Heavenly Caramel Pie

Heavenly Caramel Pie

February 10, 2015
Alice
Cake, Pie, Tart, Cheesecake, Holiday and Novelty Desserts, Sweet Endings

Heavenly Caramel Pie

Heavenly Caramel Pie

Recipe By: Alice Morrow

Heavenly Caramel Pie

Ingredients

1 ¼ c. graham cracker crumbs
4 T. melted butter
¼ c. light brown sugar
2 (14-oz.) cans sweetened condensed milk
Fleur de sel (French Sea Salt)
2 c. heavy cream
2 T. confectioner’s sugar

Instructions

Preheat oven 350. In food processor, pulse graham cracker crumbs with melted butter and brown sugar until crumbs are moistened.
Press crumbs evenly in 9” pie plate. Bake 10 minutes or until lightly browned. Cool.
Increase oven to 425. Scrape condensed milk into 9x13” glass baking dish and sprinkle ½ t. of fleur de sel. Cover with foil and place in a roasting pan.
Add enough hot water into roasting pan that reaches ⅓ of the way up the side of baking dish. Bake, lifting the foil to stir 2 to 3 times, until condensed milk is golden and thickened, about 2 hours. Add more water to roasting pan if needed. Don’t worry if the condensed milk (actually becomes your caramel) is lumpy. It will smooth out as it chills.
Scrape the caramel filling into pie crust, smoothing the top. Spray a sheet of plastic wrap with PAM and cover pie. Refrigerate until filling is chilled and set, about 4 hours.
In bowl, beat cram and powdered sugar with electric mixer until firm.
Remove plastic from pie and mound the whipped cream onto the pie. Sprinkle with extra fleur de sel.

Notes

*****Takes a little effort but so worth the time.

Caramel featured Heavenly Pie

Alice