ICE CREAM PIE WITH EASY CARAMEL SAUCE
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 3h20m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- For the crust: Preheat the oven to 350 degrees F.
- Crush the graham crackers in a food processor or resealable plastic bag. Pour the crumbs into a bowl and stir in the melted butter. Press into a pie pan and bake until golden and set, about 5 minutes. Set aside to cool completely.
- For the filling: Remove the ice cream from the freezer and allow to soften slightly. Mix in the pecans, peanut butter cups and peanut butter crunch candy bars and pour the ice cream mixture into the crust. Cover with foil and freeze until very hard, 1 to 2 hours.
- For the caramel sauce: Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook, while whisking gently, until thicker, 5 to 7 minutes. Add the vanilla and cook another minute to thicken further. Pour the sauce into a jar and refrigerate until cold.
- To serve, cut slices of the pie and serve on individual plates with cold caramel sauce spooned over the top and sprinkled with pecans. Serve with extra caramel sauce on the side.
CHEF JOHN'S CREME CARAMEL
Creme caramel belongs on the short list for 'World's Greatest Dessert.' The way the almost-burnt caramel layer gets fused on, and becomes one with, the creamy custard is nothing short of magic.
Provided by Chef John
Categories World Cuisine Recipes European French
Time 1h35m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F. Lightly spray 4 heatproof 6.5-oz. ramekins with vegetable spray. Place ramekins in a casserole dish.
- Place 1/2 cup sugar in a small, heavy, dry skillet over medium heat. When sugar begins to melt around the edges, gently shake the pan continually, swirling sugar around, until all the sugar melts; don't use utensils to stir. When sugar is completely melted and dark brown, remove the pan from heat.
- Quickly pour equal amounts of caramel syrup into the 4 prepared ramekins.
- Place 1 egg and 3 egg yolks in a bowl with a pinch of salt and 1/4 cup sugar. Whisk until sugar is dissolved and mixture becomes frothy, about 1 minute.
- Spoon the creme fraiche into the egg mixture; add the milk, vanilla, and Grand Marnier. Whisk together until ingredients are completely mixed.
- Ladle mixture into the prepared ramekins, filling them about 2/3 to 3/4 full.
- Fill casserole with hot tap water to reach halfway up the sides of the ramekins. Place casserole on middle rack of preheated oven.
- Bake until just barely set, 45 to 50 minutes. You can start checking for doneness at about 40 minutes.
- Using tongs, remove the ramekins from the casserole to a cooling rack. When just slightly warm, run a sharp paring knife around the edge of each custard.
- To unmold, cover ramekin with a small plate, then invert. Chill before serving.
Nutrition Facts : Calories 328.3 calories, Carbohydrate 40.8 g, Cholesterol 243.9 mg, Fat 16.8 g, Protein 5.5 g, SaturatedFat 9.3 g, Sodium 191.3 mg, Sugar 40.4 g
CARAMEL CREAM PIE
Steps:
- Add the sugar to a small saucepan over low heat. Gently stir the mixture.
- The sugar will starts to form lumps. Continue to gently stir. It will eventually turn into a smooth amber liquid without lumps.
- Carefully add in the chopped butter. Whisk until the butter is fully melted and incorporated.
- Remove from the heat and whisk in the cream until the mixture is smooth. Allow the caramel to cool. Note: this recipe will make about 1 cup total of caramel sauce - you will not use all of it in the caramel filling for the pie.
- Add the cookies (wafers and filling) to a food processor and pulse until fine crumbs. Or place in a Ziploc bag and crush with a rolling pin.
- Mix the cookie crumbs with the melted butter.
- Press the mixture into the bottom and up the sides of a 9-inch pie pan. Place in the fridge as you make the filling.
- In a large bowl, whip the cream until stiff peaks form.
- In a separate large bowl, beat the cream cheese until smooth. Beat in the powdered sugar and cooled 1/2 cup of salted caramel sauce
- Using a large rubber spatula, gently fold in the whipped cream until the mixture is smooth and even.
- Spoon the mixture into the cookie crust and smooth the top.
- Cover the pie plate, and place in the fridge for 6 hours to set before serving.
- Beat the whipped cream until stiff peaks form.
- Spread the whipped cream over top of the pie, and drizzle with more caramel sauce.
- Slice pieces using a thin, sharp knife (not a table knife) being sure to slice all the way through the crust. I find the first piece can be a little hard to get out of the pie plate, but after that, they cut more easily.
