Best 2 Old Fashioned Caramel Pie Recipes
Indulge in the timeless classic of Old Fashioned Caramel Pie, a dessert that evokes nostalgic charm with every bite. This delectable treat features a flaky, buttery crust that perfectly complements the luscious caramel filling, made with a symphony of simple ingredients transformed into a velvety, golden delight. As you dive into this scrumptious pie, you'll encounter a symphony of flavors and textures that dance on your palate, leaving you utterly captivated. With variations ranging from a luscious chocolate caramel pie to a tempting salted caramel pecan pie, each recipe offers a unique twist on this beloved dessert. Embark on a culinary journey as you explore these irresistible recipes, each one promising an unforgettable moment of pure bliss.
Check out the recipes below so you can choose the best recipe for yourself!
OLD FASHIONED CARAMEL PIE
This rich caramel custard pie is a classic favorite. The secret is to make the caramel in a cast iron skillet! Serve it with lightly sweetened whipped cream if you like.
Provided by SAUNDRA
Categories Desserts Pies Custard and Cream Pie Recipes
Time 4h25m
Yield 8
Number Of Ingredients 7
Steps:
- In a medium saucepan, mix together 1 cup sugar, flour, salt, milk, and egg yolks, stirring until smooth. Cook over medium heat until thick and bubbly, stirring constantly. Remove from heat and set aside.
- Sprinkle remaining 1 cup sugar in a 10 inch cast iron skillet. Cook over medium heat, stirring constantly until sugar is caramelized. Remove from heat and carefully pour into warm cream mixture. Stir until smooth. Pour mixture into pastry. Chill completely and serve with whipped cream
Nutrition Facts : Calories 387.8 calories, Carbohydrate 67.8 g, Cholesterol 107.3 mg, Fat 11.2 g, Fiber 0.5 g, Protein 5.3 g, SaturatedFat 3.5 g, Sodium 187.4 mg, Sugar 52.9 g
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.
Tips:
- Use fresh ingredients. This will ensure that your pie has the best flavor.
- Don't overcook the caramel. It should be a deep golden brown color, but not burnt.
- Let the pie cool completely before serving. This will give the caramel time to set and the pie time to firm up.
- Serve the pie with a dollop of whipped cream or ice cream. This will add a delicious creamy richness to the pie.
Conclusion:
Old-fashioned caramel pie is a classic dessert that is sure to please everyone. It's easy to make and can be made ahead of time, making it a great option for busy families. With its rich, gooey caramel filling and flaky crust, this pie is a surefire hit at any gathering.
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