OLD FASHIONED CARAMEL PIE
This pie is made mostly the old fashioned way. I caramelize the sugar in an iron skillet, but I make the rest of the filling in the microwave. My mom taught me to make this. She just dumps the ingredients in, though, so I had to make her let me measure before she "dumped" so I could write down the recipe. This recipe sounds long and involved, but is really easy. I do it from memory now. My kids won't even try caramel pie from a restaurant. They say they can tell by looking at restaurant caramel pies that they won't be as good!
Provided by CaramelPie
Categories Pie
Time 30m
Yield 2 pies, 16 serving(s)
Number Of Ingredients 10
Steps:
- Leave oven on from baking pie shells. Whisk together the 1-2/3 cups sugar and cornstarch in a large (at least 2 qt.) microwaveable bowl until there are no more lumps from the cornstarch. Pour the milk into the sugar mixture and whisk together until smooth. Add the butter to the top of the mixture.
- Microwave on high for 3 minutes. Whisk thoroughly. Microwave for 3 more minutes, whisk again. Have the egg yolks in a separate bowl. Beat them slightly. Add a tablespoon full of the hot mixture at a time to the egg yolks, stirring well after each addition. Do this until the yolk mixture is warm. (This will keep it from getting lumpy.) Then add the yolk mixture to the cooked mixture. Microwave in one minute increments, whisking each time, until the mixture is of pudding consistency. Whisk in the vanilla. Set aside.
- Put the 2/3 cup sugar into a small iron skillet. Cook, stirring constantly, on high until brown and bubbling. It will look like it's going to boil over. Pour IMMEDIATELY into cooked filling and whisk thoroughly. Divide between the 2 pie shells.
- Beat the egg whites and cream of tartar (if using) until foamy and slightly holding shape. Turn beaters on low speed. Add the 3/4 cup sugar. After sugar is mixed in, turn beaters on high again. Beat until meringue is hard to shake off a spoon (or it stays on beater when you turn off mixer and pull beaters out of bowl). Spread meringue onto filling all the way to the edges.
- Bake about 10 minutes or until brown. Watch closely. Turn off oven, open oven door slightly, and let pies cool in oven for 1 hour. Let pies cool completely on counter. Spray plastic wrap with Pam, cover pies and refrigerate.
CARAMEL APPLE PIE - 2003 1ST PLACE APPLE
Steps:
- Pie Crust:
- Chill all ingredients, including the flour and vinegar. Combine the flour, salt and sugar. Cut in shortening with a pastry blender until the mixture resembles cornmeal. In another bowl, mix water and vinegar with the beaten egg. Add the liquid mixture, 1 tablespoon at a time, to the flour mixture, tossing with a fork to form a soft dough.
- Filling:
- Preheat oven to 450 degrees F.
- Peel and slice apples. Sprinkle with lemon juice. Combine dry ingredients in large bowl and add apples. Toss to mix. Add vanilla and cream. Melt butter in heavy skillet. Add apple mixture and cook approximately 8 minutes, to soften apples. Turn into pie shell.
- Streusel Topping:
- Combine the flour and sugar. Mix in butter with fork until coarse crumbs. stir in the crushed toffee bars. Sprinkle over pie. Add top crust. Seal, flute edge and vent top. Brush with beaten egg white and sprinkle with sugar. Bake for 15 minutes. Reduce heat to 350 degrees F and bake 45 minutes longer.
CARAMEL CUSTARD PIE
Here's a traditional custard pie that's been in our family for over 100 years. A fun layer of caramel jazzes up the creamy old-fashioned flavor. Great with whipped topping! -Roger Clapper, Delavan, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Line a 9-in. pie plate with pastry; trim and flute edges. Combine brown sugar and flour; press into pastry., In a large bowl, combine the eggs, milk, sugar, vanilla and salt; pour over brown sugar mixture., Bake at 350° for 55-60 minutes or until a knife inserted in the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack; sprinkle with nutmeg. Refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 277 calories, Fat 10g fat (4g saturated fat), Cholesterol 89mg cholesterol, Sodium 201mg sodium, Carbohydrate 41g carbohydrate (28g sugars, Fiber 0 fiber), Protein 6g protein.
CARAMEL PIE
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.
Nutrition Facts : Calories 336.4 calories, Carbohydrate 42.8 g, Cholesterol 13.3 mg, Fat 17.1 g, Fiber 0.3 g, Protein 4.4 g, SaturatedFat 10.6 g, Sodium 178.1 mg, Sugar 37.1 g
CARAMEL PIE I
A rich pie that tastes like caramels.
Provided by Cathie
Categories Desserts Pies No-Bake Pie Recipes
Time 1h25m
Yield 8
Number Of Ingredients 7
Steps:
- Cream together butter or margarine, flour, and sugar.
- Slightly beat egg, and add it plus milk to creamed mixture.
- Cook over medium heat, stirring constantly until thickened. Cool, and add vanilla.
- Pour into baked pie crust. Refrigerate. Serve with whipped cream.
Nutrition Facts : Calories 255.9 calories, Carbohydrate 37.3 g, Cholesterol 37.1 mg, Fat 10.7 g, Fiber 0.3 g, Protein 2.9 g, SaturatedFat 5 g, Sodium 154 mg, Sugar 27.2 g
OLD-FASHIONED CARAMELS
Before I was married, my future father-in-law would fix these creamy caramels at Christmas and send me some. The recipe has been in my husband's family for decades...so, when we got married, I learned to make them, too.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 pounds.
Number Of Ingredients 6
Steps:
- Line an 11x7-in. pan with foil; grease with 1 tablespoon butter and set aside. In a large heavy saucepan, combine the sugar, corn syrup and remaining butter. Bring to a boil over medium heat, stirring constantly; boil gently for 4 minutes without stirring. , Remove from the heat; stir in cream. Reduce heat to medium-low and cook until a candy thermometer reads 238° (soft-ball stage), stirring constantly., Remove from the heat; stir in vanilla and pecans if desired. Pour into prepared pan; cool. Using foil, lift candy out of pan. Gently peel off foil; cut candy into 1-in. squares.
Nutrition Facts :
O'CHARLEY'S CARAMEL PIE
This is a CopyKat.com recipe of O'Charley's Caramel Pie. It tastes exactly like it! Delicious and VERY rich! (cook time includes cool down time). Edited 9/22/06 to change cooking method (cooking milk instead of boiling cans.)
Provided by Loves2Teach
Categories Pie
Time 3h5m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 4
Steps:
- Cook sweetened condensed milk in a 1 qt slow cooker (dip size) for 6-7 hours or until mixture is the color of peanut butter, stirring with a wire whisk every 30 minutes.
- Pour into pie crust.
- Chill.
- Top with cool whip.
- If using nuts, sprinkle over top of cool whip.
- Enjoy!
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- Preheat the oven to 375 degrees. Blind bake your pie crust 10 to 12 minutes. To blind bake, Line the crust with a parchment round or paper coffee filter. Fill the crust with pie weights or dried rice or beans. Bake in a preheated 375°F oven for 10 to 12 minutes. Remove the pie from the oven, lift out the paper and weights, and cool.
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- It is best to caramelize the sugar and make the custard at the same time so neither cooks for too long. Use a low heat setting and be patient.
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