Nutrition Facts : Calories 440 kcal, Carbohydrate 37 g, Protein 4 g, Fat 32 g, SaturatedFat 16 g, Cholesterol 84 mg, Sodium 363 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving
BANANA CARAMEL CREAM PIE
Make and share this Banana Caramel Cream Pie recipe from Food.com.
Provided by Food.com
Categories Pie
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 25
Steps:
- For the pie:.
- In a heavy-bottomed medium saucepan, mix together the sugar, salt, cornstarch, and flour. Over medium-low heat, slowly whisk in the milk.
- In a separate mixing bowl, beat the egg yolks. Once the pastry cream starts to boil, transfer 1/2 cup of the pastry cream to the egg yolks and whisk to temper. Return the mixture to the saucepan. Continue whisking until the mixture coats the back of a spoon and is smooth and thick. Strain.
- Remove from the heat and stir in the butter, and vanilla. Stir in 1 cup sliced bananas. Allow the mixture to cool.
- Stir the custard to loosen, if necessary. Cover the bottom of the prepared crust with more sliced bananas and drizzle with 1/4 cup Salted Caramel Sauce. Top with half of the sliced bananas, then 1 cup custard, covering the bananas completely. Repeat layering with the remaining bananas and the remaining custard. Chill the banana cream pie until the filling is set, about 2 hours.
- For the topping:
- In a medium bowl, whip the cream until soft peaks form. Add the sugar, and vanilla and whip until stiff peaks form.
- Top the chilled pie with the fresh whipped cream. Drizzle with additional Caramel Sauce, just before serving.
- Perfect Pie Dough:.
- Preheat the oven to 425 degrees F.
- In a mixing bowl, mix together the flour, sugar, salt and vanilla; cut or work the butter into the flour mixture with your fingers or a cold pastry cutter until you have large pea sized chunks scattered throughout. Alternatively, pulse the dough in a food processor, or mix in a stand mixer with the paddle attachment on low speed.
- Add the ice water slowly while stirring with a fork, or in the food processor or mixer, until just combined. Be careful not to overwork the dough. Wrap the dough in plastic wrap, flatten and refrigerate for at least 15 minutes.
- Roll out one chilled pie dough to fit a 9-inch pie plate. Reserve the second pie dough disc for another use. Transfer dough to pie plate, pressing the dough lightly into the plate; trim the edges. Dock the dough with the prongs of a fork evenly over the bottom of the pie plate. Line the docked dough with aluminum foil and fill with pie weights or dried beans.
- Bake the pie crust until the edges are brown and golden, about 15 minutes. Remove from the oven and remove the weights. Return crust to the oven to finish baking for another 5 minutes.
- Yield: 1 (9-inch) pie crust.
- Salted Caramel Sauce:.
- In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes.
- Remove from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt, to taste. Transfer the caramel to a dish and cool.
- Yield: 1 1/2 cups sauce.
- Cook's Note:
- This recipe will last in the refrigerator for up to 2 weeks. Reheat before serving.
CHOCOLATE CARAMEL CREAM PIE
Steps:
- Make the crust: Preheat oven to 350°F. Melt 4 tablespoons of butter. Stir the crushed cookie crumbs, melted butter, and Cognac in a medium-size bowl. Press the crumb mixture into the bottom and all around the sides of a pie pan. Bake for 10 minutes, remove from oven, and cool completely on a wire rack.
- Make the pudding: Place the chocolate in a large bowl and set aside. Whisk the egg yolks, 2/3 cup brown sugar, cornstarch, and salt in a medium bowl and set aside. Heat 1/2 cup plus 2 tablespoons cream, milk, and remaining butter in a medium saucepan over medium-high heat until the mixture just begins to boil. Remove from heat and, whisking continuously, gradually add the hot milk to the egg mixture. Return the milk-and-egg mixture to the saucepan and, whisking continuously, cook over medium heat until mixture comes to a boil. Cook for 1 more minute, whisking continuously, and stir in 1 teaspoon vanilla extract. Remove from heat and strain the pudding into the bowl with the chocolate. Let sit for 2 minutes and fold the chocolate into the pudding with a spatula. Cool to room temperature.
- Finish the pie: Pour Caramel Sauce into the bottom of the piecrust and refrigerate for 10 minutes. Spread the pudding over the caramel and chill for 2 hours. Beat the remaining cream, brown sugar, vanilla, and the cocoa powder in a large bowl until stiff peaks form. Top the pudding with the cream and chill for 30 minutes or up to 6 hours.
