I had really planned on sharing a pie post last week. So bummed I missed sharing a great pie but I’ll be sharing it next week instead so not is all lost!
It’s just that the week got away from me. Such a busy week for work and stuff going on with Autumn. Price took Autumn to the Dr on Wednesday for her 4th month check up so it gave me the chance to stay really late to catch up on hours at work. Which, of course, put things behind for me for blogging.
Then I worked from home on Friday since she then had 2 appointments at Boston Children’s Hospital. But those came with good news as they cleared her from having to use her hip brace! Horray!!
Anyway, she’s still our little bean. When Price took her to the Dr’s they said she’s 50 percentile for length and head circumference but 5 percentile for weight. She weighs a whopping 11lbs 2oz. I think I’ve eatten bigger burritos than her (I kid!). So the 0-3 month (8-12 lb) stuff still fits just fine and she’s 4 1/2 months.
I think she needs a slice of pie to help her gain some weight! ha!
Anyway, this Caramel Pie is LEGIT.
Tomorrow is National Caramel Day so I had to make a caramel pie. Obviously. And let me tell you that this pie is awesome. Really sweet but really awesome. If you are the kind of person that doesn’t like sweets then just cut a smaller slice since you might find this too sweet but you should not pass it up.
Plus, it’s super easy. It takes time to prepare but it’s so easy.
The caramel is made by putting cans of sweetened condensed milk into a pot of water and simmering it for 3 hours. Yes, that takes a l-o-n-g time but that’s it. You just have to make sure that water is always covering the cans, but that’s it. Then the rest is just about baking a pie crust and thawing up some prepared whipped topping prior to assembling it all together. Sure, you can make your own pie crust and whipped cream but I’m all about ease at this point. You do what works for you.
In fact, I prepared the caramel filling the night before I assembled the pie because that is what fit into my buys schedule. The filling was chilled and therefore denser than if it was still a bit warm so I just ended up scooping it out of the cans and putting it in the still warm pie shell. That helped soften it up to be able to smooth things out.
Whip up this pie and you’ll be in love with every bite!
Makes 1 9″ deep dish pie
- 2 (14-ounce) cans sweetened condensed milk
- 1 (9-inch) prepared pie shell (I used a Marie Calendar’s Pie shell)
- 1 (8-ounce) container frozen whipped topping
- Garnish- chocolate chunks/mini chips
1. Place the unopened cans of condensed milk in a large pot. Add enough water to completely cover cans. Bring to a boil over high heat, then reduce to a simmer. Simmer for 3 hours, adding water as necessary to keep cans covered. Carefully remove from water and then set aside to cool enough to handle.
2. Meanwhile, bake your pie shell according to directions; set aside to cool. As well, thaw the whipped cream topping just prior to assembly.
3. To assemle, open the cans and pour the caramel into the pie crust. Even out the top of the caramel prior to spreading whipped topping over the filling. Top with the chocolate and then chill for 1 hour or overnight.
Sourced from Culinary Covers