About Me

I have been cooking my way through life for over 50 years, beginning with mud pies as a child. I've turned a corner now and feel a Renaissance in my life. Recipes and Random Thoughts is my personal spin in a blog about how to prepare good food and how it prepares you for life. I want to share with you, honest to goodness food punctuated with perspective from the special memories and moments that have marked my journey.

Thursday, November 22, 2012

Salted Caramel Pie

If there's a choice between chocolate and caramel, I'm the odd person who picks caramel.  I love chocolate but if given a choice, I'll opt for a caramel, butterscotch or brown sugar confection.  I think it has something to do with being a redhead.  Recently, I had Grand Jury duty and spent most of my service reading magazines in the jurors' lounge where I found this recipe in Food & Wine magazine.
It's decadent and "easy as pie" and was my contribution to our family Thanksgiving.

For the pie crust;

1 14/ cups graham cracker crumbs
4 tbls unsalted butter melted
1/4 cup light brown sugar

Process the graham cracker crumbs, melted butter and brown sugar until all are moistened.  Press into a 9 inch glass or metal pie plate. Bake 10 mins. at 350 degrees. Remove from oven and cool.

Increase heat to 425 degrees.

For the caramel filling:

2 14 oz cans sweetened condensed milk
Fleur de Sel

Scrape condensed milk into a 9 x 13 inch glass baking dish.  Sprinkle with 1/2 tsp fleur de sel.  Cover tightly with foil.  Place in a roasting pan and add hot water to the roasting pan to 1/3 of the way up the baking dish.  Bake 2 hours, lifting foil and stirring 2 or 3 times until golden and thick. Don't worry if it's not smooth. Add more hot water to pan if necessary.  Scrape caramel into the pie crust.  Cover with plastic wrap sprayed with cooking spray directly onto the caramel.  Refrigerate at least 4 hours.  Take out of the refrigerator an hour before serving and top with the following.

For the topping:

2 cups whipping cream
2 tbls powdered sugar

Combine and whip with an electric mixer until soft peaks form.  Spread over caramel filling. Garnish with Fleur de Sel.

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