Salted Caramel Pie

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!

Salted Caramel Pie

TO DIE FOR, people, totally to die for. (Adapted from: Food & Wine Annual Cookbook 2012)

Contributed by Megan Porta from pipandebby.com.

Published May 9, 2012

Serves: 8

Total time: 2 1/2 hrs, plus 4 hrs chilling

Salted

Ingredients:

  • 13 graham crackers, broken into pieces
  • 1/4 cup light brown sugar
  • 5 tablespoons salted butter, melted
  • Two 14-oz. cans sweetened condensed milk
  • 1/2 teaspoon sea salt
  • 2 cups heavy whipping cream
  • 2 tablespoons confectioners’ sugar
Instructions:
  1. Preheat oven to 350 degrees F. In a food processor, combine the graham cracker pieces, brown sugar and butter. Pulse until moistened fine crumbs form. Press the crumbs evenly onto the bottom and sides of a 9-inch pie plate. Bake in the preheated oven for 10 minutes, or until lightly browned. Let cool. Increase oven temperature to 425 degrees F.
  2. Pour the sweetened condensed milk into the bottom of a glass baking dish and sprinkle sea salt over top. Cover dish tightly 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 2.5 hours, stirring every 30 minutes and replenishing water in roasting pan as needed. Let cool, stirring occasionally.
  3. Pour the caramel filling into the prepared crust. Spray 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.
  4. In a medium bowl, combine the heavy whipping cream and confectioners’ sugar. Using an electric mixer, beat on medium speed for 5-6 minutes, or until it becomes firm. Remove plastic from pie and mound the whipped cream onto the pie. Cut into wedges and serve.