HEAVENLY CARAMEL PIE
A luscious dessert with prep this easy is heavenly, indeed!
Provided by Pillsbury Kitchens
Categories Dessert
Time 2h45m
Yield 10
Number Of Ingredients 6
Steps:
- Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 10 to 12 minutes or until light golden brown. Cool completely on cooling rack, about 15 minutes.
- In small bowl, mix 1/4 cup of the caramel topping and the chopped pecans. Spread mixture over bottom of cooled pie crust.
- In large bowl, beat cream cheese and 1 cup of the caramel topping with electric mixer on medium speed until well blended. Fold in whipped topping just until blended (do not overmix). Spoon cream cheese mixture into pie crust. Refrigerate at least 2 hours until set.
- Arrange pecan halves on top of pie; drizzle remaining 1/4 cup caramel topping over pie. Cover and refrigerate any remaining pie.
Nutrition Facts : Calories 500, Carbohydrate 51 g, Cholesterol 55 mg, Fat 6, Fiber 1 g, Protein 5 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 30 g, TransFat 0 g
AUNT MAXINE POLING'S FOOL-PROOF RECIPE FOR PIE CRUST
My aunt Maxine gave me this recipe back in the 60's (she'd been using it for her pie's for more years than that). She passed away a few years ago, I just want to give her the credit for this. I am posting a variety of my pies, my crust is made with Aunt Maxine's pie-dough recipe.
Provided by Straws Kitchen(*o *)
Categories Pies
Number Of Ingredients 7
Steps:
- 1. Put in a large mixing bowl the flour, salt and sugar stir well. Cut in the Crisco with fork or pastry blender until crumbly. In a small bowl beat the egg and stir in the water and vinegar. Add to flour mixture and mix. Divide dough into 4 equal parts, shape into a nice round ball and put into plastic bag. Chill for 30 minutes before rolling out. Bake according to your recipe instructions for either one crust empty or filled, or double-crust pies. Makes 4 single-crust or 2 double-crust. Can refrigerate up to 7 days before rolling out.
- 2. Note from CinStraw: Depending on what kind of pie it is I sometimes sprinkle cinnamon-sugar (or Splenda) over the crust before baking. Or sometimes I will sprinkle sugr crystals over the crust befor baking.
CARAMEL PIE
I got the recipe for this sweet, fluffy dessert from my niece many years ago. Whenever this pie is served, it goes fast! You'll find yourself making this pleasing pie even when you do have time.-Ozela Haynes, Magnolia, Arkansas
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, beat cream cheese and milk until smooth; fold in whipped topping. , Spread half into pie crust. Drizzle with half of the caramel topping. Combine coconut and pecans; sprinkle half over caramel topping. Repeat layers. Chill until serving. Freeze option: Cover and freeze pie for up to 1 month. Remove from freezer 30 minutes before cutting.
Nutrition Facts : Calories 416 calories, Fat 22g fat (13g saturated fat), Cholesterol 22mg cholesterol, Sodium 282mg sodium, Carbohydrate 49g carbohydrate (40g sugars, Fiber 1g fiber), Protein 4g protein.
~ CARAMEL PIE ~ AUNT LOUISES
My husbands Aunt shared this recipe with me years ago. My husband loves it about as much as my peach cobbler. So easy to make. It helps though if you have someone melt the sugar while you make the pudding type mixture. I serve mine with whipped cream & chopped pecans, she served hers with meringue. Either way is great! Enjoy!
Provided by Cassie *
Categories Other Desserts
Time 15m
Number Of Ingredients 8
Steps:
- 1. In a medium saucepan, start heating milk over low. In a bowl, mix yolks, 1/2 cup sugar, salt and flour until smooth. Once milk is hot and simmering whisk in the flour mixture, until smooth and remain stirring until thickened, which wont take long.( it should be the consistency of pudding, )
- 2. Melt the remaining sugar in a skillet, stirring often. Add this to the milk mixture, it will bubble, keep stirring until dissolved. Remove from stove and stir in vanilla.
- 3. Pour caramel mixture into baked pie crust. You can make meringue with the left over egg whites and bake until browned. I just add whipped cream as we don't care much for meringue. Chill well and serve.
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
AUNT MAXINE'S CARAMEL PIE
Steps:
- Combine 1 1/8 cup of sugar and flour in saucepan. Beat egg yolks and milk together. Stir milk into sugar mixture. Cook stirring constantly until slightly thickend. Put 1.5 cups sugar in iron skillet. Cook until beginning to smell burned. Pour quickly into filling. Stir in butter till melted. Whip egg whites with 10 tablespoons of sugar. Place on top of pie, sealing to edges. Bake at 400' till lightly browned.
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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.
- Whisk together milk and eggs in a medium saucepan. Add the flour, salt, and 1 cup of sugar. Whisk until the mixture is smooth. Continue whisking over medium heat until the mixture thickens. This should also take around 10 minutes.
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- Place 1 cup of sugar in a cast iron skillet. Cook the sugar over medium-low heat, stirring with a wooden spoon, until golden brown and caramelized. It should take around 10 minutes. Keep warm over very low heat until the custard is thick.
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