Saturday, January 28, 2012

Salted Caramel Pie

For this January's What's Baking Challenge, we were asked by Melissa from I Was Born to Cook, to make a snowy day sweet, which couldn't have come at a more perfect time since we just had a lil snow storm locally. My favorite part of a snow day, is cuddling inside with some warm blankets and a few good movies, and or course, some festive baking. This is a great snow day treat since the sweet and slightly salty pie is simple to make and you can't stop eating it!

1/4 cups graham cracker crumbs (about 5 ounces)
4 tablespoons unsalted butter, melted
1/4 cup light brown sugar
2 cans sweetened condensed milk (14 oz)
Fleur de sel
2 cups heavy cream
2 tablespoons confectioners' sugar

1. In a small bowl, mix the graham crackers crumbs with the melted butter and brown sugar.

2. Press the crumb mixture into a 9" pie plate. Bake at 350 degrees for 10 minutes or until golden brown. Remove and let cool.

3. In a large glass 13" x 9" baking dish, add the sweetened condensed milk. Sprinkle about 1/2 tsp fleur de sel on top of the sweetened condensed milk. Cover with foil.

4. Place the baking dish into a large roasting pan and pour hot water into the roasting pan until about 1/3 up the way of the baking dish.

5. Place in a 425 degree oven for 2 hours, stirring two or three times throughout the cooktime. Continue to replenish the hot water in the roasting pan as needed.

6. Once the condensed milk has taken on a golden caramel color and thickened as well, remove it from the oven. The mixture may be lumpy, but don't worry it will smooth out as it cools.

7. Spoon the caramel into prepared pie crusts and cover by pressing plastic wrap sprayed with vegetable oil on top of the pie. Refrigerate for at least 4 hours.

8. Whip heavy cream with powdered sugar until light and fluffy, then pile high the fresh made whipped cream onto the pie and serve!

Source: Food And Wine