Heavenly Caramel Pie
| Heavenly Caramel Pie | Print |
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.
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