Total Time
Prep 10 mins
Cook 20 mins

Caramel Pie Filling


  1. In a bowl, dissolve the cornstarch with 3/4 cups water. Beat the egg yolks and stir them into the cornstarch mixture. Set aside.
  2. In a saucepan, cook 3/4 cup sugar over low to medium heat until it is completely melted and a golden-brown colour. Add the remaining 3/4 cup sugar, 1/2 cup butter, and the remaining 3/4 cup water.
  3. Bring the mixture to a boil and stir the until butter has melted and the sugar has dissolved completely.
  4. Stir the cornstarch and egg mixture into the saucepan and bring the mixture to a low boil, stirring it constantly. Continue to boil slowly until the mixture thickens.
  5. Take the mixture off the heat, stir it until smooth, and let it cool. Stir in the vanilla and pour the pilling into a baked pie crust.