Desserts

Salted Caramel Pie

17

This pie is amazing and has it all- sweet, salty, rich, creamy and easy to make!

8
1 1/4 cups graham cracker crumbs (about 5 ounces)
4 tablespoons unsalted butter, melted
1/4 cup light brown sugar
Two 14-ounce cans sweetened condensed milk
Fleur de sel
2 cups heavy cream
2 tablespoons confectioners’ sugar
Preheat the oven to 350°. In a food processor, pulse the graham cracker crumbs with the melted butter and light brown sugar until the crumbs are moistened. Press the crumbs evenly into a 9-inch glass or metal pie plate. Bake for about 8-10 minutes, just until lightly browned. Let cool. Increase the oven temperature to 425°. Scrape the condensed milk into a 9-by-13-inch glass baking dish and sprinkle with a scant 1/2 teaspoon of fleur de sel. Cover the dish with foil and place it in a roasting pan. Add enough hot water to the pan to reach one-third of the way up the side of the baking dish. Bake, lifting the foil to stir 2 or 3 times, until the condensed milk is golden and thickened, about 2 hours; add more water to the roasting pan as necessary. The consistency of the caramel should be like dulce de leche. Don’t worry if it is lumpy; it will smooth out as it chills. {It kind of looks like curdles when cooking and even when you pour it in the pie crust – but it does smooth out.} Scrape the caramel filling into the pie crust, smoothing the top. Spray a sheet of plastic wrap with vegetable oil spray and cover the pie. Refrigerate until the filling is chilled and set, at least 4 hours or overnight. In a bowl, using an electric mixer, beat the cream with the confectioners’ sugar until firm. Remove the plastic. Mound the whipped cream on top of the pie and sprinkle with fleur de sel. Cut into wedges and serve. Make Ahead: The recipe can be prepared through Step 2 up to 5 days ahead. Refrigerate the crust and filling separately.
Nutritions

Calories
304

Sodium
51mg
2% DV

Fat
26g
41% DV

Protein
1g
3% DV

Carbs
12g
4% DV

Fiber
1.0g
4% DV