Caramel Pie

Cover recipe – Louisiana Cookin: Cajun & Creole Cookin’,        Caramel Pie: May/June 2013

I love finding new food magazines to visually devour – like the latest issue of Louisiana Cookin’. There’s something so satisfying about leafing through the fresh, glossy pages of a brand new magazine, and allowing your eyes to literally feast on each mouthwatering recipe. For me, this is usually followed by earmarking pretty much every recipe I come across, because I know I just HAVE to try every one.

That’s what happened to me when I came across the May/June issue of Louisiana Cooking, featuring Cajun and Creole recipes. What drew me in? Oh, maybe the luscious photo of what appeared to be the most delicious Caramel Pie ever created.  The thick, gooey caramel filling, layered with mounds of airy whipped cream and topped with crunchy pecans and chocolate curls instantly drew me in.

After flipping through the issue I found so many other recipes I needed to try, like Fried Catfish with Creole Tartar Sauce and Jalapeno Relish, and an amazing Crab Mango Salad. If you love Cajun dishes with delicious flavors twists, then this magazine is definitely for you. Read my notes below to see what I thought of this recipe.

Print Recipe

Caramel Pie

Yield: 8 servings

Prep Time: 3 hours

Cook Time: 10 min

Ingredients:

2 (14-ounce) cans sweetened condensed milk
1 (9-inch) prepared deep-dish pie shell
1 (8-ounce) container frozen whipped topping, thawed
½ cup chocolate curls
Garnish: chopped pecans

Directions:

1. In a large pot, place unopened cans of condensed milk, and add enough water to completely cover cans. Bring to a boil over high heat, then reduce to a simmer. Simmer for 3 hours, adding water as necessary to keep cans covered.

2. Meanwhile, bake your pie shell according to directions; set aside to cool. You can use a store bought shell, but I prefer a homemade crust - the flavor is so much better.

3. Carefully remove cans from water, and set aside until cool enough to handle. Open cans, and pour caramel filling into pie crust. Spread whipped topping over the filling, and top with chocolate curls. Garnish with pecans, if desired. Chill for 1 hours or overnight.

Tips:

Tips: This pie is made easy by using store bought crust and frozen whipped topping, but for even more amazing flavor, I recommend making a homemade crust and using fresh whipped cream. Homemade crust is not as scary as it sounds, and the flavor can’t be beat!

Source: : Louisiana Cookin’: Cajun & Creole Cookin’, May/June 2013

The results:

The magazine describes it as the easiest Caramel Pie you’ll ever make, but don’t let that fool you. It may be easy but this pie definitely isn’t short on flavor. If you’re familiar with Banoffee Pie (one of my favorites!) the filling is made the same way. The caramelized condensed milk creates a deep, rich flavor that is a fusion of butterscotch and caramel. The whipped topping helps to cut the sweetness and the texture from the pecans and chocolate curls are a nice addition. I made the pie the night before and let it set up in the fridge, and it tasted just great the next day. Allowing the filling in the pie to set overnight makes it easier to slice too.

Did this recipe deserve the cover spotlight?

I think so! It has really great flavor, looks beautiful, and is so simple to put together. This kind of dessert is perfect when you need something to wow your guests but don’t have a lot of time for a labor intensive dessert. The most time consuming part is boiling the condensed milk cans for 3 hours, but this step doesn’t need constant watching. You could even use your slow cooker for this step. The best part is this pie can be made ahead and keeps really well in the refrigerator. A complete time-saver!