Aunt Maxines Caramel Pie Recipes

Steps:

• 1. In a medium saucepan, start heating milk over low. In a bowl, mix yolks, 1/2 cup sugar, salt and flour until smooth. Once milk is hot and simmering whisk in the flour mixture, until smooth and remain stirring until thickened, which wont take long.( it should be the consistency of pudding, )
• 2. Melt the remaining sugar in a skillet, stirring often. Add this to the milk mixture, it will bubble, keep stirring until dissolved. Remove from stove and stir in vanilla.
• 3. Pour caramel mixture into baked pie crust. You can make meringue with the left over egg whites and bake until browned. I just add whipped cream as we don't care much for meringue. Chill well and serve.

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.

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.

Steps:

• Preheat the oven to 350 degrees. Roll dough out to a disk 11 inches in diameter and ease it into a 9-inch pie pan. Trim the edges. Place parchment paper on the dough and fill with pie weights or dry beans. Bake until the edges of the crust are golden brown, about 20 minutes. Remove the paper and weights and set the crust aside to cool.
• In a small saucepan, combine 3/4 cup of sugar and the flour, milk and salt and set over medium-high heat. Cook, stirring, until the mixture thickens and is smooth, about 6 minutes. Set aside.
• Place the remaining sugar in a small skillet set over medium-low heat. Stir occasionally with a fork until the sugar melts and turns amber in color. Carefully add 1/2 cup of water. (The mixture will sputter.) Raise the heat to medium, and continue to cook, stirring, until the caramel is dissolved and the mixture is slightly reduced, about 4 minutes.
• Add the caramel to the flour- and-milk mixture. In a large bowl, whisk the egg yolks together and slowly whisk in the hot caramel mixture. Return the mixture to the saucepan and cook over medium heat, stirring, for 3 minutes. Remove from heat and whisk in the butter. Refrigerate for 30 minutes.
• When ready to assemble the pie, preheat oven to 425 degrees. Stir the chilled caramel mixture before pouring it into the baked crust. Spread meringue over the top and bake until lightly browned, about 15 minutes. Serve warm or chilled.

Steps:

• Combine 1 1/8 cup of sugar and flour in saucepan. Beat egg yolks and milk together. Stir milk into sugar mixture. Cook stirring constantly until slightly thickend. Put 1.5 cups sugar in iron skillet. Cook until beginning to smell burned. Pour quickly into filling. Stir in butter till melted. Whip egg whites with 10 tablespoons of sugar. Place on top of pie, sealing to edges. Bake at 400' till lightly browned.