Description
This pie is ridiculously easy and ridiculously good–graham cracker crust, salty caramel filling, and whipped cream topping!
Ingredients
Scale
- 1 1/4 cups graham cracker crumbs
- 4 tbsp unsalted butter, melted
- 1/4 cup light brown sugar
- 2 cans (14 oz each) sweetened condensed milk
- fleur de sel
- 2 cups heavy cream
- 2 tbsp confectioners’ sugar
Instructions
- Preheat oven to 350F. In the bowl of a food processor, add graham cracker crumbs, butter, and brown sugar, pulsing until crumbs are moistened. Press the crumbs evenly into a 9-inch pie plate. Bake for 10 minutes and set aside to cool.
- Raise oven temperature to 425F. Pour sweetened condensed milk into a 9 x 13 pan and sprinkle with 1/4 tsp fleur de sel. Cover with foil and place in a roasting pan. Fill the roasting pan with hot water so that it reaches 1/3 of the way up the side of the 9 x 13 pan.
- Bake for 2 hours, until sweetened condensed milk is thick and golden. Stir 2-3 times with a spatula and add more water to the roasting pan if necessary. The consistency of the finished caramel should be like dulce de leche (may be lumpy but will smooth as it chills.
- Scrape the caramel into the pie crust, smoothing with a spatula. Spray a sheet of plastic wrap with cooking spray and cover the pie. Refrigerate for at least 4 hours, until the filling is chilled and set.
- In a mixing bowl, beat heavy cream with confectioners’ sugar until firm. Remove pie from the fridge and remove plastic wrap. Mound the whipped cream on top of the pie and sprinkle with fleur de sel. Cut into wedges and serve.
- **Steps 1-3 can be done up to 5 days ahead of time. Refrigerate the crust and the filling separately.
Notes
from Food and Wine November 2011
- Prep Time: 30 mins
- Cook Time: 2 hours 30 mins