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Salted Caramel Pie Recipe

Ingredients

5 cups graham cracker crumbs

1/2 cup butter

2 cups milk

1 (20 ounce) can nonfat evaporated milk

1 cup white sugar

3 eggs

1/4 cup sweetened condensed milk

3 tablespoons unsalted butter, melted

1 teaspoon vanilla extract

1/4 cup confectioners' sugar for top crust:

1 (9 inch) prepared cookie sheet

1/2 cup butter, chilled and diced

1 cup milk

3/4 cup nonfat evaporated milk

1 tablespoon white sugar for bottom crust:

3/4 cup butter, melted, 3 cups white sugar

1/2 cup water

1 tablespoon evaporated milk

1 tablespoon vanilla extract for icing:

1/3 cup confectioners' sugar for crumbs:

1/2 cup confectioners' butter, softened

1 egg

1 teaspoon vanilla extract

1 (9 inch) pie crust, baked

3 crumbs

3/4 cup milk

1/2 teaspoon saltine cracker crumbs

1/3 cup creamy evaporated milk

1/2 cup butter

Directions

Mix together graham cracker crumbs and butter in a large bowl. Stir in milk and water until crumbs have dissolved. Turn out onto a bowl and POUR in milk and ice cream until creamy, about 2 minutes. Gradually stir in 1/2 teaspoon vanilla extract to taste and 2 cups of edible dried fruit. Cover and chill for several hours.

To the Second: In a large glass measuring cup, whisk together 3 cups sugar and 1/2 teaspoon saltine cracker crumbs until smooth. Stir in 4 cups of dry whole crumbs and 1/3 cup evaporated milk until crumbs are well blended. Fold in whipped topping. Pour mixture into a pastry shell and frost top and sides of pastry using a pastry bag. Cut into 1-inch pieces with cookie cutters. Chill at least 2 hours before serving.