Caramel Pie

“I Hate My Husband Pie,” right from the Waitress with Keri Russell. Such a sweet movie about a pie baking waitress. This is my version and not the actual recipe. I did run into a few problems along the way and have since worked out these kinks. It truly is to die for … From the gingersnap crust to the layers of pecans and bitter chocolate.

Recipe

Preheat oven to 375 degrees F.

Crust

Generous 1 cup ground gingersnap cookies-about 35
1/4 Cup butter-melt after measuring
3 Tablespoons sugar
3/4 Cup chopped pecans
3/4 Cup best chocolate chips (60% cacao or greater)

Mix ingredients butter, ground gingersnaps and sugar. Press into 9 inch pie plate.

Sprinkle the pecans over the bottom of the crust. Place into the preheated oven for about 10 minutes.

Remove from oven and let cool a few minutes. Then sprinkle chocolate over crust bottom. Set aside.

Filling

1-1 1/2 Cups sugar (more sugar-more caramel taste)
4 Cups whole milk
1/3 Cup cornstarch
Generous 1/4 teaspoon salt
2 Teaspoons best vanilla

Dissolve the cornstarch in 1/2 cup of the whole milk and set aside.

In a heavily bottomed large saucepan add the sugar and heat over medium/low heat watching the whole time. The sugar will begin to dissolve. Tilt the pan to provide more area of contact with the sugar yet to dissolve.

The color of a penny is a good color comparison when you have successfully caramelized the sugar. You must be careful not to scorch in the process. If you do burn or scorch the sugar the pudding will be bitter. Once all is dissolved and the color is achieved remove the saucepan from heat.

Without cooling sugar slowly add the 3 1/2 cups of the remaining milk. Caution: The sugar will immediately harden, crack and spit. Once the milk is added return to the heating element.

Likely the sugar will be crystal-like adhering to the bottom of the pan. Turn heat to medium and stir constantly until all is dissolved into the milk. Add salt. Bring to a low simmer/boil and cook 3-5 minutes until thickened.

Add the cornstarch/milk mixture and cook a few more minutes until thicker yet. Remove from heat.

Let rest a few minutes. Then pour over the nuts and chocolate into the pie crust.

Let the pie filling cool while it’s melting the chocolate chips a bit. Now refrigerate for 2 hours before slicing.

Topping

Chantilly Cream HERE