Nutrition Facts : Calories 396 calories
CREME CARAMEL
These individual creme caramel desserts will be an instant classic. So sweet and creamy, everyone will want seconds, trust us.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees. Place eight 4-ounce ramekins in a large roasting pan. Add 4 tablespoons water to a small pot. Add 1 cup sugar and stir to dissolve. Cook over medium-high, swirling occasionally, until caramel begins to turn amber, 6 to 8 minutes. Working quickly, divide caramel between ramekins, swirling ramekins to coat bottoms evenly, set aside.
- In a medium pot, heat milk over medium until hot, but not boiling. In a medium bowl whisk together whole eggs and yolks, salt, and remaining 1/2 cup sugar. While whisking, ladle some milk into the egg mixture. Whisk in remaining milk, one ladle at a time. Strain through a fine sieve into a large liquid measuring cup, and stir in vanilla. Divide custard evenly among ramekins.
- Transfer roasting pan to oven. Add enough boiling water to come halfway up the sides of the ramekins. Bake until custards are just set, about 35 minutes.
- With tongs, remove ramekins from hot water and let cool slightly. Cover and refrigerate until cold, at least 3 hours (or up to 3 days). To unmold, run a sharp knife around inside of each ramekins and invert onto a serving plate, gently shaking to release.
BANANA CARAMEL CREAM PIE
Steps:
- In a heavy-bottomed medium saucepan, mix together the sugar, salt, cornstarch, and flour. Over medium-low heat, slowly whisk in the milk.
- In a separate mixing bowl, beat the egg yolks. Once the pastry cream starts to boil, transfer 1/2 cup of the pastry cream to the egg yolks and whisk to temper. Return the mixture to the saucepan. Continue whisking until the mixture coats the back of a spoon and is smooth and thick. Strain.
- Remove from the heat and stir in the butter, and vanilla. Stir in 1 cup sliced bananas. Allow the mixture to cool.
- Stir the custard to loosen, if necessary. Cover the bottom of the prepared crust with more sliced bananas and drizzle with 1/4 cup Salted Caramel Sauce. Top with half of the sliced bananas, then 1 cup custard, covering the bananas completely. Repeat layering with the remaining bananas and the remaining custard. Chill the banana cream pie until the filling is set, about 2 hours.
- For the topping: In a medium bowl, whip the cream until soft peaks form. Add the sugar, and vanilla and whip until stiff peaks form.
- Top the chilled pie with the fresh whipped cream. Drizzle with additional caramel sauce, just before serving.
- For the Perfect Pie Dough:
- Preheat the oven to 425 degrees F.
- In a mixing bowl, mix together the flour, sugar, salt and vanilla; cut or work the butter into the flour mixture with your fingers or a cold pastry cutter until you have large pea sized chunks scattered throughout. Alternatively, pulse the dough in a food processor, or mix in a stand mixer with the paddle attachment on low speed.
- Add the ice water slowly while stirring with a fork, or in the food processor or mixer, until just combined. Be careful not to overwork the dough. Wrap the dough in plastic wrap, flatten and refrigerate for at least 15 minutes.
- Roll out one chilled pie dough to fit a 9-inch pie plate. Reserve the second pie dough disc for another use. Transfer dough to pie plate, pressing the dough lightly into the plate; trim the edges. Dock the dough with the prongs of a fork evenly over the bottom of the pie plate. Line the docked dough with aluminum foil and fill with pie weights or dried beans.
- Bake the pie crust until the edges are brown and golden, about 15 minutes. Remove from the oven and remove the weights. Return crust to the oven to finish baking for another 5 minutes.
- Yield: 1 (9-inch) pie crust
- To make the salted caramel sauce:
- In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes.
- Remove from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt, to taste. Transfer the caramel to a dish and cool.
- Cook's Note: This recipe will last in the refrigerator for up to 2 weeks. Reheat before serving.
- Yield: 1 1/2 cups sauce
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
FREEZER CARAMEL DRIZZLE PIE
This is a delicious pie that people just love on a hot summer day. Great for Sunday dessert if prepared Saturday night.
Provided by Karen Neilson
Categories Desserts Frozen Dessert Recipes Ice Cream Pie Recipes
Time 12h30m
Yield 16
Number Of Ingredients 8
Steps:
- Place butter in a medium skillet and melt over medium heat. Add coconut and pecans, stirring to coat. Saute until coconut and pecans are lightly toasted, about 5 minutes. Set aside.
