Use a cast iron skillet to make this delicious Caramel Pie Recipe and top it with a fluffy homemade meringue topping.
In You Be Sweet (Thomas Nelson, Inc., 2012), a compilation of stories and sweet treats, Patsy Caldwell and Amy Lyles Wilson peek in on those occasions special enough to demand a dessert decadent and memorable enough to be repeated time and again. You’ll find the strawberry jam bars that always make an appearance at the neighborhood picnic. The German chocolate cake roll that pulls in the big bucks at the charity bake sale? That’s here too. The blackberry jelly recipe that has graced Mason jars all over the South for decades? It’s here, and it’s just about the best hostess gift you can offer up. Be sweet? You won’t be able to help it! The following excerpt comes from chapter two, “Sweet Georgia Visits Her Mother.”
You can purchase this book from the GRIT store: You Be Sweet.
Caramel Pie Recipe
Makes 6 to 8 servings
2 cups sugar, divided
1/2 cup all-purpose flour
1/8 teaspoon salt
2 cups milk
4 large egg yolks, beaten (save the whites for meringue)
2 tablespoons butter
1 (9-inch) pie shell, baked
4 large egg whites
1/2 teaspoon cream of tartar
1/2 cup sugar
To make the caramel pie:
Preheat the oven to 350 degrees. Caramelize 1 cup of sugar by placing it in a medium iron skillet over medium heat. Begin stirring with a wooden spoon. The sugar will come together in pieces the size of almonds. Continue to stir until the sugar becomes like syrup and is the color of caramel. While the sugar is heating up, put the remaining 1 cup of sugar, flour, and salt in a large saucepan. Mix well, and gradually add the milk. Add the beaten eggs. Cook over low to medium heat until hot, stirring constantly.
Add the caramelized sugar to the milk, stirring quickly. Cook until thick, continuing to stir. Add the butter, and pour into the pie shell. Top with the meringue and bake for 8 to 10 minutes.
To make the meringue topping:
Beat the egg whites and cream of tartar in the bowl of an electric mixer until soft peaks form. Gradually add the sugar, and continue beating until stiff. Spread the meringue on top of the pie and bake.
This excerpt has been reprinted with permission from You Be Sweet: Sharing Your Heart One Down-Home Dessert at a Time, published by Thomas Nelson, Inc., 2012. Buy this book from our store: You Be Sweet.
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