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Caramel Pie Recipe

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Caramel Pie image
Louise Dobbs Younger, 1953

 

This recipe for Caramel Pie, by , is from The Ledbetter Family Cookbook, 4th Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Blair Greer
Added: Saturday, March 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 nine inch pie crust, uncooked
2 cups white sugar, divided
2 cups milk
cup self-rising flour
1/8 teaspoon salt
3 eggs, reserve 2 whites for meringue
2 Tablespoons butter
1 teaspoon vanilla

Meringue:
2 egg whites, room temperature
teaspoon cream of tartar
4 Tablespoons sugar

Directions:
Directions:
In a medium saucepan, mix together 1 cup sugar, flour, salt, milk, butter, and egg yolks, stirring until smooth. Cook over medium heat until thick and bubbly, stirring constantly. Remove from heat and set aside. Sprinkle remaining 1 cup sugar in a 10 inch cast iron skillet. Cook over medium heat. As it begins to melt, tilt it around stirring constantly until sugar is caramelized. Keep rolling it, and it will get browner and browner. Push it around if the edges get too brown. Let it get real brown. Remove from heat and carefully pour into warm cream mixture. It acts like it will boil over, but stir it in, and be careful. Pour it easy and keep stirring. Cook until smooth and becomes the consistency of thick cream. Add vanilla. Pour mixture into pastry. Spread hot pie with meringue and bake at 350 about 15 minutes.

Meringue:
Combine egg whites with cream of tartar, and beat until soft peaks form. Add 4 Tablespoons of sugar, one Tablespoon at a time. Continue to beat until stiff peaks form.

 

 

 

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