Salted Caramel Pie
Just typing that title made my mouth water…
This past weekend my roommate and I turned twenty-two. And I baked a salted caramel pie.
Somehow it’s difficult to determine which one of those two events is more exciting.
That’s how good the pie was.
This Food & Wine recipe is the quintessence of my perfect dessert.
I love pie, probably more than it’s socially acceptable. I love caramel. And I love sweet and salty flavor combinations.
Bonjour, salted caramel pie!
This recipe is surprisingly simple. It only requires seven ingredients, all which are easily accessible. The only thing that might be daunting is the process of making the filling. It takes two hours to bake the caramel, but those are two hours that are definitely worth the end result. Trust me.
Also, two hours equals two episodes of Breaking Bad. BAM! Problem solved.
Salted Caramel Pie
1 1/4 cups of graham cracker crumbs
4 tablespoons melted unsalted butter
1/4 cup light brown sugar (I used dark brown sugar)
Two 14-ounce cans sweetened condensed milk
Fleur de sel (I used Kosher salt because I am a poor college student, but it was still delicious)
2 cups heavy cream
2 tbsp confectioners’ sugar
Preheat the oven to 350°. In a food processor, pulse the graham cracker crumbs with the melted butter and brown sugar until the crumbs are moistened. Press the crumbs evenly into a 9-inch 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 1/2 teaspoon of the salt. 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.
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 salt.
À la prochaine, mes amis!