Favorite Caramel Pie | Midwest Living
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Favorite Caramel Pie

Favorite Caramel Pie

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  • Makes: 8 to 10 servings
  • Prep 50 mins
  • Cool 45 mins
  • Chill 6 hrs

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Ingredients

  • 1 recipe Baked Pastry Shell (see recipe below)
  • 2 tablespoons butter
  • 3/4 cup packed brown sugar
  • 1/3 cup light-colored corn syrup
  • 1/4 cup half-and-half or light cream
  • 1 cup toasted chopped pecans
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
  • 2/3 cup milk
  • 3/4 cup semisweet chocolate pieces
  • 2 egg yolks
  • 2 tablespoons cold water
  • 1 teaspoon unflavored gelatin
  • 2 cups whipping cream
  • 1/4 cup semisweet chocolate pieces
  • 1 teaspoon shortening
  • 1/4 cup toasted chopped pecans
  • 1 tablespoon sugar

Directions

  1. Prepare Baked Pastry Shell. Cool. For caramel layer, in a heavy 2-quart saucepan, melt butter over low heat. Add brown sugar, corn syrup, and half-and-half or light cream; mix well. Cook and stir over medium-high heat to boiling. Reduce heat to medium. Cook and stir for 5 minutes more. Stir in the 1 cup pecans. Pour mixture into pastry shell. Set aside.
  2. For creamy custard layer, in a heavy 1-1/2-quart saucepan, stir together sugar, cornstarch, and salt. Stir in milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Gradually stir hot mixture into egg yolks. Return mixture to saucepan. Cook and stir until bubbly; reduce heat. Cook and stir for 2 minutes.
  3. Remove from heat; stir in 3/4 cup chocolate pieces until melted. Cool about 45 minutes or until room temperature.
  4. In a 1-cup glass measuring cup, combine cold water and gelatin. Let stand for 2 minutes. Place measuring cup in saucepan of boiling water. Cook and stir for about 1 minute or until the gelatin completely dissolves.
  5. In a bowl, beat whipping cream with an electric mixer on medium speed while gradually drizzling the dissolved gelatin over the whipped cream. Continue beating until stiff peaks form.
  6. Gently stir 1 cup of the whipped cream into custard to lighten mixture. Fold in the remaining whipped cream. Pour over top of caramel layer. Cover and refrigerate 6 hours before serving.
  7. Just before serving, in saucepan, melt 1/4 cup chocolate pieces and shortening; drizzle over pie. Sprinkle with 1/4 cup pecans. Makes 8 to 10 servings.

Baked Pastry Shell

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/3 cup shortening
  • 4 - 5 tablespoons cold water

Directions

  1. Stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, until all the dough is moistened. Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Generously prick bottom and side of pastry in pie plate with a fork. Prick all around where bottom and side meet. Line pastry with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil. Bake 5 to 6 minutes more or until golden. Cool on a wire rack.

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