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Caramel Crunch Cream Pie

Caramel Crunch Cream Pie

The best caramel pie recipe is a little old fashioned and a little new fangled. 

Course Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 4 hours
Total Time 4 hours 45 minutes
Servings 8 servings
Calories 562 kcal

Ingredients

  • 1 baked 9 inch pie crust

For the crispy rice layer

  • 1/2 cup sugar
  • 1 tablespoon water
  • 1 teaspoon light corn syrup
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups puffed rice cereal

For the caramel pudding

  • 1 cup sugar
  • 1/4 cup water
  • 4 cups whole milk
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon unflavored gelatin
  • 1/2 cup cornstarch
  • 1 teaspoon kosher salt
  • 4 large egg yolks reserve whites for meringue topping

For the meringue

  • 1/2 cup sugar
  • 2 teaspoons cornstarch
  • 4 egg whites

Instructions

To make the crispy rice layer

  1. In a small, heavy saucepan, bring the sugar, water and corn syrup to a boil over moderately high heat. Lower the heat to moderate and simmer undisturbed until a deep-amber caramel forms, about 5 minutes.
  2. Remove the caramel from the heat and stir in the salt and rice cereal.
  3. Press crispy rice firmly into the bottom of the pre-baked pie crust.

To make the caramel pudding

  1. In a large, heavy saucepan, combine the sugar and water and bring to a boil over moderately high heat, gently swirling the pan until the sugar dissolves. Cook over moderate heat, undisturbed, until a deep-amber caramel forms, about 8 minutes.

  2. Remove from the heat. Carefully add 1 cup of the milk. The caramel will kind of up clump up. Cook over low heat, whisking gently, until mixture comes together and becomes smooth, about 5 minutes.

  3. In a small glass bowl, combine 1/4 cup of the milk with the vanilla; sprinkle the gelatin on top and let stand until softened.
  4. In a large glass measuring cup, whisk the remaining 2 3/4 cups milk with the cornstarch and kosher salt. Pour this milk mixture into the caramel and bring to a boil over moderately high heat, whisking constantly until thickened, about 10 minutes.
  5. Remove from the heat and whisk in the egg yolks, one at a time. Return the mixture to a boil and cook until thickened once again. Whisk in the gelatin mixture.
  6. Spread the pudding evenly over the crispy rice layer and press a piece of plastic wrap directly over the surface. Chill until fully set 1-4 hours.

To make the meringue

  1. In a small bowl combine sugar and cornstarch.
  2. In a deep bowl, beat egg whites and cream of tartar with a mixer on high speed (use whisk attachment if available) until very foamy and no liquid whites remain in bottom of bowl. Continue to beat at high speed and gradually add the sugar-starch mixture, 1 tablespoon at a time. Then beat until whites hold stiff, glossy peaks.
  3. Top chilled pie with meringue and toast with a kitchen torch or place under the broiler until browned, about 5 minutes.
  4. Serve immediately.
Nutrition Facts
Caramel Crunch Cream Pie
Amount Per Serving (1 g)
Calories 562 Calories from Fat 189
% Daily Value*
Fat 21g32%
Sodium 742mg31%
Carbohydrates 86g29%
Sugar 54g60%
Protein 11g22%
* Percent Daily Values are based on a 2000 calorie diet.