My husbands loves me extra much when I bake this pie. It is the sweet that meets the salty in this creamy layer on a crunchy bottom. WOW. So good… I told Liz about this pie and she wasn’t thrilled about the unhealthy sounding recipe and unfortunately her tongue agreed. She did not like the pie whatsoever. I wonder if HER husband liked it?
Actually my husband wasn’t the biggest fan either! But even if I wasn’t too excited about eating the pie, I really liked photographing it! It was a real challenge, because I made it while we were in Colorado and the “prop-collection” was very limited. I had to go with what I found in the cupboards of the rented apartment. I chose a black plate and an old worn baking sheet. First I wasn’t too happy, but now I absolutely love the outcome with the great contrast between black & white! So, thank you, Jewels, for choosing this recipe after all.
Here is the recipe (found in Food & Wine Magazine):
Salted Caramel Pie
1 1/4 cups graham cracker crumbs (about 5 ounces), 4 tablespoons unsalted, melted butter, 1/4 cup light brown sugar, two 14-ounce cans of sweetened condensed milk, fleur de sel, 2 cups heavy cream, 2 tablespoons confectioners’ sugar
- Preheat the oven to 350°. In a food processor, pulse the graham cracker crumbs with the melted butter and light brown sugar until the crumbs are moistened. Press the crumbs evenly into a 9-inch glass or metal pie plate. Bake for about 10 minutes, just until lightly browned. Let cool. Increase the oven temperature to 425°.
- Scrape the condensed milk into a 9-by-13-inch glass baking dish and sprinkle with a scant 1/2 teaspoon of fleur de sel. Cover the dish with foil and place it in a roasting pan. Add enough hot water to the pan to reach one-third of the way up the side of the baking dish. Bake, lifting the foil to stir 2 or 3 times, until the condensed milk is golden and thickened, about 2 hours; add more water to the roasting pan as necessary. The consistency of the caramel should be like dulce de leche. Don’t worry if it is lumpy; it will smooth out as it chills.
- Scrape the caramel filling into the pie crust, smoothing the top. Spray a sheet of plastic wrap with vegetable oil spray and cover the pie. Refrigerate until the filling is chilled and set, at least 4 hours.
- In a bowl, using an electric mixer, beat the cream with the confectioners’ sugar until firm. Remove the plastic. Mound the whipped cream on top of the pie and sprinkle with fleur de sel. Cut into wedges and serve.
If you guys remember, we had a one day food and styling photography workshop in october. We asked our participants to make, style and photograph the pie, too. In retrospect I wish I had given them as easier task! When I photographed my pie, I had trouble keeping the whipped cream in place because it had a tendenze to travel its way downwards. Somehow our participants managed to keep the cream on top. Here are the results:
In order of apparence: Dalia, Janice, Zenzi, Sage, Sarah.
Let us know what you think!