I love dinner parties because I get to hang out with awesome friends, and I get to make ridiculously indulgent desserts. Case and point.
First, this pie is so good that I physically licked my plate because I couldn’t bear to let a crumb go to waste but it is also pretty intense. Next time, I would only use half the caramel filling (and put the rest on ice cream, or in frosting for cupcakes (coming soon), or just by the spoonful). Second, heads up that this pie will not win any beauty pageants when sliced. It will definitely win taste pageants though. Finally, it must be served with freshly whipped cream.
Salted Caramel Pie
Makes one 9-inch pie
Adapted from Food & Wine
Two 14-ounce cans sweetened condensed milk
1/2 teaspoon sea salt flakes
1 1/4 cups gingersnap cookie crumbs
1/4 cup brown sugar
4 tablespoons melted butter
freshly whipped cream for serving
Preheat the oven to 350. In a bowl (or in the food processor that crushed your cookies) combine crumbs, sugar and butter. Press into a 9-inch pie pan and bake for 10 minutes, or until lightly browned. Set aside, and increase the oven to 425.
Pour the sweetened condensed milk into a 9 x 13 roasting pan, sprinkle a 1/2 teaspoon salt, and cover tightly with foil. Place in a roasting pan and fill with enough hot water to reach one-third of the way up the baking dish. Bake for two hours, lifting the foil to stir two or three times. It will be lumpy, but will smooth out when it cools.
Pour about half the caramel into the crust and smooth out the top. Cover the pie with a sheet of plastic wrap that has been lightly coated with cooking spray. Chill for a few hours.
After you have had five bottles of wine and your sweet tooth is kicking in – sprinkle with flaky salt and serve with freshly whipped cream.