Incredible Caramel Pie Recipe - Ketogenic.cookingpoint.net

This incredible Caramel Pie should be on your Holiday table this year. A flaky buttery pie crust encases a silky-smooth caramel filling making this make-ahead pie the ultimate dessert.

Duration:

Prep Time: 30

Cook Time: 30

Chill Time: 5

Servings: 23cm (9-in) pie

Calories: 4576kcal

Ingredients

All-Butter Pie Crust

220 g plain flour (all-purpose)
¼ teaspoon fine salt
115 g unsalted butter cold and cubed
45-60 ml ice cold water
1 egg white

Caramel Pie Filling

70 g brown sugar
48 g corn flour
¼ teaspoon fine salt
5 large egg yolks
2 teaspoon vanilla extract or vanilla bean paste
600 ml whole milk
150 g granulated sugar
30 ml water
30 g unsalted butter

Decoration

240 ml double cream (heavy cream)
30 g pecans toasted and finely chopped
¼ teaspoon flaked sea salt

Instructions

Make Pie Crust

Rub the butter into the flour. Into a large mixing bowl, add the flour and salt and quickly mix together. Add cubed butter and toss until coated. Using your fingers, rub the butter into the flour until the butter is the size of large peas.
Add in water and bring the dough together. Add in the water a little at a time and use your fingers tips to gently toss the mixture together until the dough starts to hold when pressed. Gently squeeze the dough in the bowl and form it into a disc. Wrap well in plastic wrap and refrigerate for 1 hour minimum.
Roll out dough. Remove the dough from the fridge and leave it at room temperature for 10 to 15 minutes. Rolling out dough that is too cold will cause it to crack. On a lightly floured surface, roll it out to circle approximately 30cm (12-inches) in diameter. Fold it over the rolling pin and lift it gently into the pie pan. Press the dough into the pan, making sure not to stretch it.

Trim the edges 1.5cm (½-inch) wider than the pan and tuck under the excess. Using index fingers and thumbs, crimp the edges of the pastry all around.
Bake: Preheat the oven to 180°C/350°F. Refrigerate the pie for 20 minutes. FillCover base with parchment paper and fill with baking beans. Bake for 20 minutes. Remove the paper and baking beans. Whisk the egg white, then brush the base and sides of the pie. Bake again for another 15-20 minutes until the pastry is a rich golden brown. Cover the crimped edges in foil if they brown too quickly. Set aside to cool.

Make Caramel Filling

Whisk together sugar and flour and salt then add in the yolks. Add the brown sugar, cornflour and salt directly into the saucepan and whisk to remove any lumps. Add the yolks and vanilla extract and whisk well together.
Whisk in milk and heat. Whilst continuously whisking, add in the milk until fully combined. Heat on low-medium heat on the stovetop until the pastry cream thickens. It can take a couple of minutes, but once it starts to thicken, it happens pretty quickly. Keep stirring all the time so that it doesn’t catch on the bottom! Once it starts bubbling, heat for one minute, then remove from the heat immediately.
Make the caramel. Add the white sugar and water into a saucepan and heat on medium. Stir all the time until the sugar has dissolved. Continue to heat and swirl the pan until the liquid sugar turns golden brown, then amber in colour.
Add caramel to the pastry cream. Remove caramel immediately from the heat. Add in to the pastry cream the butter, and whilst whisking continuously. Then pour in the liquid caramel. Whisk until fully combined.
Pour filling into pie crust. Place a fine-mesh sieve over the pie crust base, and pass caramel through the sieve directly into the base to remove any lumps. Smooth surface with an offset spatular. Cover in plastic wrap touching the surface of the pie. Smooth out as much as you can. Refrigerate pie for a minimum of 4 hours, or overnight to set.

Decorate

Whip cream and decorate. In a medium bowl, whip cream to firm peaks. Spoon the cream over the caramel filling in a swirl. Toss pecans with sea salt and sprinkle over cream. Serve pie chilled.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

To Store: Once filled, the pie will last for 3 to 4 days in the refrigerator if covered well. I don’t recommend freezing the pie as the texture of the caramel filling will change.

Tip 1: Don’t overwork the dough, as this causes the gluten to activate and will lead to a tough pastry.

TIP 2: Chill the dough before baking. It’s essential to re-chill the dough once rolled into the pie pan. A soft dough will cause the sides to shrink.

TIP 3: Bake the pie crust until golden brown.

TIP 4: Cook the pastry cream for long enough. When you see those bubbles, it has to cook for at least a minute to ensure the eggs are cooked properly.

TIP 5: Don’t skimp on the chill time if you want the filling to set properly.

Nutrition