Wednesday, May 5, 2010

Caramel Pie

If you're in the mood for something sweet that has that old-fashioned flavor, make a pie-filling the old-fashioned way and put it in a Pillsbury Pie Crust. If I'm in a hurry to fix a dessert, I've found the ready-to-unroll crusts to be closer to homemade crusts than the ones in the freezer section of the grocery store (the ones like Pet-Ritz, that are already-formed). Here's a recipe for a creamy, delicious, caramel pie filling.

Caramel Pie
Caroline Simonds, Charleston, S.C.

1 1/2 C sugar
1 stick butter (1/2 C)
3 TBSP cornstarch
1 1/2 C water
2 eggs
1 tsp vanilla
1 TBSP sugar

Scorch 1/2 of the sugar, pour water in, then add rest of sugar and butter. When butter is melted, add cornstarch, which has been mixed with a little water. Stir constantly and cook until very thick. Take off and cool. Add beaten egg yolks and vanilla. Put caramel filling on baked crust in pie plate. Make meringue of egg whites and extra TBSP of sugar. Place on top of pie, run in oven (300 degrees) to brown.

***Don't Forget to watch "The Middle" on TV tonight!***

I'll be at these recipe swaps today:


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