It's been another weird week. I wonder how many weeks I have labeled as "weird" in the past year. The older I get, the weirder my life feels. Or maybe it's just the constant sleep deprivation? Elijah and I spent a night in the hospital this week, trying to get some scary croup under control. Nights in the hospital are always quite the experience, resulting in general weariness.
In my weary state of mind, I created this oh-my-goodness-heavenly pie last night and this morning. It's a bit of a messy one, but it is totally sinful and delicious beyond words. I adore the salt-caramel combo that seems to be so trendy these days.
(Recipe adapted from: Food & Wine Annual Cookbook 2012)
Preheat your oven to 350 degrees F.
In a food processor, combine:
13 graham crackers, broken into pieces
1/4 cup light brown sugar
5 tablespoons salted butter, melted
Pulse until moistened fine crumbs form. Press the crumbs evenly onto the bottom and up the sides of a 9-inch pie plate.
Bake in the preheated oven for 10 minutes, or until lightly browned. Let cool. Increase the oven temperature to 425 degrees F.
Pour two cans of sweetened condensed milk into a glass baking dish. Sprinkle 1/2 teaspoon of sea salt evenly over the top. Cover the dish with foil. Place the baking dish inside a roasting pan and fill the roasting pan with 1 inch of hot water.
Bake in the preheated oven for 2 1/2 hours, stirring every 30 minutes or so. Replenish the water in the roasting pan as needed.
Let cool, stirring occasionally.
Pour the caramel filling into the prepared crust.
Spray a piece of plastic wrap with cooking spray and place it over the pie, sprayed-side down. Chill in the refrigerator until the filling is set, about 4 hours.
In a medium bowl, combine:
2 cups heavy whipping cream
2 tablespoons confectioners' sugar
Using an electric mixer, beat on medium speed for 5 to 6 minutes, or until firm.
Remove the plastic from the pie and mound the whipped cream onto the pie.
Cut into wedges and serve!