Caramel Cream Pie (Worth the Splurge)
March 31, 2014 / By Greg Henry
I rarely wander into the world of dieting on this blog. That’s partly because Iunderstand that the word “diet” is socially-loaded and very personal. We all have different needs. We all have different bodies, and we all have the right to take care of (or not take care of) those bodies as we see fit. However, the main reason Istay away from the subject is because Idon’t diet. Iguess you’re thinking that this Caramel Cream Pie is proof enough of thatfact.
But if it were all so simple Icould stop right here and offer you aslice of Caramel Cream Pie without feeling even atwinge of guilt. But Ido feel aslight twinge.
The reason Idon’t diet is because Ibelieve Ieat sensibly. Meaning Ieat the foods Ienjoy with rather predictable frequency and in quantities that make sense for aman of my age and body type (and that makes sense to me). Some people might call this eating in “moderation”. But the word “moderation” implies that there’s some sort of outside constraint holding meback.
Many (if not most) of my meals are meatless. This doesn’t mean I’m moderating my meat intake. It means my body doesn’t always need animal protein to run at its optimum. When my body needs meat, Ifeed it meat. Your body might be different thanmine.
Same goes for sweets. Ican go weeks on end without eating anything sweeter than abanana or co*cktail cherry. However when the urge to eat sweet hits, Igo ahead and splurge. Ilike the word “splurge”. Unlike the word “moderation” the word “splurge” implies that atreat like Caramel Cream Pie is abonus. Something extra.
Which is exactly how Iview sweets. In most cases abite or two is more than enough to satisfy me. Which brings me to this Caramel Cream Pie. Irealize it’s asplurge for most any body type (there’s that twinge Imentioned), but trust me– it’s worth the splurge. GREG
Expand Recipe…
Caramel Cream Dulce de LechePie
By: GregHenry
Print ThisRecipeTotal time Yield 8Published
My Cream Cheese Crust can be found here: http://www.sippitysup.com/recipe/cream-cheese-crust/
Ingredients
- cream cheese crust (see notes)
- 3 (14oz) cans sweetened condensed milk
- flour (as needed for rolling)
- 2 cup whipping cream
- 1 tablespoon granulated sugar
- semi-sweet chocolate (as needed for curls) optional
Directions
Prepare Cream Cheese Crust recipe (see notes). Divide dough in half, shape into 2discs about 5‑inches in diameter and 3/4‑inch thick. Wrap in plastic. Refrigerate at least 1hour (or up to 2days), or freeze up to 1month.
Remove the paper labels from the unopened cans of sweetened condensed milk. Place the cans in alarge saucepan, add enough water to come half-way up the sides. Place the saucepan over medium to medium-high heat and bring to alow boil. Cook 1½ hours, adding more water as it evaporates. Using tongs invert the cans and continue to boil them in the sauce pan, monitoring the water level as necessary for another hour. Remove from heat and cool completely.
Meanwhile, on alightly floured surface use alightly floured rolling pin to roll out one disc of chilled dough to a12-inch round, agenerous 1/8‑inch thick. Carefully fold dough in half, and slide it onto the rolling pin. Transfer to a9‑inch pie pan. Unfold the dough, easing it gently into the pie pan; do not stretch the dough. Fold the overhang under creating adouble thick rim. Crimp the edge decoratively with your fingers; use afork to prick the bottom of the dough in several spots. Refrigerate at least 30 minutes. Save second disc of dough for another purpose.
Set oven rack to middle position and preheat oven to 375°F.
Line chilled pie shell with foil or parchment paper and fill with pie weights, dried beans or rice. Bake in the heated oven for 15 minutes. Carefully remove weights and liner and bake until the bottom crust is alight golden brown, about 10 minutes more. Remove pie shell from oven and allow to cool completely.
Open the cans of the cooked and cooled sweetened condensed milk. It will have turned caramel in color and be as thick as pudding. Scrape the caramel into afine mesh sieve, use the back of awooden spoon to push the mixture through the sieve directly into the cooled pie shell, smoothing the top. Cover the pie with plastic wrap, pressing it in direct contact with the caramel to avoid forming askin. Refrigerate at least ½hour. The pie can also be made aday ahead to thispoint.
Meanwhile, pour the whipping cream into amixing bowl, and beat until soft peaks form. Add the sugar; continue beating until stiff peaks form. Spoon the whipped cream over the chilled pie and garnish with chocolate curls (if using). Refrigerate 1to 3hours before serving.
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