By Ami Zarichnak
Salted Caramel Pie
The first time I served this, my guests swooned. It is decadent and delicious, and so, so easy! This is the dessert that will wow your guests and offer a satisfying finish to your holiday meal.
Prep time: 25 minutes
Cook time: 3 hours
Makes 8 – 10 servings
1 ¼ cups graham cracker crumbs
4 tablespoons salted butter, melted
¼ cup light brown sugar
¼ teaspoon ground cinnamon (optional)
Two 14 oz. cans sweetened condensed milk
Flaked sea salt, such as Maldon
2 cups heavy cream
2 tablespoons powdered sugar
Preheat your oven to 350 degrees. Pulse the crust ingredients in a food processor, then press into a 9” pie pan. Bake for ten minutes or until lightly browned. Allow to cool.
Take the two cans of sweetened condensed milk and DO NOT OPEN. Take the label off both cans. Put the cans into a saucepan on their sides filled with water and boil constantly for three hours, adding water as needed. ENSURE THAT THE CANS ARE COVERED WITH WATER DURING THE ENTIRE BOILING PROCESS OR THEY COULD BURST. Set a timer to check every 20 minutes. Cool to room temperature before opening. Spread caramel into prepared pie shell and chill for at least 4 hours.
Before serving, make topping by beating the heavy cream with the powdered sugar until firm peaks form. Sprinkle flaked sea salt onto caramel pie surface, then smooth whipped cream topping onto pie. Add more salt if desired.
Please note: If you are not serving the pie all at once, you might want to garnish with whipped cream a piece at a time, because the whipped cream will deflate slightly after a few hours. It can then be re-whipped again before serving.