Caramel pie, with its luscious, gooey filling and buttery crust, is a classic dessert that never fails to impress. This version, made with sweetened condensed milk, simplifies the process while maintaining that rich, caramel flavor we all crave. Get ready to tantalize your taste buds with this easy-to-follow recipe and discover why it's a crowd-pleaser!
What Makes This Caramel Pie So Special?
This recipe uses sweetened condensed milk as the base for the caramel, making it incredibly straightforward. No need for fiddly candy thermometers or hours of simmering! The condensed milk delivers a creamy, intensely sweet caramel that perfectly complements the flaky pie crust. The result is a dessert that's both rich and surprisingly easy to make, perfect for both novice bakers and experienced pastry chefs alike.
Ingredients You'll Need:
For the Crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, chilled and cubed
- ¼ cup ice water
For the Caramel Filling:
- 1 (14-ounce) can sweetened condensed milk
- ½ cup granulated sugar
- ¼ cup water
- 1 tablespoon unsalted butter
- ½ teaspoon vanilla extract
- Pinch of salt
Step-by-Step Instructions:
Making the Crust:
- Combine dry ingredients: Whisk together flour and salt in a large bowl.
- Cut in butter: Add the chilled butter cubes and use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs.
- Add water: Gradually add ice water, mixing until the dough just comes together. Don't overmix.
- Chill: Form the dough into a disc, wrap it in plastic wrap, and chill for at least 30 minutes.
- Roll and bake: On a lightly floured surface, roll out the dough and fit it into a 9-inch pie plate. Trim and crimp the edges. Prick the bottom with a fork and bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until lightly golden. Let cool completely.
Making the Caramel Filling:
- Make the caramel: In a medium saucepan over medium heat, combine granulated sugar and water. Do not stir. Cook, swirling the pan occasionally, until the sugar dissolves and turns a deep amber color.
- Add condensed milk: Carefully pour in the sweetened condensed milk, stirring constantly until smooth and combined. The mixture may bubble vigorously.
- Simmer: Reduce heat to low and simmer for 2-3 minutes, stirring continuously, until the caramel thickens slightly.
- Stir in butter and flavorings: Remove from heat and stir in butter, vanilla extract, and salt until smooth.
- Pour and cool: Pour the caramel filling into the cooled pie crust. Let cool completely before refrigerating for at least 2 hours to allow the filling to set.
Frequently Asked Questions (FAQs)
Can I use a different type of milk instead of condensed milk?
While sweetened condensed milk is key to achieving the desired creamy texture and intense caramel flavor, experimenting with other milks is generally not recommended for this recipe. The high sugar content in condensed milk is essential for the caramel's structure and consistency.
How can I prevent the caramel from crystallizing?
Ensure your saucepan is clean and free from any sugar crystals before starting. Avoid stirring the sugar and water mixture while it's cooking, and work quickly once the condensed milk is added. If crystallization does occur, gently heat the caramel again, stirring constantly, until it's smooth.
How long can I store leftover caramel pie?
Store leftover caramel pie in the refrigerator for up to 3-4 days.
Can I make the pie crust ahead of time?
Yes, you can make the pie crust a day or two in advance and keep it chilled until ready to bake.
What can I serve with caramel pie?
Caramel pie is delicious on its own, but it pairs well with a scoop of vanilla ice cream, whipped cream, or a sprinkle of sea salt for a contrasting flavor.
Tips for Success:
- Use a good quality butter for a richer, more flavorful crust.
- Don't overmix the pie dough, as this can make it tough.
- Be careful when working with hot caramel, as it can cause burns.
- Let the pie cool completely before refrigerating to prevent the filling from becoming runny.
With its simple technique and irresistible taste, this caramel pie with condensed milk is guaranteed to be a hit at your next gathering. Enjoy!