- In a large mixing bowl, whip together condensed milk and cream cheese until fluffy. Fold in whipped topping. Spoon 1/4 of cream cheese mixture into each graham cracker crust. Drizzle each with 1/4 of caramel topping. Repeat layers with remaining cream cheese mixture and caramel. Top each pie with coconut and pecan mixture. Freeze overnight.
Nutrition Facts : Calories 546.7 calories, Carbohydrate 58 g, Cholesterol 35.4 mg, Fat 34.3 g, Fiber 1.8 g, Protein 5.8 g, SaturatedFat 19 g, Sodium 366 mg, Sugar 35.5 g
CARAMEL APPLE CREAM PIE
Steps:
- In a large bowl, combine the milk, pudding mix and 2/3 cup of the Caramel Apple Flavor Bomb. Whisk until well blended and the mixture starts to thicken. Pour into the crust and let set, refrigerated, for 2 hours.
- In a large chilled bowl, combine the heavy cream and vanilla. Whip with a hand mixer until stiff peaks form. Add 1/4 cup of the Caramel Apple Flavor Bomb and whip until combined. Spread over the top of the pie.
- Chill in the fridge until ready to serve. Right before serving, top with a drizzle of caramel sauce and chopped candied nuts.
- In a medium bowl, combine the apple butter, caramel sauce and apple pie spice and mix until well blended. Transfer to a resealable container and store in the refrigerator for up to 2 weeks. Mix into coffee, yogurt, oatmeal, milkshakes or whipped cream to taste.
CARAMEL PIE
I got the recipe for this sweet, fluffy dessert from my niece many years ago. Whenever this pie is served, it goes fast! You'll find yourself making this pleasing pie even when you do have time.-Ozela Haynes, Magnolia, Arkansas
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, beat cream cheese and milk until smooth; fold in whipped topping. , Spread half into pie crust. Drizzle with half of the caramel topping. Combine coconut and pecans; sprinkle half over caramel topping. Repeat layers. Chill until serving. Freeze option: Cover and freeze pie for up to 1 month. Remove from freezer 30 minutes before cutting.
Nutrition Facts : Calories 416 calories, Fat 22g fat (13g saturated fat), Cholesterol 22mg cholesterol, Sodium 282mg sodium, Carbohydrate 49g carbohydrate (40g sugars, Fiber 1g fiber), Protein 4g protein.
HEAVENLY CARAMEL PIE
A luscious dessert with prep this easy is heavenly, indeed!
Provided by Pillsbury Kitchens
Categories Dessert
Time 2h45m
Yield 10
Number Of Ingredients 6
Steps:
- Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 10 to 12 minutes or until light golden brown. Cool completely on cooling rack, about 15 minutes.
- In small bowl, mix 1/4 cup of the caramel topping and the chopped pecans. Spread mixture over bottom of cooled pie crust.
- In large bowl, beat cream cheese and 1 cup of the caramel topping with electric mixer on medium speed until well blended. Fold in whipped topping just until blended (do not overmix). Spoon cream cheese mixture into pie crust. Refrigerate at least 2 hours until set.
- Arrange pecan halves on top of pie; drizzle remaining 1/4 cup caramel topping over pie. Cover and refrigerate any remaining pie.
Nutrition Facts : Calories 500, Carbohydrate 51 g, Cholesterol 55 mg, Fat 6, Fiber 1 g, Protein 5 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 30 g, TransFat 0 g
BANANA CARAMEL CREAM PIE YOGURT CUP
Pie or yogurt? There's no need to choose with this caramel banana cream pie-flavored cup.
Provided by Yoplait
Categories Trusted Brands: Recipes and Tips Yoplait
Time 5m
Yield 1
Number Of Ingredients 4
Steps:
- Remove cover from yogurt. Top yogurt with sliced banana, graham cracker and whipped cream. Serve immediately.
Nutrition Facts : Calories 165.5 calories, Carbohydrate 26.1 g, Cholesterol 2.3 mg, Fat 1.2 g, Fiber 1.3 g, Protein 12.9 g, SaturatedFat 0.5 g, Sodium 115.9 mg, Sugar 7.2 g
CREME CARAMEL
Steps:
- Preheat the oven to 325 degrees F.
