Salted Caramel Pie

I found this pie recipe while paging through Food and Wine magazine and new I had to try it. It is officially a family favorite!

Preheat the oven to 350°F.

In a food processor, pulse the graham cracker crumbs with the melted butter and light brown sugar until combined/moistened. Press the crumbs into a 9-inch glass or metal pie plate. Bake for about 10 minutes, just until lightly browned. Then remove it from the oven and set aside to let it cool.

Increase the oven temperature to 425°F.

Scrape the condensed milk into a 9-by-13-inch glass baking dish and sprinkle with a scant 1/2 teaspoon of sea salt. Cover the dish with foil and place it in a roasting pan or pan that’s large enough to fit the milk pan and some water. Add enough hot water to the roasting pan to reach one-third of the way up the side of the baking dish. Place in the oven and bake, but be sure to remove the foil to stir 2 or 3 times throughout the baking process. Bake until the condensed milk is golden and thickened, about 2 hours. Keep an eye on the water level throughout the process and add more water to the roasting pan as necessary. The consistency of the caramel should be pretty thick when done – like dulce de leche (a bit thicker than a caramel sauce). Don’t worry if it seems lumpy or chunky, it will smooth out as it cools.

Transfer and scrape the caramel filling into the pie crust, smoothing the top as best you can. Cover with plastic wrap and let the filling cool in the refrigerator for a couple hours before topping with the whipped cream.

With an electric mixer, beat together the heavy cream and confectioner’s sugar until it has stiff peaks and is a desired whipped cream consistency. Remove the plastic from the pie and pile the whipped cream on top, sprinkling with a dash of sea salt to finish. Cut into slices and enjoy!