Tuesday, April 14, 2015

Caramel Cream Pie

This past week, one of our own BMW ladies posted this photo for a Caramel Cream Pie she made for their Easter celebration on her field. Of course, the photo and the words...caramel...cream...pie, really got our attention and we just had to have the recipe to share with everyone here on the BMW blog.

Crumb crust: 
250g (8 oz) plain sweet biscuits (cookies for you Americans) 
125g (4 oz) butter 
1/2 tsp cinnamon

Directions for crumb crust: 
Crush biscuits finely. Combine biscuit crumbs, melted butter and cinnamon in a bowl. Press biscuit mixture over base and sides of a greased 20cm (8 in) springform pan or pie dish. Refrigerate while preparing filling.
Caramel Filling:
2/3 cup custard powder
2 cups cream (I use the artificial stuff here that's sweetened vegetable fat since I can't get real cream)
1 cup of milk 
1 tsp vanilla 
125g (4 oz) butter 
1 1/2 cups of brown sugar, lightly packed (raw sugar works as well if you can't get brown, it just doesn't get the same colour) 
1 cup of cream, extra for whipping and putting on top 
2 tablespoons bottled caramel topping**
(I am including a good homemade caramel sauce recipe in case you can not purchase bottled caramel topping where you are in the world.)

Caramel sauce recipe: 
**I double this to have enough to equal 2 cups (16 oz)
150 grams sugar
2 Tbsp. water
1/4 tsp. lemon juice
120 grams heavy cream (at least 33%)
pinch of salt

Directions for filling: 
Place custard powder in saucepan, gradually whisk in cream, milk and vanilla. Stir over low heat until custard boils and thickens, reduce heat, simmer gently 1 minute. Melt butter in separate saucepan, add brown sugar, stir until dissolves, then bring mixture to the boil. Quickly stir into custard mixture. Return to heat, stir until brown sugar and custard are combined. Cool slightly, pour into crumb crust, refrigerate until firm. Spread with the extra whipped cream, drizzle caramel topping over and swirl sauce through cream with a knife for marbled effect.

It looks like it would be a really rich but delicious! Let us know if you give this recipe a try!


Joy Gibson said...

Americans may not know what custard powder is...evidently, pudding mix can be used instead! http://bakingbites.com/2009/11/what-is-custard-powder/

Joyful said...

Oh my, this looks too good!