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Evelyn Clardy's Caramel Pie
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Cuisine: Dessert
Southern Recipe Restoration Project
Clarice White still has the iron skillet her mother used to caramelize sugar for this recipe. Because the recipe was very, very sweet, we've updated Clardy's original by reducing the sugar. And because cornstarch tends to break down when overheated, we've also made the recipe a little more forgiving by increasing the flour.
Hands on time: 15 minutes Total time: 45 minutes Serves: 8
Ingredients:
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1/2 cup plus 6 tablespoons granulated sugar, divided
3 tablespoons butter
1 tablespoon cornstarch
1 1/2 tablespoons all-purpose flour
1 1/2 cups whole milk
2 egg yolks
1 teaspoon vanilla extract
1 pie shell, cooked and cooled
For the meringue:
2 egg whites
1/4 teaspoon cream of tartar
1/4 cup granulated sugar
Instructions:
Preheat oven to 350 degrees.
In a cast-iron skillet over medium-low heat, place 1/2 cup granulated sugar. Allow the sugar to melt and caramelize to a golden brown, swirling occasionally. Do not overcook, as it will burn. When caramelized, turn off the heat. Cool slightly, then stir in the butter until well-combined.
Meanwhile, to prepare the filling: In a heavy saucepan, stir together the remaining 6 tablespoons sugar, the cornstarch and the flour until no lumps remain. In another bowl, beat together the milk and egg yolks, then stir into the cornstarch mixture. Cook over medium heat, stirring constantly, until the mixture has thickened. (If lumps form, puree the cooked custard in a food processor before proceeding.)
Pour the custard into the skillet with the warm (but not sizzling hot) caramel. Stir completely until the caramel is completely dissolved, about 5 minutes. Stir in the vanilla extract, then pour the mixture into the prepared pie crust.
To make the meringue: Combine egg whites, cream of tartar and sugar in a mixing bowl. Whip with electric beaters until stiff, glossy peaks form when beaters are lifted, about 5 minutes.
Spoon the meringue over the pie. Using a flat spatula, spread the meringue to the edges first, taking care to seal the meringue to the crust. Work inward with the spatula until the entire pie is covered evenly with the meringue. Use the back of a spoon to push gently into the meringue, swirl and then lift, creating peaks. Bake the pie until the meringue is lightly browned, 10 to 15 minutes.
Cool pie on a rack for about 30 minutes, then transfer to the refrigerator and chill overnight before serving.
In a cast-iron skillet over medium-low heat, place 1/2 cup granulated sugar. Allow the sugar to melt and caramelize to a golden brown, swirling occasionally. Do not overcook, as it will burn. When caramelized, turn off the heat. Cool slightly, then stir in the butter until well-combined.
Meanwhile, to prepare the filling: In a heavy saucepan, stir together the remaining 6 tablespoons sugar, the cornstarch and the flour until no lumps remain. In another bowl, beat together the milk and egg yolks, then stir into the cornstarch mixture. Cook over medium heat, stirring constantly, until the mixture has thickened. (If lumps form, puree the cooked custard in a food processor before proceeding.)
Pour the custard into the skillet with the warm (but not sizzling hot) caramel. Stir completely until the caramel is completely dissolved, about 5 minutes. Stir in the vanilla extract, then pour the mixture into the prepared pie crust.
To make the meringue: Combine egg whites, cream of tartar and sugar in a mixing bowl. Whip with electric beaters until stiff, glossy peaks form when beaters are lifted, about 5 minutes.
Spoon the meringue over the pie. Using a flat spatula, spread the meringue to the edges first, taking care to seal the meringue to the crust. Work inward with the spatula until the entire pie is covered evenly with the meringue. Use the back of a spoon to push gently into the meringue, swirl and then lift, creating peaks. Bake the pie until the meringue is lightly browned, 10 to 15 minutes.
Cool pie on a rack for about 30 minutes, then transfer to the refrigerator and chill overnight before serving.
Nutrition:
Per serving: 305 calories (percent of calories from fat, 39), 5 grams protein, 43 grams carbohydrates, 1 gram fiber, 13 grams fat (6 grams saturated), 71 milligrams cholesterol, 228 milligrams sodium.
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