Netties Caramel Pie Recipes

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.

CARAMEL PIE

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.

NETTIE'S CARAMEL PIE

Steps:

• Preheat the oven to 350 degrees. Roll dough out to a disk 11 inches in diameter and ease it into a 9-inch pie pan. Trim the edges. Place parchment paper on the dough and fill with pie weights or dry beans. Bake until the edges of the crust are golden brown, about 20 minutes. Remove the paper and weights and set the crust aside to cool.
• In a small saucepan, combine 3/4 cup of sugar and the flour, milk and salt and set over medium-high heat. Cook, stirring, until the mixture thickens and is smooth, about 6 minutes. Set aside.
• Place the remaining sugar in a small skillet set over medium-low heat. Stir occasionally with a fork until the sugar melts and turns amber in color. Carefully add 1/2 cup of water. (The mixture will sputter.) Raise the heat to medium, and continue to cook, stirring, until the caramel is dissolved and the mixture is slightly reduced, about 4 minutes.
• Add the caramel to the flour- and-milk mixture. In a large bowl, whisk the egg yolks together and slowly whisk in the hot caramel mixture. Return the mixture to the saucepan and cook over medium heat, stirring, for 3 minutes. Remove from heat and whisk in the butter. Refrigerate for 30 minutes.
• When ready to assemble the pie, preheat oven to 425 degrees. Stir the chilled caramel mixture before pouring it into the baked crust. Spread meringue over the top and bake until lightly browned, about 15 minutes. Serve warm or chilled.

SALTED CARAMEL APPLE PIE

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll half of dough to 1/8-in. thick circle; transfer to a 9-in. pie plate. Trim crust even with rim., In a large saucepan, add 1 cup plus 2 tablespoons of sugar, butter and 1/4-cup water. Gently stir, pulling edges towards center until mixture is is a deep golden brown, 15-20 minutes. Remove from the heat; immediately and gradually whisk in the cream until blended; add salt. Set aside., Toss apples and lemon juice in a large bowl; set aside. In a small bowl, combine remaining 1/3 cup sugar, flour, apple pie spice, and bitters; toss with apples to coat., Layer 1/3 of the apples in bottom of crust, then spoon 1/3 of the caramel sauce in an even layer. Continue layering with half the remaining apples and caramel sauce. Repeat with remaining apples and caramel. With remaining dough create a lattice crust; place on top of apples., Brush top with egg; sprinkle with sugar and additional salt, if desired. Bake 20 minutes; reduce oven temperature to 325°, bake until golden brown and apples are tender, 25-35 minutes more. Cool completely. If desired, serve with vanilla ice cream and caramel sauce.