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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

North Woods Caramel Cream Pie Recipe

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This recipe for North Woods Caramel Cream Pie is from The Laura Lou Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Caramel Layer
1/2 c. butter
1/2 c. brown sugar
3 Tbsp. whipping cream
1/2 c. coarsely chopped nuts, toasted

1 baked pie shell

Filling:
2 c. half-n-half or milk
2/3 c. white sugar
3 T. cornstarch
3 T. flour
1/2 c. half-n-half or milk
3 slightly beaten egg yolks

Meringue:
3 egg whites (room temp)
1/2 tsp. vanilla
1/4 tsp. cream of tartar
6 Tbsp. white sugar
Directions:
Directions:
Oven - 350º.
Caramel Layer:
Melt butter. Stir in brown sugar and bring to boiling. Stir in cream and return to boiling. Add nuts. Pour into baked shell. Set aside.

Filling:
Stir together 2 cups half and half and 2/3 c. sugar. Heat to simmering. Don't boil.
In small bowl, stir together cornstarch, flour, the 1/2 c. half and half and egg yolks. Stir into filling mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 min. Remove from heat. Stir in vanilla. Cover saucepan to keep filling hot while making meringue.

Meringue:
Combine egg whites, vanilla and cream of tartar. Beat until soft peaks. Gradually add 6 T. sugar, one at a time. Beat until glossy peaks.
Pour hot filling over caramel layer. Immediately spread meringue over hot pie filling. Bake at 350º for 15 min.
Cool for 1 hour.
Chill 3-6 hours before serving.

 

 

 

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