Shirley'S Caramel Pie
A rich caramel pie with a creamy filling and a browned meringue topping, perfect for dessert lovers who enjoy sweet, buttery, and caramel flavors in a classic pie.
Ingredients
Instructions
- Mix flour and sugar and add 1/2 cup milk; stir well.
- Beat egg yolks separately, then add to the mixture.
- Add remaining milk, butter, and vanilla; cook until thick, stirring constantly.
- Set the mixture aside to cool slightly.
- Pour 1/2 cup sugar into a small iron skillet and brown slowly.
- Mix the browned sugar into the cooled filling mixture.
- Pour the filling into a cooked pie shell.
- Prepare meringue and spread over the filling, then brown.
Tips & Substitutions
For a creamier filling, consider using half-and-half instead of milk. If you're short on time, store-bought pie crust works well. When browning the sugar, keep a close eye to prevent burning, as it can happen quickly. If you prefer a less sweet pie, reduce the sugar by a third and balance it with a pinch of salt. This pie pairs beautifully with Two Finger Cookies.
Serving Suggestions
Serve the caramel pie chilled, garnished with a dollop of whipped cream or a drizzle of caramel sauce for added richness. It pairs wonderfully with coffee or a scoop of vanilla ice cream. For a festive touch, consider serving it alongside Frost-On-The-Pumpkin Cake during holiday gatherings. Fresh fruit can also complement the dessert nicely.
Storage & Reheating
Store any leftover caramel pie in the refrigerator, covered, for up to 3 days. To reheat, place individual slices in the microwave for 15-20 seconds until just warmed. Avoid reheating the whole pie at once, as it can cause the meringue to weep. Serve chilled or at room temperature for the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Shirley'S Caramel Pie contains roughly 297 calories, with 8g protein, 22g carbohydrates, and 12g fat. It is a good source of protein (17% of the Daily Value), iron (15% of the Daily Value), and vitamin C (13% of the Daily Value).
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 the pie crust from scratch?
Absolutely! A homemade pie crust can elevate the dish. Use a simple recipe with flour, butter, and water. Chill the dough before rolling it out for the best results. Pre-bake the crust until lightly golden to prevent it from becoming soggy once filled.
How do I prevent the meringue from weeping?
To prevent weeping, ensure that the filling is completely cooled before adding the meringue. Spread the meringue all the way to the edges of the pie crust to create a seal, and bake it until golden brown. Avoid storing the pie in the fridge for too long after making, as humidity can also cause weeping.
Can I use a different sweetener instead of sugar?
Yes! You can substitute granulated sugar with alternatives like coconut sugar or a sugar substitute suitable for baking. Keep in mind that the texture and taste might differ slightly, so it’s advisable to experiment in small batches first.
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).