Best 4 Burnt Caramel Pie Recipes
**Burnt Caramel Pie: A Delightful Culinary Creation**
Indulge in the exquisite Burnt Caramel Pie, a symphony of flavors that tantalizes the taste buds. This classic dessert combines a velvety caramel filling with a crisp, buttery crust, creating a harmonious balance of textures. Embark on a culinary journey with our curated collection of Burnt Caramel Pie recipes, each offering unique variations to suit your preferences. From traditional to modern interpretations, discover the perfect recipe to satisfy your sweet cravings.
MISS DORIS LEE'S CARAMEL PIE
Today I was treated to a cooking experience with my friend's mother, Miss Doris Lee. We made Caramel Pies. Three of them. What a wonderful time we shared laughing stirring, NOT stirring and eating... Thank you Miss Doris. Miss Doris says this takes two people but one person can do it if you plan your moves... I talk a lot about...
Provided by Ka Garrett
Categories Pies
Time 20m
Number Of Ingredients 13
Steps:
- 1. Pour 1/2 cup sugar in iron skillet and turn on low heat. DO NOT STIR, You will be tempted to turn the heat up or stir the sugar but be patient. You can flick the unmelted sugar into the melted sugar so it will melt. It is worth the wait. You want the sugar to be a rich caramel color if it gets too dark it is burned and you will need to start again. If you use the burned sugar your pie will taste like burned sugar.
- 2. While sugar in the skillet is melting... Custard :Add sugar and flour and 1 cup of milk to sauce pan, mix well so there are no lumps add the other cup of milk then the egg yolks. Mix well and then turn on to med heat. Bring to a boil stirring frequently. If the sugar in the skillet isn't melted yet, take this off the stove. TIP: When pouring the melted sugar into the custard they should be close to the same temperature.
- 3. When sugar is melted... When all the sugar is melted pour it into the custard mix and stir until well blended. Add vanilla and butter and blend in. Pour into your prepared pie crust
- 4. During all this you need to find time to whip the egg whites to stiff peaks. While pie is still warm mound the meringue Spread the meringue to the edge of the crust. Fluff the meringue after the pie is covered and bake in a 400 degree oven until lightly brown or desired color.
OLD FASHIONED CARAMEL PIE
This pie is made mostly the old fashioned way. I caramelize the sugar in an iron skillet, but I make the rest of the filling in the microwave. My mom taught me to make this. She just dumps the ingredients in, though, so I had to make her let me measure before she "dumped" so I could write down the recipe. This recipe sounds long and involved, but is really easy. I do it from memory now. My kids won't even try caramel pie from a restaurant. They say they can tell by looking at restaurant caramel pies that they won't be as good!
Provided by CaramelPie
Categories Pie
Time 30m
Yield 2 pies, 16 serving(s)
Number Of Ingredients 10
Steps:
- Leave oven on from baking pie shells. Whisk together the 1-2/3 cups sugar and cornstarch in a large (at least 2 qt.) microwaveable bowl until there are no more lumps from the cornstarch. Pour the milk into the sugar mixture and whisk together until smooth. Add the butter to the top of the mixture.
- Microwave on high for 3 minutes. Whisk thoroughly. Microwave for 3 more minutes, whisk again. Have the egg yolks in a separate bowl. Beat them slightly. Add a tablespoon full of the hot mixture at a time to the egg yolks, stirring well after each addition. Do this until the yolk mixture is warm. (This will keep it from getting lumpy.) Then add the yolk mixture to the cooked mixture. Microwave in one minute increments, whisking each time, until the mixture is of pudding consistency. Whisk in the vanilla. Set aside.
- Put the 2/3 cup sugar into a small iron skillet. Cook, stirring constantly, on high until brown and bubbling. It will look like it's going to boil over. Pour IMMEDIATELY into cooked filling and whisk thoroughly. Divide between the 2 pie shells.
- Beat the egg whites and cream of tartar (if using) until foamy and slightly holding shape. Turn beaters on low speed. Add the 3/4 cup sugar. After sugar is mixed in, turn beaters on high again. Beat until meringue is hard to shake off a spoon (or it stays on beater when you turn off mixer and pull beaters out of bowl). Spread meringue onto filling all the way to the edges.
- Bake about 10 minutes or until brown. Watch closely. Turn off oven, open oven door slightly, and let pies cool in oven for 1 hour. Let pies cool completely on counter. Spray plastic wrap with Pam, cover pies and refrigerate.
BURNT CARAMEL PIE
This is an old-fashioned pie. It is very good, but rich!
Provided by Glenda
Categories Pie Recipes
Yield 16
Number Of Ingredients 10
Steps:
- Beat together egg yolks, evaporated milk, syrup, melted butter or margarine, vanilla, 1/2 cup sugar, and flour.
- Brown 2 cups sugar in an iron skillet until light brown. Remove from heat. Add water; and return to heat until sugar dissolves. Pour in egg yolk mixture. Cook until thickened, then simmer 5 minutes. Pour filling into 2 baked pie shells.
- Beat egg whites until foamy. Add cream of tartar and 1/2 cup sugar; continue to beat until stiff peaks form. Spread meringue over pies, sealing the edges.
- Bake at 325 degrees F (165 degrees C) for about 15 minutes.
Nutrition Facts : Calories 372 calories, Carbohydrate 60.8 g, Cholesterol 58.7 mg, Fat 13.1 g, Fiber 0.5 g, Protein 4.5 g, SaturatedFat 4.9 g, Sodium 183.1 mg, Sugar 42 g
CARAMEL PIE
Steps:
- In a large pot, place the can of sweetened condensed milk with the label taken off, in the pot and cover with water. Cook on high until water comes to a boil, then turn on medium/high for 4 hours, only adding water to keep the can covered.
- Carefully open can and pour into pie shell. Cool pie in refrigerator. When completely cooled, top with frozen whipped topping. Serve.
Nutrition Facts : Calories 336.4 calories, Carbohydrate 42.8 g, Cholesterol 13.3 mg, Fat 17.1 g, Fiber 0.3 g, Protein 4.4 g, SaturatedFat 10.6 g, Sodium 178.1 mg, Sugar 37.1 g
Tips:
- For a richer caramel flavor, use dark brown sugar instead of light brown sugar.
- If you don't have a kitchen torch, you can carefully broil the top of the pie for a few minutes, watching closely to avoid burning.
- To make sure the pie is set, insert a toothpick into the center. If it comes out clean, the pie is done.
- Let the pie cool completely before serving. This will allow the caramel to firm up and the flavors to meld.
- Serve the pie with whipped cream, ice cream, or a dollop of crème fraîche.
Conclusion:
This burnt caramel pie is a delicious and elegant dessert that is perfect for any occasion. With its rich, creamy filling and perfectly browned caramel top, this pie is sure to impress your guests. So next time you're looking for a special dessert, give this burnt caramel pie a try. You won't be disappointed!
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