- Place the sugar and water in a heavy-bottomed saucepot over low heat. Let the sugar dissolve. Carefully brush the walls of the pot with a little water to prevent the sugar from crystallizing on the sides. Increase the heat to medium-high and boil until the syrup turns golden brown. Remove from the heat promptly and carefully divide the hot caramel among the 6 ramekins. Let cool for at least 2 minutes.
- In a medium saucepan, bring the milk and cream to just below a boil over medium-high heat. Meanwhile, mix together the egg yolks, caster sugar, and vanilla in a large mixing bowl. Place the mixing bowl on top of a towel to keep it from wobbling while whisking in the hot liquid. Gently whisk 2 tablespoons of the hot milk mixture into the egg mixture. Slowly whisk in the remaining hot milk mixture 1/3 at a time, trying to prevent excess bubbles. Strain though a sieve.
- Place 6 ramekins evenly spaced in a paper towel-lined baking dish to prevent the ramekins from sliding. Pour 6 ounces into each caramel-coated ramekin. Place on the extended middle rack of the oven. Carefully pour boiling water into the baking dish until 2/3 of the way up the sides of the ramekins. (Be careful not to get any water on the custard mixture.) Cover the baking dish with aluminum foil and very gently slide it towards the center of the rack. Bake for about 35 minutes, or until the custards are almost fully set. Remove from the oven. Use tongs to remove the ramekins from the hot water bath. Let stand at room temperature for 5 minutes, then refrigerate until well chilled.
- To serve, dip the ramekin in very hot water for 15 to 20 seconds. Run a sharp knife around the sides of the ramekin. Invert the custards onto serving plates. The caramel will pool around the inverted custards. Serve immediately.
CARAMEL CREAM PIE
Make and share this Caramel Cream Pie recipe from Food.com.
Provided by Goddessamy2003
Categories Pie
Time 3h5m
Yield 1 Pie, 8 serving(s)
Number Of Ingredients 4
Steps:
- Boil the cans of sweetened condensed milk (labels off, unopened) in a large pot for 3 hours. Make sure the water stays above the cans.
- Let cool 1 hour.
- CAREFULLY open the cans and pour into large bowl.
- Fold in marshmallow cream.
- Pour into pie shell.
- Chill in refrigerator overnight.
- Top with whipped topping and enjoy!
CARAMEL TOFFEE ICE CREAM PIE
This delicious pie is easy to make and so pretty. It comes together in under 30 minutes and since you can make it in advance, it's ideal for entertaining.
Provided by looneytunesfan
Categories Pie
Time 25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, combine cracker crumbs and sugar; stir in egg white and butter. Press onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray. Bake at 375° for 6-8 minutes or until set. Cool completely on a wire rack.
- Spread 2-2/3 cups of frozen yogurt into the crust. Sprinkle with half of the toffee bits; drizzle with half of caramel. Repeat with remaining yogurt, toffee and caramel. Cover and freeze for 8 hours or overnight. Remove from the freezer 15 minutes before serving.
HOT FUDGE & CARAMEL ICE CREAM PIE
Oreo cookie crust,carmel, ice cream and hot fudge... this is a chocolate lovers delight. The kids in our family request this instead of birthday cake. Warning; this is not Weight Watcher Friendly.
Provided by BakinBaby
Categories Frozen Desserts
Time 15m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Set vanilla ice cream out to soften slightly.
- Spread carmel topping in the bottom of oreo cookie crust.
- Spread partially thawed vanilla ice cream over carmel topping.
- Put in freezer until firm; about 1-2 hours.
- Remove and drizzle hot fudge topping over top.
- If desired sprinkle with nuts and a dollop of whipped topping.
- Keep stored in the freezer to keep ice cream & crust from becoming soggy until ready to serve or if there are leftovers.
Nutrition Facts : Calories 220.7, Fat 9.5, SaturatedFat 3.4, Cholesterol 11.1, Sodium 235.4, Carbohydrate 32.7, Fiber 0.9, Sugar 13.4, Protein 2.6
CHRISTMAS WITH THE KRANKS CARAMEL CREAM PIE
This is from the book by John Grisham called Skipping Christmas. It was made into a movie called Christmas with the Kranks. The Caramel Cream Pie was what Nora was running around trying to get ingrediants for in time.
Provided by avalontwilightdesig
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Place the cans of sweetened condensed milk (labels off, unopened) in a large pot; bring to a boil, then lower the heat and simmer for 3 hours, making sure the water stays above the cans. Let cool 1 hour. CAREFULLY open the cans and scoop contents into large bowl. Fold in the marshmallow cream. Pour into pie shell. Chill in refrigerator for several hours or overnight. Serve topped with whipped topping. When cooked that long, the sweetened condensed milk turns into caramel.
