Aunt Mag'S Caramel Pie
A rich caramel pie with a creamy filling and crisp crust, perfect for sweet tooths and special occasions, offering a delightful combination of caramel and vanilla flavors.
Ingredients
Instructions
- Brown sugar and flour in a heavy iron skillet over low heat until they turn brown, stirring constantly.
- Add milk to the skillet and stir until the mixture thickens and all ingredients are melted.
- Add butter and allow the mixture to cool.
- Beat the egg yolks until light and add them to the cooled mixture while stirring. Add vanilla.
- Stack the cooled caramel filling between three cooked pie crusts like cake filling.
- Beat the egg whites until stiff peaks form. Gradually add 8 teaspoons of sugar, one at a time, beating well after each addition.
- Add vanilla to the egg whites.
- Spread the meringue on top of the layered pie and brown in the oven.
Tips & Substitutions
For a smoother caramel filling, make sure to stir constantly to prevent lumps. If you don't have flour on hand, cornstarch can be used as a substitute to thicken the mixture. Ensure the egg yolks are fully incorporated into the cooled mixture to avoid scrambling. For a quicker option, try using One Minute Caramel Icing as a topping instead of meringue.
Serving Suggestions
This caramel pie is best served chilled, allowing the flavors to develop. Consider pairing it with a dollop of whipped cream or a scoop of vanilla ice cream for added creaminess. It also complements a refreshing drink like Children'S Party Punch, making it a delightful dessert for gatherings.
Storage & Reheating
Store any leftover pie in the refrigerator, covered with plastic wrap or in an airtight container. It will last for up to three days. To reheat, place individual slices in the microwave for about 15-20 seconds, or until just warmed, being careful not to melt the meringue.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Mag'S Caramel Pie contains roughly 933 calories, with 25g protein, 30g carbohydrates, and 63g fat. It is an excellent source of protein (51% of the Daily Value), iron (41% of the Daily Value), and vitamin A (37% of the Daily Value), and a good source of vitamin C.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this pie ahead of time?
Yes, you can prepare the pie a day in advance. Just keep it refrigerated until ready to serve. However, it's best to add the meringue just before serving to maintain its texture and avoid weeping.
What can I use instead of egg whites for the meringue?
If you're looking for an egg-free alternative for the meringue, aquafaba (the liquid from canned chickpeas) can be whipped into stiff peaks and used in place of egg whites for a similar texture.
How can I prevent the meringue from weeping?
To prevent weeping, ensure your meringue is fully cooked and dried out in the oven. Additionally, spreading the meringue all the way to the edges of the pie crust can help seal in moisture and reduce the risk of weeping.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).