Unbelievable Caramel Pie Recipes
UNBELIEVABLE CARAMEL PIE
Found this recipe in one of my Gooseberry Patch cookbooks. Not many ingredients and the taste is well, unbelievable.
Provided by Nancy Allen
Categories Pies
Time 4h5m
Number Of Ingredients 3
Steps:
- 1. Pour sweetened condensed milk into a lightly buttered one quart slow cooker. Cover and cook on the lowest setting for 4 hours, stirring every 30 minutes.
- 2. Pour into graham crust and chill. Garnish, if desired. Makes 6 to 8 servings.
UNBELIEVABLE APPLE PIE
I've been making this wonderful pie for years. It's so easy and tasty. Everyone wonders what's in it. This pie can bake while you eat dinner and then, voila...hot apple pie for dessert. Yum! UPDATE: I've been asked if instant pudding mix is OK--yes! When the recipe was published there was no instant; tried the instant in it--works fine! LOL
Provided by Caroline Cooks
Categories Pie
Time 55m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- In mixing bowl, combine apples and pie/pudding (DRY) mix; toss to coat well.
- Place apple mixture in unbaked pie crust.
- In small bowl, mix all topping ingredients until crumbly.
- Sprinkle topping over apples.
- Bake at 350 degrees Fahrenheit for 35 to 40 minutes until topping is golden brown and pie is bubbly.
- (Try different pudding mixes and fruits--peaches are yum--for different flavors). I serve it with a scoop of butter pecan or rum raisin ice cream.
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- In a saucepan over low heat, melt butter. Add milk and caramels. Cook, stirring frequently until smooth.
- In a large bowl, combine brown sugar, eggs, vanilla and salt. Gradually add the caramel mixture. Stir in pecans and pour into pie crust.
- Bake 30 minutes, tent crust with foil and bake an additional 5. Unbelievable when served warm (can warm in the oven later).
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- No-Bake Twix Pie. Most people love Twix because they have smooth, creamy chocolate outsides and crunchy and caramel-filled wafer insides. This pie isn’t precisely a Twix, but it tastes like one and retains the chocolate-caramel flavor and smooth-and-crunchy texture.
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4.9/5 (7)Estimated Reading Time 6 mins
- Roll out the dough: Take one disc of dough out of the fridge and let it sit on the counter for a few minutes to soften slightly for easy rolling. On a floured surface, roll the dough out into a 12-inch circle. Place the dough gently into a 9x2-inch pie pan; you can do this by flouring a rolling pan and rolling the dough loosely around it, then unrolling it into the pan. Brush away any excess flour on the surface. With a sharp knife, trim the edges of the pastry to fit the pie pan. Cover pan with plastic wrap and place in the fridge. Roll out the other disc in the same fashion, then transfer to a baking sheet lined with parchment paper. Cover with plastic wrap and place in fridge.
- Make the apple filling: In a large bowl, toss together apples and lemon juice. In a small bowl, mix together sugars, flour, salt, cinnamon, and nutmeg, then add to the apples and toss to combine. Add heavy cream and vanilla, and mix again.
- In a large heavy skillet over medium-low heat, melt butter. Add apple mixture and cook, stirring occasionally, until the apples are just slightly tender and coated with a caramel-like sauce, about 8-10 minutes. Remove from heat, transfer to a large bowl, and let cool to room temperature for about 30 minutes.
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- Whisk the whole milk and heavy cream together. Set aside. Whisk the egg yolks and cornstarch together. Set that aside too. Have both ready to go in step 3.
- Whisk the brown sugar, water, and salt together in a medium heavy duty saucepan over medium heat. Without stirring, allow to cook and bubble until darker brown, about 5-6 minutes. It should begin to smell caramelized at that point. If desired, you can take the temperature with a candy thermometer to be certain it is ready. Look for around 240°F (116°C).
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