More about "caramel cream pie food"
CREME CARAMEL - RICARDO
From ricardocuisine.com
5/5 (71)Total Time 1 hr 5 minsCategory DessertsCalories 140 per serving
- In a saucepan, cook the sugar and water until it is a dark golden brown (mahogany). Divide among six 125 ml (1 / 2 cup) capacity ramekins. Allow to cool.
- Add the sugar and vanilla extract to the hot milk. Stir until the sugar has dissolved. In a bowl, beat the eggs. Whisk in the hot liquid. Pour into the ramekins.
CARAMEL CREAM PIE WITH HOMEMADE PIE CRUST RECIPE
From shugarysweets.com
4.7/5 (24)Total Time 55 minsCategory DessertsCalories 323 per serving
- Blend flour and salt in a large bowl. Cut shortening into flour mixture using a pastry blender (or fork). Stir in water, by tablespoon, until dough holds together (I used 4 Tbsp)
- Test dough for proper moistness by squeezing a marble sized ball of dough in your hand. If it holds together firmly, you're good. If it crumbles, add more water (tablespoon at a time) until dough is moist enough to form a smooth ball.
- Shape dough into a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes (up to 48 hours).
- Roll dough from center outward into a circle on a lightly floured surface. You want the circle to be about 2 inches larger than your pie plate. Transfer dough to pie plate. Trim edges of dough, folding the edge under to flute dough as desired. Prick bottom of crust with a fork.
CARAMEL CREAM PIE WITH CRISPY RICE TOPPING - FOOD & WINE
From foodandwine.com
4/5 Total Time 2 hrsServings 1
- Preheat the oven to 350°. Spread the hazelnuts in a glass pie plate and toast for about 8 minutes, until lightly golden and fragrant; let cool. Transfer the nuts to a mini food processor and coarsely grind. Pour the ground nuts into a medium bowl and add the graham cracker crumbs, sugar and butter; mix until evenly moistened. Press the crumbs over the bottom and up the side of the pie plate in an even layer. Bake the crust for 8 minutes, until barely set. Transfer the pie plate to a rack to cool.
- In a large, heavy saucepan, stir together the sugar and water and bring to a boil over moderately high heat, gently swirling the pan until the sugar dissolves. Cook over moderate heat, undisturbed, until a deep-amber caramel forms, about 8 minutes. Remove from the heat; wash down any sugar crystals on the side of the pan with a moistened pastry brush. Carefully add 1 cup of the milk, then cook over moderately low heat, whisking gently, until smooth, about 5 minutes.
- Line a rimmed baking sheet with parchment paper and coat with vegetable spray. In a small, heavy saucepan, bring the sugar, water and corn syrup to a boil over moderately high heat. Lower the heat to moderate and simmer undisturbed until a deep-amber caramel forms, about 5 minutes. Remove the caramel from the heat and stir in the salt and rice cereal. Scrape the caramelized cereal onto the prepared baking sheet and let cool for 30 minutes, until it is hardened.
CARAMEL CREAM PIE RECIPE | POPSUGAR FOOD
From popsugar.com
Cuisine North AmericanCategory Desserts, Pies/TartsAuthor Katie SweeneyTotal Time 50 mins
- Make the crust: Preheat the oven to 350°. Spread the hazelnuts in a glass pie plate and toast for about 8 minutes, until lightly golden and fragrant; let cool. Transfer the nuts to a mini food processor and coarsely grind. Pour the ground nuts into a medium bowl and add the graham cracker crumbs, sugar and butter; mix until evenly moistened. Press the crumbs over the bottom and up the side of the pie plate in an even layer. Bake the crust for 8 minutes, until barely set. Transfer the pie plate to a rack to cool.
- Meanwhile, make the caramel pudding: In a large, heavy saucepan, combine the sugar and water and bring to a boil over moderately high heat, gently swirling the pan until the sugar dissolves. Cook over moderate heat, undisturbed, until a deep-amber caramel forms, about 8 minutes. Remove from the heat. Carefully add 1 cup of the milk, then cook over moderately low heat, whisking gently, until smooth, about 5 minutes.
- In a small glass bowl, combine 1/4 cup of the milk with the vanilla; sprinkle the gelatin on top and let stand until softened.
