Caramel Pie Recipe
Servings 8 servings
Calories 534kcal
Ingredients
- 1 9 inch deep dish pie shell baked
- 1/3 cup toasted pecan pieces
- 1 1/4 cup packed light or dark brown sugar
- 1/4 cup salted butter
- 2 1/2 cups half and half divided
- 1/3 cup cornstarch
- 4 large egg yolks
- 1 tsp pure vanilla extract
- 1/4 cup bits-o-brickle (English toffee bits)
- 2 cups frozen whipped topping, thawed OR freshly whipped cream
Instructions
- Preheat oven to 350°F. Spread pecans in a single layer on a baking sheet. Toast for 6-8 minutes then cool. (This can be done while pie crust is baking, if desired)
- Filling: In a heavy bottomed saucepan, melt together butter and brown sugar over medium heat. Add 2 cups half and half. Cook over medium for 5 minutes, or until mixture begins to bubble along the edge.
- Meanwhile, whisk together remaining 1/2 cup cold half and half, cornstarch and eggs. Add 1/4 cup hot liquid from saucepan to temper. Stream tempered eggs into saucepan, whisking constantly.
- Cook over medium heat until mixture begins to thicken, whisking constantly. Lower heat to simmer and allow to bubble while whisking for 1-2 minutes longer.
- Remove from heat, add vanilla. Mix well. Pour into crust. Cool at room temperature for 5 minutes, then cover filling with plastic wrap and chill completely. Chill for at least 4 hours or overnight.
- After pie is completely chilled and filling is set, carefully remove plastic wrap and smooth top, if needed. Frost pie with whipped topping and sprinkle with toasted pecans and bits-o-brickle.
- Chill until serving. Store leftovers chilled.
Nutrition
Serving: 1serving | Calories: 534kcal | Carbohydrates: 61g | Protein: 6g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 206mg | Potassium: 204mg | Fiber: 1g | Sugar: 38g | Vitamin A: 655IU | Vitamin C: 1mg | Calcium: 132mg | Iron: 1mg