Miss Doris Lee's Caramel Pie
Thank you Miss Doris.
Miss Doris says this takes two people but one person can do it if you plan your moves...
I talk a lot about melting the sugar but this is the most important step. So be patient then enjoy...
- 1- 9 homemade or store bought pie crush
- 1/2 c
- white sugar to pour in iron skillet
- 1/2-3/4 c
- sugar, to taste
- 1/3 c
- eggs, separated
- 2 c
- milk 2%, whole or canned will work 1% not so much
- 1 tsp
- 2 Tbsp
- egg whites
- 1/4 c
- 1/8 tsp
- cream of tarter
- a splash
How to Make Miss Doris Lee's Caramel Pie
- 1Pour 1/2 cup sugar in iron skillet and turn on low heat. DO NOT STIR, You will be tempted to turn the heat up or stir the sugar but be patient. You can flick the unmelted sugar into the melted sugar so it will melt. It is worth the wait. You want the sugar to be a rich caramel color if it gets too dark it is burned and you will need to start again. If you use the burned sugar your pie will taste like burned sugar.
- 2While sugar in the skillet is melting...
Custard :Add sugar and flour and 1 cup of milk to sauce pan, mix well so there are no lumps add the other cup of milk then the egg yolks. Mix well and then turn on to med heat. Bring to a boil stirring frequently. If the sugar in the skillet isn't melted yet, take this off the stove.
TIP: When pouring the melted sugar into the custard they should be close to the same temperature.
- 3When sugar is melted... When all the sugar is melted pour it into the custard mix and stir until well blended. Add vanilla and butter and blend in. Pour into your prepared pie crust
- 4During all this you need to find time to whip the egg whites to stiff peaks. While pie is still warm mound the meringue Spread the meringue to the edge of the crust. Fluff the meringue after the pie is covered and bake in a 400 degree oven until lightly brown or desired color.