- In a large glass measuring cup, whisk the remaining 2 3/4 cups milk with the cornstarch and kosher salt. Pour the milk mixture into the caramel and bring to a boil over moderately high heat, whisking constantly until thickened, about 10 minutes.
CARAMEL PIE RECIPE - COOKING | ADD A PINCH | ROBYN …
From addapinch.com
4.8/5 (5)Total Time 2 hrs 30 minsCategory DessertCalories 415 per serving
- Preheat oven to 425 degrees. Place pie crust into pie plate and bake for 8 minutes. Remove pie crust from oven and set aside.
- To prepare the caramel pie filling, add brown sugar, flour, salt, milk, half and half, and egg yolks to a heavy bottomed, 3-4 quart saucepan over medium heat. Whisk together to combine continue to whisk until thick and creamy. Remove from the heat, add vanilla extract.
- Add granulated sugar and butter to a small skillet over medium heat. Stir constantly until the sugar has melted and caramelized. Slowly pour, whisking as you do, into the warm cream mixture until well combined.
- Pour into prepared pie crust and allow to cool for about 10 minutes. Place a piece of plastic wrap onto the caramel portion of the pie and place into the refrigerator for 1-3 hours to overnight to allow the pie to firm.
CARAMEL PIE WITH MERINGUE RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.6/5 (26)Total Time 1 hr 5 minsCategory Dessert, PieCalories 375 per serving
CARAMEL CREAM PIE (WORTH THE SPLURGE) - SIPPITYSUP
From sippitysup.com
Reviews 29Estimated Reading Time 4 minsServings 8
HOW TO MAKE CARAMEL PIE RECIPES - PAINLESS COOKING
From painlesscooking.com
CARAMEL CREAM PIE - MINDEE'S COOKING OBSESSION
From mindeescookingobsession.com
5/5 (1)Total Time 25 minsCategory PieCalories 702 per serving
- Over medium high heat, bring the butter, brown sugar, water and salt to a boil. Boil for 5 minutes.
- Remove from heat and whisk in 1/4 Cup of the evaporated milk and the vanilla. Pour 1/4 cup of the hot caramel into a container and whisk the remaining 1 Tbs. of evaporated milk into it. Cover and store in the fridge for drizzling over the top of the finished pie.
- Pour the rest of the hot caramel into a medium mixing bowl and set the medium bowl over a large bowl of ice to cool the caramel quickly. If using this method the caramel will be cool in 3-4 minutes. Stir the caramel here and there while it cools.
- Once cool, remove the medium bowl from over the bowl of ice and dry the bottom of the bowl. Beat the softened cream cheese into the caramel sauce. Beat until completely smooth.
CHOCOLATE CARAMEL PIE - KING ARTHUR BAKING
From kingarthurbaking.com
4.4/5 (5)Total Time 2 hrsServings 1Calories 471 per serving
- Preheat the oven to 400°F. Lightly grease a 9" pie pan., To make the crust: Whisk together the flour, cocoa, salt, and confectioners’ sugar.
CARAMEL PIE RECIPE - MELISSASSOUTHERNSTYLEKITCHEN.COM
From melissassouthernstylekitchen.com
Reviews 4Category Dessert, PieCuisine AmericanTotal Time 3 hrs 35 mins
- Preheat oven to 350°F. Spread pecans in a single layer on a baking sheet. Toast for 6-8 minutes then cool. (This can be done while pie crust is baking, if desired)
- To make filling: In a heavy bottomed saucepan, melt together butter and brown sugar over medium heat. Add 2 cups half and half. Cook over medium for 5 minutes, or until mixture begins to bubble along the edge.
- Meanwhile, whisk together remaining 1/2 cup cold half and half, cornstarch and eggs. Add 1/4 cup hot liquid from saucepan to temper. Stream tempered eggs into saucepan, whisking constantly.
- Cook over medium heat until mixture begins to thicken, whisking constantly. Lower heat to simmer and allow to bubble while whisking for 1-2 minutes longer.
DULCE DE LECHE CREAM PIE WITH CRUMBLE TOPPING - THE FOOD ...
From thefoodcharlatan.com
5/5 (1)Total Time 2 hrs 40 minsCategory DessertCalories 893 per serving
- You can do it in 40 minutes in the Instant Pot, 3 hours on the stovetop, or 8 hours in the slow cooker.
- OR, if you live in a place where you can find pre-made canned Dulce de Leche in the store (usually sold right next to the sweetened condensed milk) you can use two cans of that.Open your 2 cans of dulce de leche and scrape it all into a bowl.
