How to make it

  • Combine the sugar with water in a 2 quart saucepan.
  • Cook over medium high heat for about 10 minutes, or until a deep reddish brown (Stir for the first minute or two, then don’t stir again. Stir in the butter, then the heavy whipping cream.
  • Let the mixture sit for about 30 minutes to cool,
  • then pour 1 cup of the caramel into the pie crust.
  • Sprinkle the sea salt on top of the caramel in the crust.
  • Filling:
  • Stir 1 ¾ cups of the milk and the egg yolks into the caramel that is left in the pan.
  • Bring to a boil over medium high heat.
  • Whisk together the cornstarch and the remaining ¼ cup milk,
  • remove the pan from the heat, and whisk the cornstarch mixture into the caramel.
  • Return the pan to the heat, and cook until very thick.
  • Remove from heat and stir in the vanilla.
  • Let the filling sit for 30 minutes.
  • Carefully layer the filling on top of the caramel layer in the pie crust.
  • Top with plastic wrap, and refrigerate overnight.
  • Mound the 3 cups of sweetened whipped cream on top of the pie, and serve

Reviews & Comments 1

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes