Who knew that 7 simple ingredients could make such a perfect pie?
All I know is that Mikey has a new favorite.
This is a huge moment in my life…
The man who can give or take dessert was actually asking for pie after dinner.
He told me it was SO good that we needed to share it with someone so they could experience it too.
I have been dying to share this pie with you all week!
From the second I saw this recipe in Food and Wine, I knew I had to make it.
(remember this dulce de leche from the other day? It was for this pie)
Starts with some graham crackers
Then add some butter and brown sugar and pulse that through a food processor.
Try not to eat all of this warm buttery crust.
Throw that in the oven for a few minutes and you have your crust.
Next, make some whipped cream!
Heavy whipping cream and confectioners sugar.
So take the crust..
Pour on the dulce de leche…
And try not to murder your cat…
He moves at lightning speeds. Seriously.
I looked through my lense and there he was.
I grabbed him as fast as I could and he in turn grabbed that towel with all his might, in turn knocking over my entire cup of coffee.
My entire, giant cup of coffee that dripped all through the crack in the middle of our table and splashed all over the floor for miles.
When will I learn that he can’t be trusted?
Oh, hey heaven.
Sprinkle with some sea salt and dive in.
This wasn’t the first slice. The first slice was more of a blob that didn’t resemble a piece of pie at all.
I recommend slicing into this pie when it is very cold. Otherwise it is a bit sloppy.
You should make this.
Especially if you’re having a dinner or dessert party. People will be very impressed and probably fall in love with you.
Recipe: Salted Caramel Pie
recipe adapted from Food and Wine magazine
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
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 10 minutes, just until lightly browned. Let cool.
I made the dulce de leche the day before because it takes 2 hours to make. Here’s my dulce de leche recipe. If you don’t make it ahead of time, follow the same recipe here:
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 sea salt. 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.
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.
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.