Tuesday, August 28, 2012

Caramel Cream Pie

 
Day two of my cream pie recipe sharing. I am beyond excited to share this recipe with you because as soon as you read it you have to go make it.
Have to...
If you don't make it you will wonder for the rest of your days why you didn't.
I'm not even lying here people.
It's that ridiculously good.
I was worried that it would be too sweet - which is weird because I'm pretty sure I was Willy Wonka in a past life - but it's not too sweet at all. Well, it IS sweet....but not THAT sweet.
I'm putting a warning on this one though....DO NOT..for the love of all that is holy....I repeat, DO NOT look up how many calories are in this sucker.
Trust me, you are better off not knowing!
 
 
Caramel Cream Pie
 
Ingredients
1 1/4 cup brown sugar, divided
1/4 cup butter
1/3 cup flour
1 tsp cornstarch
2 cups whipping cream
3 egg yolks
3 Tbsp butter
2 tsp vanilla
1 baked pie shell
1 cup whipping cream
2 Tbsp sugar
1 tsp vanilla
1 Tbsp Skor bits
 
Directions
In a medium saucepan, combine 1/2 cup of the brown sugar and the butter. Cook and stir over low heat until butter is melted and mixture is smooth. Remove from heat and set aside.
In a bowl, combine remaining 3/4 cup brown sugar, flour, and cornstarch.
Add flour mixture to butter mixture and stir to combine. Slowly whisk in whipping cream.
Return pan to heat. Cook and stir constantly over medium heat until bubbly and thickened. Reduce heat and cook 2 minutes more. Remove from heat.
In a small bowl, whisk egg yolks. Very gradually stir in the hot mixture - 1 Tbsp at a time - until you have about half the mixture whisked in. Return egg yolk mixture to saucepan and place back on heat.
Bring to a gentle boil over medium heat, stirring constantly.
Reduce heat and cook 2 minutes more. Remove from heat. Stir in the 3 Tbsp butter and 2 tsp vanilla.
 
 
Pour into the baked pie shell.
Refrigerate until completely cool. 
Whip the one cup of whipping cream, 2 Tbsp sugar, and 1 tsp vanilla until stiff peaks form. Place on top of pie filling and spread evenly. Sprinkle with Skor bits.
 
 
The Skor bits are completely optional here. I only used them so I could tell the difference between the pies I was making. See...the peach cream pie I made looked pretty similar to this one. Don't believe me? Have a look (below).
 
The one on this side is caramel........and this one is peach!
 
Pretty similar, yes?
There was enough of a difference that I could tell them apart but I figured once they had the whipping cream on top I might be in trouble.
On a side note, I really want to learn how to pipe whipping cream all fancy-like on a pie to make it look that much more spectacular.
 
 
There you have it. Caramel Cream Pie.
Who knew there was such a thing?
I'm going to go out on a limb here and say this is probably something you want to save for a special occasion. You will want to eat it all the time but you must resist.
It will spoil you for all other desserts.
*Sigh*
I miss it already.
 
Check out The Mandatory Mooch for some tasty links!
Kitchen Fun With My 3 Sons has more great links.
Don't forget about Six Sister's Stuff too!

5 comments:

  1. oh my word, why did I look, now I am going to think about this until I make it!

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    Replies
    1. If you try it let us know if you liked it! :)

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  2. Oh I just looked at the peach one and now this?!?!? Yikes! Why are you tempting me with these? I may just have to make them both for company coming on Sunday.

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  3. This looks like a terrific treat!! Thanks for linking up to Tasty Thursdays on The Mandatory Mooch. I hope you will link up again this week. The party will be live tomorrow night. www.mandatorymooch.blogspot.com

    Thanks, Nichi

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  4. If you put homemade whipped cream into a pastry bag w/decorative tip, you'll get the fancy topping easily. What's even easier is buying the aerosol can of real whipped cream already fit w/decorative top!

    ReplyDelete