It’s National Pie Day! So, in other words, a holy day. Around my house, anyway. It’s where we pause, take a deep breath, saunter instead of run, and worship all that is crust. And filling.
I had a very difficult time deciding what pie to make to honor this momentous day. I have an entire Pinterest board devoted to the very subject.
So which one to make? Do I go with chocolate? Fruit? Citrus? Minty? Cold? Hot? Sweet or savory? (Bwahahahaha. Just kidding on that last one.)
What do I choose? WHAT TO CHOOOOSE?
I suppose I could have just made them all. But, um, I can’t afford new pants. Sooooo……
…custard, it is!
Is this exactly like Creme Brulee, but with a crust? Well, no. So please, Creme Brulee purists, do not send me hate mail. I get it. But it definitely reminded me of it in taste and texture. The added caramel puts it over the top.
Caramel Crème Brulee Pie
Prep time: 10 minutes
Cool time: 2 hours
• 9-inch deep dish prepared pie crust
• 1 cup Dulce de Leche
• 3 tablespoons cornstarch
• 1 2/3 cup heavy cream
• 1 (14 ounce) can sweetened condensed milk
• 3 egg yolks, beaten
• 3 tablespoons butter
• 1 tablespoon vanilla
• 1/4 (or less) cup sugar for topping
• Whipped cream for garnish, optional
Evenly spread the Dulce de Leche on the bottom of your pie shell; set aside.
In a medium-sized saucepan, over medium heat, mix the cornstarch and the heavy cream together until the cornstarch is completely dissolved. Whisk in the sweetened condensed milk and egg yolks (do this slowly, so the eggs don’t scramble.) Cook until the mixture thickens and just begins to bubble, about 2-3 minutes. Remove from heat, add the butter and vanilla. Pour cream mixture into the prepared pie crust.
Chill pie for at least 2 hours to set.
Just before serving, top with granulated sugar and brown using a kitchen torch. Garnish with sweetened whipped cream, if desired.
NOTE: (1) while the added caramel is absolutely fantastic, it didn’t set like the custard did, and therefore oozed out a little upon slicing. I did find it a bit messy. (2) make sure you serve this right from the refrigerator and cut while cold (3) I chose to put the sugar on after I made all my slices, and then use my torch on each individual piece.