I rarely wander into the world of dieting on this blog. That’s partly because I understand 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 I stay away from the subject is because I don’t diet. I guess you’re thinking that this Caramel Cream Pie is proof enough of that fact.
But if it were all so simple I could stop right here and offer you a slice of Caramel Cream Pie without feeling even a twinge of guilt. But I do feel a slight twinge.
The reason I don’t diet is because I believe I eat sensibly. Meaning I eat the foods I enjoy with rather predictable frequency and in quantities that make sense for a man 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 me back.
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, I feed it meat. Your body might be different than mine.
Same goes for sweets. I can go weeks on end without eating anything sweeter than a banana or cocktail cherry. However when the urge to eat sweet hits, I go ahead and splurge. I like the word “splurge”. Unlike the word “moderation” the word “splurge” implies that a treat like Caramel Cream Pie is a bonus. Something extra.
Which is exactly how I view sweets. In most cases a bite or two is more than enough to satisfy me. Which brings me to this Caramel Cream Pie. I realize it’s a splurge for most any body type (there’s that twinge I mentioned), but trust me– it’s worth the splurge. GREG
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 2 discs about 5‑inches in diameter and 3/4‑inch thick. Wrap in plastic. Refrigerate at least 1 hour (or up to 2 days), or freeze up to 1 month.
Remove the paper labels from the unopened cans of sweetened condensed milk. Place the cans in a large saucepan, add enough water to come half-way up the sides. Place the saucepan over medium to medium-high heat and bring to a low boil. Cook 1 ½ 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 a lightly floured surface use a lightly floured rolling pin to roll out one disc of chilled dough to a 12-inch round, a generous 1/8‑inch thick. Carefully fold dough in half, and slide it onto the rolling pin. Transfer to a 9‑inch pie pan. Unfold the dough, easing it gently into the pie pan; do not stretch the dough. Fold the overhang under creating a double thick rim. Crimp the edge decoratively with your fingers; use a fork 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 a light 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 a fine mesh sieve, use the back of a wooden 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 a skin. Refrigerate at least ½ hour. The pie can also be made a day ahead to this point.
Meanwhile, pour the whipping cream into a mixing 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 1 to 3 hours before serving.
What if the pie ends up too soupy? I did everything the recipe said.
Not enough time in the water? I don’t know for sure? GREG
I couldn’t find the notes for the crust is it in a different place than the recipe. Mm pls let me know
Any pie crust recipe would work (as would a pre-made, store-bought crust), but I was referring to this cream cheese crust. http://www.sippitysup.com/recipe/cream-cheese-crust/ GREG
PS The “notes” are located within the recipe box just above the word “ingredients”.
I made this exact pie 42 years ago as a young bride! I had forgotten about this recipe. Will have to try it with your crust. Although I have advanced my cooking skills considerably since those early years sometimes simple can be just as delicious! Thanks for reminding me of a great recipe!
I make a similar version of this pie. First, I cook my cans of sweetened condensed milk in the crock pot on low overnight. Still covered with water. Next, use a Graham cracker crust. Then I top with toffee bits. This one is always a hit! Thanks for sharing!
OMG this looks like absolute heaven. Is it wrong that I just want to stick my face right in the pan?
I don’t “diet” either, my intake seems directly linked to my exercise. When my activity level drops, my hunger and cravings seem to fall off the charts too. My sweet intake is almost nil until a few times a year when I splurge.…no, binge on sweets for a day or two and then I’m good for another few months.
Why is it that we splurge on desserts but “have to” eat our Brussels sprouts? Want can’t we splurge on the sprouts and be forced to eat this pie? This seems like a really simple and addictive little dessert… Can’t wait to try it! Am off to order your cocktail book, hoping it has a recipe that includes corn!
Making the dulce de leche by boiling the cans is brilliant. Less mess and no burning. Great recipe and photos (as usual) Greg!
If I am going to eat something sweet I have to go all the way. I agree with a “no diet” policy since it is just too hard to maintain.
Holy $#!% Batman.….this pie is INSANE! Can’t wait to spring this one on the kids!
Greg, I am happy to cook around guests’ dietary restrictions as long as they don’t then turn the entire conversation at the table to those restrictions! Puh-lease, people, eat or don’t eat whatever you choose, but don’t bore everyone with the details! There’s a time and place …
Greg, I’m with you on the eating habits. And although I try not to, I do get sort of tired of everyone and their “diet” talk. Sometimes I wish people would just shut up and eat — to paraphrase my vocal coach. This pie looks delectable, and I do love pie. A couple of bites is never enough for me when it is pie on my plate. I splurge with either one giant piece or two of “reasonable” size taken with a suitable period of waiting between. Thanks for this one. It looks fab.
Amen to all of that. Diet is so personal–I always change the subject (sometimes gracefully, sometimes not, hah) when it gets brought up. This pie looks like pure bliss.
Having experienced the South, did you ever have Caramel Cake? My grandmother always made them for holidays and it’s one of my favorite memories of her cooking.
Never had caramel cake and sure would like to try it.
Except for being vegetarian for moral as opposed to health reasons I totally believe in not ruling out foods. I eat pretty healthy from day to day but I genuinely believe that sometimes my body needs a whole bunch of sugar or bread and butter or cheese or.…this pie! My body really does need this pie.
Wow. This looks incredibly wonderful. Just sent the link to Mrs KR — she loves to bake and is the sweets’ maker in our house. She’ll be all over this! Really nice — thanks.
You are absolutely correct Greg! Diet is a personal thing and it all depends on the person doing it. I will eat if I like what I see. I just control the amount but NO deprivation here. That caramel cream pie is going in my plate.
Saving this for Larry’s birthday pie — or mine, since my birthday comes first. Lovely!
Even though I cook a lot of healthy (and Paleo) food, I do not diet. I modify my eating during the week so I can eat caramel pie when the urge hits. I never feel guilty about food. This would probably be enough in one or two bites but they would be great bites to add to my food memory.
How easy is this! Love the recipe and will be putting it in my files for future reference. Looks like a great dessert to impress company with!
I like your style — when you want sweets go ahead and have them! my motto as well, and it works.
this pie looks phenomenal, and I’m digging the cream cheese crust!
Cream cheese crust. Whoa, I need that. That may be the best sounding pie crust EVER. And then there’s the homemade dulce de leche of sorts with the 3 cans of SCMilk (another huge fave of mine) and then the homemade whipped cream. OMG this is made for me! I love this pie. Definitely my fave recipe you’ve ever posted! That caramel layer. The picture with the graphics on it, it just looks so gooey and perfect. Wow. Pinned!
And as for dieting. Great commentary, love it. I totally agree!
I wrote this with you in mind XOGREG
I had the extreme pleasure of trying this very same pie and loved it. The subtle saltiness of the crust complimented the caramel nicely and the whipped cream had just the right amount of sugar, not too sweet, to balance out the overall sweetness. To be enjoyed in very small servings, but what a treat to enjoy!
You had CCP1. In CCP1 I roasted the condensed milk in a covered baking dish. It got lumpy and hard to handle. In CCP2 I boiled the condensed milk in the can. It was creamier and more consistent in texture. Making it easier to handle. Don’t forget the chilling. It’s key! GREG
I’m not much of a dieter either. Although I definitely eat more sweets than you! I like to have something small every day. This pie is just the recipe I’ve been looking for: unique, pretty, and totally awesome sounding!