Published: · Modified: by Megan Porta · This post may contain affiliate links.
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This sweet and salty layered dessert is to die for! The creaminess mixed with the crunch of the tasty crust, makes it literally, heaven in a pie!
It’s been another weird week. I wonder how many weeks I have labeled as “weird” in the past year. The older I get, the weirder my life feels. Or maybe it’s just the constant sleep deprivation? Elijah and I spent a night in the hospital this week, trying to get some scary croup under control. Nights in the hospital are always quite the experience, resulting in general weariness.
In my weary state of mind, I created this oh-my-goodness-heavenly pie last night and this morning. It’s a bit of a messy one, but it is totally sinful and delicious beyond words. I adore the salt-caramel combo that seems to be so trendy these days.
Pulse until moistened fine crumbs form. Press the crumbs evenly onto the bottom and up the sides of a 9-inch pie plate.
Bake in the preheated oven for 10 minutes, or until lightly browned. Let cool. Increase the oven temperature to 425 degrees F.
Pour two cans of sweetened condensed milk into a glass baking dish. Sprinkle 1/2 teaspoon of sea salt evenly over the top. Cover the dish with foil. Place the baking dish inside a roasting pan and fill the roasting pan with 1 inch of hot water.
Bake in the preheated oven for 2 1/2 hours, stirring every 30 minutes or so. Replenish the water in the roasting pan as needed.
Let cool, stirring occasionally.
Pour the caramel filling into the prepared crust.
Spray a piece of plastic wrap with cooking spray and place it over the pie, sprayed-side down. Chill in the refrigerator until the filling is set, about 4 hours.
In a medium bowl, combine:
2 cups heavy whipping cream
2 tablespoons confectioners’ sugar
Using an electric mixer, beat on medium speed for 5 to 6 minutes, or until firm.
Remove the plastic from the pie and mound the whipped cream onto the pie.
Cut into wedges and serve!
TO DIE FOR, people, totally to die for. (Adapted from: Food & Wine Annual Cookbook 2012)
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Course: Dessert
Cuisine: American
Prep Time: 25 minutesminutes
Cook Time: 2 hourshours30 minutesminutes
Chill: 4 hourshours
Servings: 8servings
Calories: 409kcal
Author: Megan Porta
Ingredients
13graham crackersbroken into pieces
1/4cuplight brown sugar
5tbsp. salted buttermelted
214 oz. canssweetened condensed milk
1/2tsp. sea salt
2cupsheavy whipping cream
2tbsp. confectioner's sugar
Instructions
Preheat oven to 350 degrees F. In a food processor, combine the graham cracker pieces, brown sugar and butter. Pulse until moistened fine crumbs form. Press the crumbs evenly onto the bottom and sides of a 9-inch pie plate. Bake in the preheated oven for 10 minutes, or until lightly browned. Let cool. Increase oven temperature to 425 degrees F.
Pour the sweetened condensed milk into the bottom of a glass baking dish and sprinkle sea salt over top. Cover dish tightly with foil. Place the baking dish inside a roasting pan and fill the roasting pan with 1 inch of hot water. Bake in the preheated oven for 2.5 hours, stirring every 30 minutes and replenishing water in roasting pan as needed. Let cool, stirring occasionally.
Pour the caramel filling into the prepared crust. Spray plastic wrap with cooking spray and place it over the pie, sprayed-side down. Chill in the refrigerator until the filling is set, about 4 hours.
In a medium bowl, combine the heavy whipping cream and confectioners’ sugar. Using an electric mixer, beat on medium speed for 5-6 minutes, or until it becomes firm. Remove plastic from pie and mound the whipped cream onto the pie. Cut into wedges and serve.
Sprinkle 100g of the sugar into a non-stick frying pan, add 3 tablespoons of water and place on a medium heat for about 8 minutes, or until you've got a chestnut brown caramel – don't be tempted to stir or taste it, just gently swirl the pan occasionally. Quickly and carefully divide the caramel between the ramekins.
Salt, on the other hand, stimulates the taste buds responsible for detecting sour and umami flavors, which can enhance the perception of sweetness. The addition of salt to caramel not only enhances the sweetness, but also adds a savory element to the flavor profile.
Combine brown sugar, butter, and milk in a saucepan and bring ingredients to a boil. Remove thickened mixture from heat before adding (optional) vanilla extract. Let the caramel cool slightly before using. The result is an impossibly rich sauce that is guaranteed to satisfy your sweet tooth.
To reheat a whole apple pie, heat your oven to 350°F, then place the pie on a baking sheet and cover with foil.For a standard 9-inch pie, heat for 15-20 minutes.
Sure, there are additional ingredients that add flavor like vanilla extract, butter, and heavy cream, but the real star of the show is the cooked sugar. This means that in order for your caramels to develop a robust flavor, the sugar needs to be cooked until it's deeply caramelized.
Overheating the mixture. Be very careful as you heat your caramel. Follow the recipe carefully, and never melt your caramel on your stove's highest setting—it will cause the caramel to scorch and taste burnt. Once it gets a burnt or bitter flavor, it can't be saved.
A new study from the University of Florida found that when we scoff something sweet, salty or fatty, the brain releases heroin-like chemicals called endogenous opiods. But salted caramel is a heady mixture of all three, making the effects even more extreme.
Too short of a cooling time: Caramel sauce thickens significantly as it cools, so let the caramel cool for the appropriate time to achieve the right thickness. If the sauce is still too thin after cooling completely, place it back on the stovetop and reheat it on low heat for a few additional minutes.
Like dry caramel, you want to gently move the sugar mixture in that same side-to-side paintbrush-like fashion until the sugar dissolves. Then, as soon as the mixture comes to a boil, it should not be stirred, as the agitation can cause crystallization.
Table Talk Pies is the manufacturer of Walmart's private label, 84-cent Freshness Guaranteed, The Bakery collection pies. Of the 250 million pies per year Table Top Pies manufacturers, 185 million pies goes to Walmart.
We recommend refrigerating right away, but if your pie sits out on the counter overnight, don't fret. The pie will be just fine on the counter, but only for a day or two, at which point it needs to go into the fridge.
Remove the pie from it's foil dish and heat in a microwave (800 watts) for 8 minutes. Return to the foil dish, place on a baking tray and into pre-heated oven at 200ºC / 400ºF / Gas Mark 6 and bake for 15-20 minutes, always ensuring the pie is piping hot. Allow the pie to stand for 2-3 minutes before serving.
Wet caramel is made by combining sugar and a liquid and cooking them together, while dry caramel is made from just sugar, heated in a dry pan until it liquefies and browns.
Traditionally, caramel is made by heating sugar at a particular temperature until it melts and gradually turns brown. Usually, this process begins around 320°F, when the sugar melts and becomes a clear molten liquid. After that, if the temperature increases, the caramel will begin turning into a darker shade of brown.
For the "dry" caramel method, you simply heat the sugar in an empty pan until melted and caramelized. It's quick and direct, but the risk is that some parts of the sugar melt faster than others, and can burn before the rest had made it even to light amber.
The main ingredient for making a caramel is sugar. A liquid caramel can be made using any quantity of sugar or water just as long as it follows the ratio of 2 parts sugar: 1 part water.
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