Line the dough with parchment paper, letting the edges hang over the sides, and add pie weights.
- Bake for 10 minutes.Remove the paper and weights. Bake for 8 more minutes. Set on wire rack to cool. Reduce the oven temperature to 350° and position the rack to the lower third.
Make the filling
- In a large bowl, whisk the sweet potato and butter together until well combined. Add the sugar, nutmeg, ginger, allspice, and vanilla. Whisk until well incorporated. Add the eggs and egg yolks. Whisk until combined and batter is smooth. Pour the filling into the prepared pie crust. Place the pie on a rimmed baking sheet and bake for 45 minutes or until the edges of the pie are set. Cover with foil halfway through to prevent the crust from getting too brown. Cool the pie to room temperature on a wire rack.
Make the caramel
- While the pie is baking, prepare the Homemade Caramel Sauce according to the instructions. Set aside to cool.
- Pour the cooled caramel over the top of the filling and gently spread it to the edges with the back of a spoon.
Make the meringue
- In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites, cream of tartar, and salt on medium-high speed until frothy. Increase the speed to high and gradually add the sugar. Continue beating until stiff glossy peaks form, about 6-8 minutes.
- Spoon the meringue over the top of the caramel, spread to the edges to sea. Bake for 20-25 minutes, or until the meringue is golden brown. The pie will keep for 3 days covered and stored in the refrigerator.