Southern Caramel Pie
This splurge-worth caramel pie, with its made from scratch caramel, is near impossible to resist. Rich and dense, the flavors of buttery caramel sing loudly in every single bite.
Yield
4 servingsPrep
15 minCook
20 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
brown sugar
|
*
|
| 2 | tablespoons |
butter
|
|
| 1 | cup |
water
hot |
|
| 1 | tablespoon |
cornstarch
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | large |
egg yolks
|
*
|
| 1 | each |
pie shell (9 inch)
baked |
|
| 2 | large |
egg whites
|
*
|
| 1 | tablespoon |
sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
brown sugar
|
*
|
| 3E+1 | ml |
butter
|
|
| 237 | ml |
water
hot |
|
| 15 | ml |
cornstarch
|
|
| 5 | ml |
vanilla extract
|
|
| 2 | each |
egg yolks
|
*
|
| 1 | each |
pie shell (9 inch)
baked |
|
| 2 | large |
egg whites
|
*
|
| 15 | ml |
sugar
|
*
|
Directions
This caramel pie recipe is definitely a caramel lover's dream pie and not for the faint of heart, yet well worth the effort.
Start by blind-baking a pie crust and set it aside to cool while you make the caramel. You may wish to take steps to keep any potential distractions – such as having to run an errand or the telephone while making the caramel.
Bring the brown sugar and the butter to a boil in a saucepan over medium to medium-high heat.
Thin out with the hot water if needed.
Mix the cornstarch, vanilla, and yolks of 2 eggs with a little water in a bowl.
Temper the egg yolk mixture by adding small amounts of the hot sugar mixture at a time until roughly 1/3 of the sugar mixture has been incorporated into the egg yolks. Then add all of the egg yolk and sugar mixtures into the sugar mixture, stir until thickened, and immediately remove from heat.
Cool and transfer into baked pie shell.
Make meringue by whipping the egg whites at high speed until soft peaks form, sweeten with one tablespoon of sugar, continue whipping at high speed until stiff peaks are reached. Spread decoratively over the caramel
Brown in 350℉ (180℃) for about 10 minutes or until the meringue is nicely browned.
