STREAMING NOW: Tia Mowry At Home

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“A great pie that's easy to make. In place of 2 whole eggs, three yolks produces a smoother filling.”
4hrs 10mins

Ingredients Nutrition

  • 1 (9 inch) pie shells, baked
  • 5 tablespoons cornstarch
  • 34 cup granulated sugar
  • 2 34 cups whole milk
  • 2 eggs or 3 egg yolks
  • 1 teaspoon vanilla extract
  • 1 tablespoon butter
  • 20 caramels, unwrapped
  • 13 cup crushed butter brickle or 13 cup toffee pieces, plus additional (to garnish)
  • 1 cup cream


  1. Combine sugar and cornstarch. Mix with milk. Place milk over medium heat, stirring to prevent scorching. Cook until thick and creamy.
  2. Beat eggs. Pour a small amount of hot pudding into beaten eggs, stirring rapidly to temper the eggs. Pour egg mixture into remaining hot pudding. Stirring, cook 2 to 3 minutes longer.
  3. Stir in butter and vanilla extract. Add camels to hot pudding; stir until caramels begin to melt. Add butter brickle pieces and stir. Caramels will not be completely melted or mixed inches Pour mix into baked pie shell.
  4. Chill 3 to 4 hours.
  5. To serve, whip cream and place a dollop on each piece of pie.
  6. Sprinkle with additional butter brickle, if desired.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a