SALTED CARAMEL PIE RECIPE - CARRIE CUSACK | FOOD & WINE
From foodandwine.com
4/5 Total Time 2 hrs 30 minsServings 8-10
- Preheat the oven to 350°. In a food processor, pulse the graham cracker crumbs with the melted butter and light brown sugar until the crumbs are moistened. Press the crumbs evenly into a 9-inch glass or metal pie plate. Bake for about 10 minutes, just until lightly browned. Let cool. Increase the oven temperature to 425°.
- Scrape the condensed milk into a 9-by-13-inch glass baking dish and sprinkle with a scant 1/2 teaspoon of fleur de sel. Cover the dish with foil and place it in a roasting pan. Add enough hot water to the pan to reach one-third of the way up the side of the baking dish. Bake, lifting the foil to stir 2 or 3 times, until the condensed milk is golden and thickened, about 2 hours; add more water to the roasting pan as necessary. The consistency of the caramel should be like dulce de leche. Don't worry if it is lumpy; it will smooth out as it chills.
- Scrape the caramel filling into the pie crust, smoothing the top. Spray a sheet of plastic wrap with vegetable oil spray and cover the pie. Refrigerate until the filling is chilled and set, at least 4 hours.
- In a bowl, using an electric mixer, beat the cream with the confectioners' sugar until firm. Remove the plastic. Mound the whipped cream on top of the pie and sprinkle with fleur de sel. Cut into wedges and serve.
OLD-FASHIONED CARAMEL CREAM PIE RECIPE | MYRECIPES
From myrecipes.com
Servings 1
- Combine 1 cup sugar, flour, and salt in a medium saucepan; add milk and egg yolks, stirring until smooth. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat, and set aside.
- Sprinkle remaining sugar evenly in a 10-inch cast-iron skillet. Cook over medium heat, stirring constantly with a wooden spoon until sugar caramelizes. Remove from heat, and carefully pour into warm cream mixture. Stir until smooth.
CARAMEL CREAM PIE - RECIPES | GO BOLD WITH BUTTER
From goboldwithbutter.com
- Preheat oven to 350 degrees F. Grease a 9-inch pie dish with butter.In a food processor, pulse the cookies and pecans until they are reduced to crumbs.
CARAMEL CREAM PIE - CHEF IN TRAINING
From chef-in-training.com
Category DessertEstimated Reading Time 3 mins
CARAMEL CREAM PIE | RECIPE | DESSERT PIE RECIPES, CREAM ...
From pinterest.ca
5/5 (1)Total Time 6 hrs 30 minsServings 10
CARAMEL CHEESECAKE PIE - CRAZY FOR CRUST
From crazyforcrust.com
5/5 (1)Total Time 1 hr 45 minsCategory DessertCalories 242 per serving
CARAMEL CREAM PIE - JENNY NICOLE
From jennyblogs.com
Cuisine AmericanTotal Time 1 hr 12 minsCategory Dessert, PieCalories 653 per serving
OLD-FASHIONED CARAMEL PIE - DEEP SOUTH MAGAZINE
From deepsouthmag.com
Estimated Reading Time 2 mins
IRRESISTIBLE CARAMEL CREAM PIE | THEBESTDESSERTRECIPES.COM
From thebestdessertrecipes.com
Estimated Reading Time 2 mins
KETO CARAMEL CREAM PIE, BEAUTIFUL FOODIE CREATION BY GREEK ...
From greekgoesketo.com
Servings 8Total Time 45 minsCategory DessertsCalories 300 per serving
SALTED CARAMEL NO-BAKE PIE - SPACESHIPS AND LASER BEAMS
From spaceshipsandlaserbeams.com
Ratings 1Category DessertCuisine AmericanTotal Time 4 hrs 5 mins
BAILEYS IRISH CREAM PIE - ETALK
From more.ctv.ca
Cuisine IrishCategory DessertServings 10-12Total Time 1 hr 20 mins
CARAMEL MACCHIATO CREAM PIE - GRETCHEN'S VEGAN BAKERY
From gretchensveganbakery.com
CARAMEL CREAM PIE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CARAMEL SAUCE RECIPES | ALLRECIPES
From allrecipes.com
CARAMEL TWIX ICE CREAM PIE - LUNCH RECIPES
From fooddiez.com
BANANA CARAMEL CREAM PIE RECIPE | KELSEY NIXON | FOOD NETWORK
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